This is an easy, 15 minute coconut red curry shrimp recipe. Perfect for a quick dinner.
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.
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)
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?
Thankfully, despite all the nonsense, this coconut red curry shrimp dish was a home run. A rich and creamy coconut sauce coats juicy shrimp and tender vegetables for an easy dinner that’s a cinch to make. No need for Thai takeout when food like this is so easy to make yourself.
Looking for Chinese takeout inspiration? Try this shrimp lo mein recipe.
More shrimp recipes like this coconut red curry shrimp to try:
Greek Shrimp Skillet
Brown Butter Shrimp with Parmesan Basil Corn Orzo
Kung Pao Shrimp
Sweet and Spicy Mango Shrimp
Coconut Red Curry Shrimp
Ingredients
- 1-1 1/2 lb. large shrimp, deveined & tails removed
- 1 tablespoon coconut oil
- 2 cloves of garlic, minced
- 1 tablespoon minced fresh ginger
- 1/2 a large zucchini, sliced into 2 inch strips
- 1 red pepper, chopped
- 3 stalks celery, chopped
- 1 carrot, chopped
- 1/2 medium yellow onion, chopped
- 1 1/2 tablespoons red curry paste
- 1/4 teaspoon red pepper flakes
- 2 tablespoons fish sauce
- 8 oz. light coconut milk, from a can
Instructions
- In a large skillet or wok over medium-high heat, melt coconut oil.
- Add garlic and ginger and saute for about 1 minute until fragrant.
- Add all vegetables and saute for another 5 minutes until softened.
- Add shrimp and then curry paste and toss to thoroughly coat all the vegetables and shrimp with the paste. Saute for another minute.
- Add the red pepper flakes, fish sauce and coconut milk and cook until shrimp are cooked through, about 3-5 more minutes.
- Season with salt & pepper to taste.
- Garnish with cilantro or scallions and serve with rice.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Gina Matsoukas is an AP syndicated writer. She is the founder, photographer and recipe developer of Running to the Kitchen — a food website focused on providing healthy, wholesome recipes using fresh and seasonal ingredients. Her work has been featured in numerous media outlets both digital and print, including MSN, Huffington post, Buzzfeed, Women’s Health and Food Network.
Hi!! Just found this site and this was my first dish off it. Excellent. I’m a spice freak so I added more crushed red pepper and also srirachi when serving. It’s perfect with a cauliflower rice as that stuff is so bland it needs something lively to perk it up
Okay, so I don’t typically comment on these things (lurking and swiping recipes is more my style) but this time I just had to. I-don’t-like-curry-I-don’t-like-ginger hubby and I just finished having this for dinner – no really, my laptop is on one counter (where I had it for easy recipe viewing) and I’m hopping back and forth between it and the sink full of dishes right now – and it was amazing. His exact words, “This may be one of your best meals yet,” and my favorite, “This is like, restaurant quality.” This is the same man who not only ‘doesn’t like’ curry or ginger but also made ridiculous faces all last weekend at the grocery store while we were buying ‘weird’ ingredients like coconut oil (yes, I’ll admit it, this is not something I use on a regular basis – my pantry basically just consists of every variety of olive oil known to man, even when a recipe calls for vegetable or canola oil, unless it’s baking, I just sup the extra light olive oil), curry paste, and fish sauce. We. Loved. It.
I jumped on this recipe as soon as I came across it (thank you Pinterest) because a few weeks ago we were in D.C. and I had a salmon curry at a little wine bistro across from Ford’s theater that I loved and was hoping this would be similar. I was not the least bit disappointed. The only differences are that yours has a lot more veggies (which is a super-ultra-plus in our house), the bistro’s had pineapple (which I will probably add next time I make yours, just to see how it comes out – any suggestions on when I should throw it in there?), and theirs was thicker (and I just saw your comment to another poster that full-fat coconut milk would make it thicker – a possibility I threw out to hubby as we were eating). But you should know that those are not criticisms in any way – again, yours was awesome. It will definitely go into the rotation for “We feel like splurging on the grocery bill and buying shrimp this week” recipes.
Thank you for sharing!
Yay! So glad everyone liked it. Compliments from picky husbands are the best kind :) If you add the pineapple (and I think that sounds like a great idea!) I’d just throw it in with the shrimp so it has a chance to warm through.
Thank you for a review of the RECIPE. I appreciate that. I have some red Thai curry in the pantry and I need to use it. So, based on your helpful review, I am looking forward to making this! :)
I made this yesterday for dinner. It was DELICIOUS!!! We loved it. I can’t wait to have the leftovers. It was easy and I will make this again and again.
A few notes from my personal experience. First, it takes a lot longer than 20 minutes to make this meal when you factor in getting all the ingredients out, making the rice, cleaning, de-seeding, chopping vegetables, grating fresh ginger measuring sauces, and cooking. I used frozen de-veined shrimp, so I was saved that chore. I think it took me about an hour. Next, it took about double the coconut oil to properly saute the vegetables. I added snow peas (not in recipe) after cooking the other vegetables for six or seven minutes. I also used full fat coconut milk.
Next time I would double the vegetables or half the shrimp; I’d add a tad more curry paste and a about another 1/8 teaspoon red pepper flakes. Again, it was DELICIOUS — I’d just like a tiny bit more heat.
Thank you very much for posting the recipe — it is definitely one I will use over and over again.
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.
*you’re.
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!
This is hilarious, Gina and every line is totally true. Love the curry!
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!
testing 10:20pm 2/14
Testing 10:01pm 2/14
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.
hahahaha OMG there needs to be a LOVE button on this post because it is sooooo true!! everything you pointed out!