When I make this curry, I go all out with the authentic, fiery heat you’d find find on the bustling streets of Bangkok. But hey, if you want to tame the heat a bit, feel free! In the end, it’s all about that perfect blend of sweet, sour, salty, and spicy flavors that makes Thai cuisine so irresistible. Come on the curry trail with me, and I promise you this one holds so much more punch than any of your neighborhood restaurants. Some time back, I gave you Thai Green Curry with Chicken. That’s my go-to curry base whenever my taste buds demand something tingling when cooking with chicken or beef. When it comes to shrimp though, I try to veer towards red curry paste. I don’t know why. It’s just been like that for years. So here I go again for one more bowl of Thai Red Curry with Shrimp.
Love for Thai Food
Thai food is one of the most popular and beloved cuisines all over the world. Though often known for its spicy hot flavors, Thai cuisine is actually a perfect balance of sweet, salty, sour, bitter and spicy flavors, that all work in harmony. Now how spicy you make your Thai food is entirely up to you. “Hot” is a very relative term. Someone’s very hot curry can be just medium for someone else. The beauty of Thai food is that you can make it as hot and spicy as you like, by just adjusting a few ingredients, and still enjoy the amazing Thai flavors. From Mild curry to Authentic Thai Hot Spicy!! It’s all up to you. Many times though, chefs in local Thai restaurants underestimate our ability to handle the spice, and cook it way too sweet, lacking the real authentic punch. So how about cooking your beloved Thai curry in your very own kitchen, in pursuit to those authentic Thai flavors.
Ingredients
Shrimp – I love plump, succulent shrimp for my curries. If fresh and wild caught, even better for any dish. Simply peel and devein. I leave the tails on but, it’s a personal preference. Thai Red Curry Paste – My favorite curry paste brand is either Mae Ploy or Maesri. Please go to Asian stores for these authentic curry brands. I have tried some other curry brands that you see in your regular grocery stores, and they sure lack the authentic curry punch, and tend to be way too sweet. Aromatics – Ginger, garlic. Veggies – Shallots, red and green bell pepper. Coconut Milk – It creates a rich, creamy base for Thai curry. Sauces and Seasonings – Soy sauce, fish sauce (a must for any Thai curry), brown sugar. Basil – If you happen to have Thai basil, it’s great here. But in its absence, your regular basil works too. Lime juice – Brightens up the seafood Thai curry. Oil – Any of your preferred cooking oil. For Garnish – Cilantro, scallions, red chili peppers, fresh basil leaves.
Thai Red Shrimp Curry Recipe
- Cook the red curry paste: I heat some oil in a pan over medium-high heat, then add the shallots and sauté them for about 3-4 minutes until they’re soft. Next, I add the Thai red curry paste and cook it for 5-6 minutes, stirring constantly. This step is key for building a flavorful base for the curry.
- Add in aromatics and vegetables: After cooking the red curry paste, I add in some ginger and garlic, cooking them for a couple more minutes until they become aromatic. Then, I toss in the bell peppers and sauté them for about 5 minutes until they start to soften.
- Stir in liquids and sauces: I pour in the coconut milk, along with ½ cup of water, soy sauce, fish sauce, and brown sugar. I give everything a good stir and let it simmer for 5-8 minutes to let the flavors blend. Then, I add the basil and stir it in until it wilts slightly. I taste and adjust the flavors here. If it needs more spice, I add more curry paste. If it lacks saltiness, soy sauce helps. And if it needs sweetness, I sprinkle sugar. Then, I let it simmer a bit more.
- Add protein: I toss in the shrimp and cook for 5-6 minutes until they’re perfectly done. They’ll turn pink and firm when cooked through. Finally I stir in some lime juice and serve immediately.
Serving Suggestions
The absolute favorite and traditional is of course over fresh, warm white rice like jasmine or basmati rice. Serve it with fresh basil, cilantro and fresh lime wedges. Some days I use this curry base with noodles and enjoy it like a ramen or pho. Serve the Thai curry with a side of cool Asian Cucumber Salad.
Alpana’s Tips
There you go, one more cracking curry on GypsyPlate. Whenever you’re looking for the flavors that will tingle in your mouth for a long time, this Thai red curry hits the spot perfectly. Try my version of this shrimp Thai curry and enjoy the true, authentic Thai flavors in your very own home.
Thai Shrimp Curry, on our Gypsy Plate… enjoy!
Try these other great curry recipes!Shrimp KormaChicken MasalaTrini Chicken CurryBeef KheemaPalak PaneerCurried SausagesCountry CaptainPork Vindaloo
