How To Make Thai Red Curry With Shrimp & Vegetables

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: evaporated milk

Light coconut milk reduces calories while maintaining creaminess.

red curry paste

🥗Healthier: homemade curry paste

💰Cheaper: generic curry paste

Homemade curry paste can be fresher and lower in preservatives.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce can provide umami flavor for those avoiding fish.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based protein, while chicken is a more affordable protein option.

Start by cooking rice in an instant pot with equal parts rice and water, adding a pinch of salt. Fasten the lid, set the vent to seal, and select the rice setting.

Prepare the ingredients: bruise and tear kefir lime leaves into bite-sized pieces, set aside.

Rough chop about 1/2 cup of Thai basil and set aside some for topping later.

Chop palm sugar with a cleaver to ensure it melts evenly in the curry.

Add fish sauce and lime juice, ensuring to have them ready for later.

Heat a cast iron wok on medium heat and add coconut oil until it shimmers.

Add chopped onion to the hot oil, sautéing until soft and lightly golden brown, about 2-3 minutes, adding a little salt.

Add chopped carrots and stir-fry for another 2-3 minutes until softened.

Add sliced red and orange bell peppers, stir-frying for another 2-3 minutes, ensuring they don't get too soft.

Add minced ginger and garlic, followed by the bruised lime leaves and chopped basil, stirring for 2-3 minutes until well combined.

Incorporate the red curry paste, stirring until well mixed for another 2-3 minutes.

Pour in the fish sauce and pre-squeezed lime juice, stirring well.

Add one can of coconut milk and one can of coconut cream, ensuring to use full-fat coconut milk for a creamy texture.

Zest lime into the curry using a microplane, about 7-8 zests, and check for acidity, adding more lime juice if needed.

Add palm sugar and allow it to dissolve while simmering for about 2-3 minutes, noticing the curry's color darkening.

If using, add kale and stir for about a minute or two until wilted.

Add shrimp last, simmering until they turn pink and cooked through, about 3 minutes.

Fluff the cooked rice with a fork and serve the curry over the rice, ensuring to include plenty of the curry gravy.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens