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Homemade 10-Minute Thai Shrimp Curry photo

10-Minute Thai Shrimp Curry

This 10-Minute Thai Shrimp Curry is a flavor-packed delight! Succulent shrimp in creamy coconut milk with aromatic red curry paste, ready in no time!
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Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Thai
Ingredients Equipment Method Notes

Ingredients
  

  • 1 teaspoon cooking oil for sautéing the vegetables and enhancing flavor
  • 2 tablespoons red curry paste the star of the dish, providing warmth and depth
  • 1 tablespoon fish sauce adds umami and saltiness (or soy sauce for vegetarian option)
  • 12 ounces coconut milk creamy and rich
  • 1 medium red bell pepper seeded and cut into strips
  • 6 ounces fresh mushrooms sliced (Japanese King Trumpet Mushrooms preferred)
  • 0.5 pound uncooked, peeled shrimp the protein that makes this curry hearty
  • 8 leaves fresh basil optional, for garnish
  • to taste cooked rice to serve

Equipment

  • Large Skillet or Wok
  • Wooden spoon or spatula
  • Measuring Spoons
  • Serving bowls

Method
 

  1. In a large skillet or wok, heat 1 teaspoon of cooking oil over medium heat. Allow it to warm up for a minute.
  2. Add 2 tablespoons of red curry paste to the skillet. Stir it in the hot oil for about 30 seconds, letting the aromas bloom and infuse the oil.
  3. Pour in 1 tablespoon of fish sauce and give it a good stir to combine with the curry paste.
  4. Slowly add in 12 ounces of coconut milk, stirring constantly to mix it well with the curry paste and fish sauce. Allow the mixture to come to a gentle simmer.
  5. Add the red bell pepper strips and sliced mushrooms to the skillet. Let them cook in the simmering sauce for about 2-3 minutes until they are tender yet crisp.
  6. Add 1/2 pound of uncooked, peeled shrimp to the skillet. Stir and cook for an additional 3-4 minutes, or until the shrimp turn pink and opaque.
  7. (Optional) Tear 8 fresh basil leaves and sprinkle them over the curry just before serving for an aromatic touch.
  8. Serve the curry over cooked rice in bowls, allowing the rice to soak up the delicious sauce.

Notes

  • For extra creaminess, consider adding a tablespoon of peanut butter to the coconut milk mixture.
  • If you're not a fan of shrimp, chicken or firm tofu are excellent substitutes.
  • Feel free to adjust the level of spiciness by adding more or less red curry paste according to your taste.
  • This curry stores well in an airtight container in the refrigerator for up to 3 days.
  • Freeze the curry base (without shrimp) for up to 2 months.