Coconut red curry shrimp

red curry shrimp

Things crazy food bloggers do:

1. scatter garnishes all over the place for “background.”

2. rush home from Crossfit to be able to make dinner and photograph it in natural light.

3. eat dinner at 5pm like senior citizens in the winter to accomplish #2.

red curry shrimp

4. buy a 1 serving wok/skillet thingy at a thrift store in California that can’t actually be used on the stove.

5. walk into the local sushi place and ask for a pair of chopsticks without even eating there and walk out.

6. make rice for a photo shoot with no intention of actually eating it. (good thing for non-paleo husbands)

red curry shrimp

7. make a damn good red curry.

Staring at the pictures in this post made me laugh at how many ridiculous things I did in order for them to appear in this post as they do. And then I had to laugh some more because I literally just got back from purchasing sticky tiles and 4 random slate pieces for new photo backgrounds from home depot an hour before writing this.

What has my life come to? Seriously.

Coconut red curry shrimp
Prep time
Cook time
Total time
An easy 15 minute red curry shrimp recipe with the perfect balance of creamy coconut and spice.
Serves: 3-4
  • 1-11/2 lb. large shrimp, devained & tails removed
  • 1 tablespoon coconut oil
  • 2 cloves of garlic, minced
  • 1 tablespoon minced fresh ginger
  • ½ a large zucchini, sliced into 2 inch strips
  • 1 red pepper, chopped
  • 3 stalks celery, chopped
  • 1 carrot, chopped
  • ½ medium yellow onion, chopped
  • 1½ tablespoons red curry paste
  • ¼ teaspoon red pepper flakes
  • 2 tablespoons fish sauce
  • 8 oz. light coconut milk (from a can)
  1. In a large skillet or wok over medium-high heat, melt coconut oil.
  2. Add garlic and ginger and saute for about 1 minute until fragrant.
  3. Add all vegetables and saute for another 5 minutes until softened.
  4. Add shrimp and then curry paste and toss to thoroughly coat all the vegetables and shrimp with the paste. Saute for another minute.
  5. Add the red pepper flakes, fish sauce and coconut milk and cook until shrimp are cooked through, about 3-5 more minutes.
  6. Season with salt & pepper to taste.
  7. Garnish with cilantro or scallions and serve with rice.


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  1. 1

    You are so funny!!! When my Step-daughter goes to Panda Express, I always ask her to bring home extra chopsticks. That reminds me I need more! What a wonderful dish!

  2. 2

    hahaha now i don’t feel so weird. being a blogger rules, especially in the summer (#2)

  3. 3

    All i can say is, I’m glad I’m not the only one. My hubby gets so pissed at me after I make dinner because while he’s eating, I’m photographing the hell out of my food and it’s getting cold. I swear it’s worth it though, damn it! I stand by you. United we bloggers stand.

  4. 4

    I really need to learn to style my food better! Your pictures always look so pretty and of course, this looks delicious too.

  5. 5

    hahahhhahha i love it. ;) this is why I rarely post any recipes in the winter time….there is NO way that I can do all that with a sticky-fingered little toddler hanging off me and considering I don’t even get home most dasy until 530-545 (after sun set).

  6. 6

    Ha, love it! I need to take some food styling tips from you.

    P.S. The Shrimp Curry will be on my dinner table soon!

  7. 7

    Well I love it. I am just now getting into Photography and I can not get enough. Do you have any specific photography posts? I thought I had seen some from you before but I couldn’t find it in your categories to go and stalk them. ;-)

    • 8
      Running to the Kitchen says:

      Hey girl! I really don’t have any photography posts. I think I wrote one way back last January about some basic tips that I realized over the months (like sizing appropriately and using Flickr, etc.) but nothing specific to actual shooting. I’m no one to learn from on that, it’s all just been trial and error for me! Lots of practice in manual mode…

  8. 10

    Hi! Love this, and intend to make it. One question: did you use light coconut milk for any particular reason? I already have full-fat coconut milk in the pantry and prefer a thicker curry, also.

    • 11
      Running to the Kitchen says:

      Hi Rachel- I only used light because I wanted a thinner liquid and not the thick cream from a full fat can for this but you could definitely use a full fat one if you’d like. I save those for desserts and coffee “cream” ;)

  9. 13

    I am pretty sure after I read them, I promptly email at least half your recipes to my sister. This looks delicious.

  10. 14
    Gabby @ Gabby's Gluten-Free says:

    This looks amazing & I’m dying of laughter! #foodphotographerproblems

  11. 15

    hahahaha OMG there needs to be a LOVE button on this post because it is sooooo true!! everything you pointed out!

  12. 16

    This is a great post! Had me laughing out loud. I am a total foodie but I have a lot to learn in the photography department.

  13. 17
    Running to the Kitchen says:

    Testing 10:01pm 2/14

  14. 18
    Running to the Kitchen says:

    testing 10:20pm 2/14

  15. 19

    HA! I love your list of crazy things food bloggers do! I totally know what you mean! I’ve filled glasses with watered down half and half to be “milk” when I didn’t have any.

    On another note- I adore red curry and this looks wonderful!

  16. 20

    This is hilarious, Gina and every line is totally true. Love the curry!

  17. 21

    Pretty new to reading your blog, but just wanted to say hi and that you’re so funny, which you probably get all the time……….. or not, idk, i guess it depends on people’s tolerance for sarcasm without an ounce of peppiness (for which mine is pretty damn high). Cheers!

  18. 22

    I was thinking about photographing my dinners. Changing my mind because I’m already the last one to the table. I’ll miss dinner convo w/ my fan completely. Ha! Making this tonight since I have all the goods to go in the dish!!!!! Thanks!!!!! Love your blog!!!!! Your super witty.

  19. 24
    Running to the Kitchen says:

    hmm. I’ve never worked with miso paste. What does it taste like? Fish sauce honestly just gives it a sort of umani flavor. That’s the only way I can think to describe it. So maybe miso paste would work? Soy or tamari are also possible subs..


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