Red Thai curry is a classic for good reason – creamy coconut milk, aromatic red curry paste and warm spices create a depth of flavour that tastes like a street corner in Bangkok. In this version the shrimp are quickly sautéed in butter until lightly caramelised, adding an extra layer of flavour. Ready in 30 minutes and perfect for a busy weeknight.
Tips and variations
The shrimp: Use fresh or frozen shrimp – thaw them thoroughly and pat dry before cooking. The larger the shrimp, the more juicy and flavourful.
Heat level: Adjust the amount of red curry paste to taste. Two tablespoons gives a pleasant kick; for a milder result, start with one.
Vegetarian option: Swap the shrimp for tofu or chickpeas, and use vegetable broth instead of fish sauce.
Extra vegetables: Sugar snap peas, bell pepper or baby spinach work well – add them in the last 2–3 minutes.
Storage: The curry base keeps in the fridge for 3–4 days. Shrimp can turn rubbery when reheated – add fresh shrimp when warming up the sauce.
🍷 Wine pairing
An off-dry Riesling from Alsace or Germany is a classic match – the minerality and gentle sweetness balance the chilli beautifully. Pinot Gris from Oregon or Alsace also works well; full-bodied enough for the curry without overpowering the shrimp. Prefer something from Southern Europe? Try a Vermentino from Sardinia – fresh and aromatic.
Non-alcoholic: ginger beer, coconut water or a lime and mint lemonade all complement the flavour profile nicely.
Red Thai Curry with Spicy Shrimp
Ingredients
Method
- Sauté the shrimp in butter over high heat for 1–2 minutes until pink. Season with salt, pepper and optional cayenne. Remove and set aside.
- Sauté the onion in coconut oil over medium heat for 3–4 minutes. Add garlic, ginger and curry paste, cook for another 2 minutes.
- Pour in coconut milk and broth. Add fish sauce, sugar, lemongrass and kaffir lime leaves. Simmer for 8–10 minutes.
- Add bell pepper and snap peas, cook for 3 minutes. Adjust seasoning with lime juice and fish sauce.
- Return the shrimp to the pan and heat for just 1 minute – shrimp are already cooked and too much heat makes them rubbery. If using pre-cooked shrimp, 30 seconds in the sauce is plenty. Garnish with basil and serve with jasmine rice.
Nutrition
Tried this recipe?
Let us know how it was!Frequently asked questions
Can I use a different protein?
Absolutely. Chicken cut into pieces works very well – add it together with the curry paste and let it cook through in the sauce. Tofu makes a great vegetarian alternative.
What is the difference between red, yellow and green curry paste?
Red curry paste is made from red chillies and is typically hotter and more aromatic than yellow (which is milder and creamier). Green is usually the most intense and has a fresher, herbaceous flavour. All three can be used in this recipe – adjust to your preference.
How do I keep the shrimp from becoming rubbery?
Cook the shrimp quickly over high heat and remove them from the sauce as soon as they turn pink. Add them back just before serving so they only heat through without continuing to cook.
Can I make the curry base ahead of time?
Yes! The curry base (without shrimp) keeps well in the fridge for 3–4 days. Heat up the sauce and add fresh shrimp just before serving.