{"id":8174,"date":"2026-04-18T06:10:34","date_gmt":"2026-04-18T04:10:34","guid":{"rendered":"https:\/\/yannsfood.com\/?p=8174"},"modified":"2026-04-18T06:12:37","modified_gmt":"2026-04-18T04:12:37","slug":"red-thai-curry-with-spicy-shrimp","status":"publish","type":"post","link":"https:\/\/yannsfood.com\/en\/red-thai-curry-with-spicy-shrimp\/","title":{"rendered":"Red Thai Curry with Spicy Shrimp"},"content":{"rendered":"\n

Red Thai curry is a classic for good reason \u2013 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 saut\u00e9ed in butter until lightly caramelised, adding an extra layer of flavour. Ready in 30 minutes and perfect for a busy weeknight.<\/p>\n\n\n\n

Tips and variations<\/h2>\n\n\n\n

The shrimp:<\/strong> Use fresh or frozen shrimp \u2013 thaw them thoroughly and pat dry before cooking. The larger the shrimp, the more juicy and flavourful.<\/p>\n\n\n\n

Heat level:<\/strong> Adjust the amount of red curry paste to taste. Two tablespoons gives a pleasant kick; for a milder result, start with one.<\/p>\n\n\n\n

Vegetarian option:<\/strong> Swap the shrimp for tofu or chickpeas, and use vegetable broth instead of fish sauce.<\/p>\n\n\n\n

Extra vegetables:<\/strong> Sugar snap peas, bell pepper or baby spinach work well \u2013 add them in the last 2\u20133 minutes.<\/p>\n\n\n\n

Storage:<\/strong> The curry base keeps in the fridge for 3\u20134 days. Shrimp can turn rubbery when reheated \u2013 add fresh shrimp when warming up the sauce.<\/p>\n\n\n\n

\ud83c\udf77 Wine pairing<\/h2>\n\n\n\n

An off-dry Riesling from Alsace or Germany<\/strong> is a classic match \u2013 the minerality and gentle sweetness balance the chilli beautifully. Pinot Gris from Oregon or Alsace<\/strong> also works well; full-bodied enough for the curry without overpowering the shrimp. Prefer something from Southern Europe? Try a Vermentino from Sardinia<\/strong> \u2013 fresh and aromatic.<\/p>\n\n\n\n

Non-alcoholic: ginger beer, coconut water or a lime and mint lemonade all complement the flavour profile nicely.<\/p>\n\n\n

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\n Yann A. Skaalen<\/span>Yann A. Skaalen<\/span><\/span>\n <\/div>\n

Red Thai Curry with Spicy Shrimp<\/h2>\n
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