Recipes

30 Minute Thai Red Shrimp Curry

by StudioLink's Diet.
July 24, 2025
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Made by Cole Roberson

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This bold and flavorful Thai Red Shrimp Curry comes together in just 30 minutes. It’s packed with aromatics, heat, and creamy coconut richness—perfect over a bowl of steaming white rice.

Ingredients:

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Curry Base
  •   1 drizzle olive oil
  •   4 cloves garlic (minced)
  •   1 inch ginger (minced)
  •   1 onion (thinly sliced)
  •   1 large red bell pepper (sliced)
  •   1 pinch salt
  •   1 pinch black pepper
  •   1 tbsp brown sugar
  •   1 tsp turmeric
  •   1/2 tsp red pepper flakes
  •   1 tsp onion powder
  •   2-3 tbsp red curry paste
  •   1 13.5 oz can coconut milk
  •   1 tsp fish sauce (optional)
  •   1 tbsp cornstarch (plus 1 tbsp water (for slurry))
 
Protein
  •   1 lb raw extra large shrimp (peeled and deveined)
  •   1 squeeze lime juice
  •   2 jalapeu00f1os (sliced)
  •   1/4 cup Thai Basil / Fresh Cilantro (chopped)
  •   1 cup steamed white rice

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Directions

  1. Heat a large skillet or wok over medium heat and drizzle in olive oil. Add the minced garlic and ginger, and sauté for 1–2 minutes until fragrant.
  2. Add the sliced onion and red bell pepper to the pan. Season with a pinch of salt and black pepper and cook until softened, about 5–6 minutes.
  3. Stir in brown sugar, turmeric, red pepper flakes, onion powder, and the red curry paste. Mix until the vegetables are coated in the spices and paste.
  4. Pour in the coconut milk, fish sauce (if using), and chicken stock. Stir and bring the mixture to a gentle simmer.
  5. Add the raw shrimp and cook for about 3–4 minutes, or until the shrimp are pink and opaque.
  6. In a small bowl, whisk together the cornstarch and water to make a slurry. Stir it into the curry and let simmer for 2 more minutes until slightly thickened.
  7. Finish the curry with a generous squeeze of lime juice. Garnish with jalapeños, Thai basil, or fresh cilantro.
  8. Serve hot over steamed white rice and enjoy!

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