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Curries, Dinner ideas, Quick and easy recipes, Seafood, Skip the takeout

Thai Red Curry Shrimp Recipe

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Skip the takeout tonight with this Thai Red Curry Shrimp Recipe. This dish is super simple to make and is ready in less than 20 minutes.

I make this dish often, it’s one of our favorite Thai dishes.

WHAT DOES RED THAI CURRY TASTE LIKE

Red Thai Curry has hints of spice, tang and sweet flavors. It really is something special and this recipe has all the same tastes that you would find at your local Thai restaurants too!

WHAT’S IN RED THAI CURRY PASTE

  • Galangal – like ginger
  • Kaffir lime leaves – tastes similar to limes
  • Dried red chilies
  • Lemongrass
  • Garlic
  • Shallots
  • Cumin
  • Coriander seeds

HOW MUCH RED THAI CURRY PASTE TO USE

  • 2 tbsp per 400 grams of Coconut Milk

The ONLY brand I will use!!

WHERE TO BUY RED THAI CURRY PASTE

I buy mine from the REAL CANADIAN SUPERSTORE, it is by far the best curry paste out their. 

VEGETABLES THAT GO GREAT IN RED THAI CURRY

  • Kale
  • Spinach
  • Red, Green, Yellow or Orange peppers
  • Swiss chard 
  • Asparagus
  • Mushrooms

PROTEINS THAT GO GREAT IN RED THAI CURRY

  • Shrimp
  • Chicken
  • Tofu

Now there are plenty different ways to make Red Thai curry.

That is because you can add just about any type of vegetable or meat protein to this recipe.

Such as: spinach, mushrooms, bean sprouts, broccoli etc.

And the main ingredients are always the same. Such as Coconut milk,  “Lemongrass”, “Galangal”, “Kaffir lime leaves” OR replace that will pre – made “Red Thai curry paste”. Which has everything you pretty much need already in it!

Now if you are not familiar with all those ingredients, don’t fret.

You can find them all at your local Asian grocer or right in the international aisle which will sell Red Thai Curry paste in packages and or jars (see picture) above for the “Red Thai Curry paste” we use.

HOW TO MAKE THAI RED CURRY SHRIMP

  • You will want to start with some freshly chopped vegetables.
  • Then pull out all your ingredients; such as cooking oil; coconut milk, red Thai curry paste, fish sauce, brown sugar, kaffir lime leaves and a lime.
  • Next, cook some white rice on the side to serve. 
  • Then pull our your wok and get to cooking, you will find the easy steps to this recipe in the card below!

And the nice thing about cooking Thai food is that once you learn to prepare.

You will then have all the necessary ingredients and know how to prepare it again.

Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro.

IS RED THAI CURRY SPICY

Yes, however when you cook it down in the coconut milk and other ingredients it becomes more of a balance of flavors. That become, sweet, spicy and sour. 

WHAT IS IN RED THAI CURRY

  • Red Thai Curry consists of some kind of protein, some kind of vegetable, lime juice, fish sauce, sugar and Coconut milk and Green Curry Paste.
  • Traditionally that paste is made in a mortar and is comprised of shallots, garlic, dried red chilies, galangal, lemongrass, kaffir lime leaves among some other ingredients and spices. 

As you may know I love Thai food and make it a lot in our home.

Actually I make it every week, because I crave it that much.

With any of my Thai recipes, you will learn that you really only need a few ingredients in your fridge and pantry to make any of them easily.

Making homemade Thai curry at home is really easy once you have all the basic ingredients! 

IS RED THAI CURRY GLUTEN FREE

  • YES!

IS RED THAI CURRY KETO

  • Yes

IS RED THAI CURRY HEALTHY

  • YES, Thai Curry is very healthy for you!

If you love Thai food as much as me, then you will want to try my other Thai dishes! All are AMAZING and really are some of the best ways to make Thai at home in a fraction of the time. 

Notes: 

  • Keep in mind a good coconut milk, will be half solid not watery.
  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Red Curry Paste” can be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these instead of the Thai Red Curry paste, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

Dinner ideas, Quick and easy recipes, Seafood, Skip the takeout

COCONUT CURRY SHRIMP

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Satisfy your curry craving tonight with this mouthwatering  Coconut Curry Shrimp that contains a fusion of flavor. 

This Coconut Curry Shrimp is bursting with flavors from around the World.

As it contains two different types of curry flavors in it. 

Think Thailand meets Jamaica! 

And trust me it is super simple to make. 

If you have never tried Red Thai Curry before, I encourage you to give it a try. 

Some of the ingredients of RED THAI CURRY paste includes “Lemongrass”; “Galangal” , “Kaffir lime leaves” and Bird’s Eye Thai chilies. 

HOW TO MAKE COCONUT CURRY SHRIMP

  • Red Thai Curry Paste * see the picture below for my favorite brand
  • Jamaican Curry Powder
  • Thick Coconut milk * skip the watered down varieties
  • Shrimp
  • Cilantro
  • Green peppers
  • Onion
  • Limes
  • Rice

Our favorite “RED THAI CURRY PASTE”

The shrimp is curried to perfection and has become one of our new households favorites. 

It is very similar to my Jamaican Curry Shrimp and if your interested in that recipe.

It is also a favorite in our household.

The difference between that recipe and this recipe is that here we are adding tomatoes and omitting the scotch bonnet peppers and replacing that with a bit of “Red Thai Curry” paste. 

Both recipes are amazing and I encourage you to try this one and that one separately. 

So if you like curry as much as me, then you are sure to love this recipe. We are infusing it also with salt and pepper, tomatoes and coconut milk that help to bring all those curry flavors alive.

Keep in mind you will want to use a good quality coconut milk, one that is not to watery. When it comes to the tomatoes you can choose fresh or canned.

COCONUT CURRY SHRIMP AND RICE

  • Start by making your rice
  • Bring a medium pot of water to a boil
  • Turn the heat down to medium and add in 2 cups of rice
  • Simmer on medium heat till the water is almost evaporated
  • Turn down to low and simmer till tender, keep an eye on the liquid you may need to add a bit more or remove some.

HOW TO MAKE COCONUT CURRY SHRIMP

This recipe is super easy to make. Trust me it is as easy as 1, 2, 3

First you want to cook some rice. I like to use Basmati rice for this dish, however any type works. 

  1. First you want to cook some rice. I like to use Basmati rice for this dish, however any type works. 
  2. Then in a large skillet you will want to add some coconut oil then the garlic and ginger powder along with the Jamaican curry powder and saute on medium heat till fragrant.
  3. Next add in your Red Thai Curry paste and saute 1 minute till fragrant.
  4. Add in remaining spices then the can of coconut milk.
  5. Simmer on medium heat and add in your chopped onion and green pepper. Simmer on medium – low till the veggies have become tender. 
  6. Lastly add in the shrimp and cook till no longer pink.
  7. Serve over rice with fresh limes. 

Keep in mind you can use fresh ginger and garlic if you so desire.

Notes: “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Red Curry Paste” can be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.

HOW TO COOK COCONUT CURRY SHRIMP JAMAICAN STYLE

Find that recipe here on my website: Jamaican Coconut Shrimp Curry

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!

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Curries

Thai Carrot Soup

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This Creamy Thai Carrot Soup is made with lots of carrots and has hints of thai flavors incorporated into it.

PLUS it is simple to make, trust me I have tested this recipe a few times. And have come up with the easiest way to make this from scratch. There is no peeling of the carrots here and everything is pretty much done in one pot.

Minus the blending of the carrots at the end. But it is so worth it because it turns into the most delicious creamy carrot soup ever!

Have you ever tried Red Thai Curry before? If you have then you will recognize some of those flavors here. This soup is not boring by any means, and it does not taste just like carrots.

Rather all the ingredients here only enhances the carrots. Which have linked with benefits for heart and eye health, improved digestion, as well as reduced risk of cancer.

Now there are plenty of ways to make this kind of soup, so I’m going to give you a few options here and let then you decide what works best for you.

I have experiment with a few carrot soups in my day, and I have found most of them bland to be honest. That is probably why people sometimes add potatoes and other elements to it. But not I! 

I prepare this soup the exact same way I would any “Red Thai Curry” minus the fish stock.

With the addition of 8 carrots. If you are not as much of a carrot fan, then you can also half the amount of carrots and add one sweet potato to the stock. “Cubed” of course, then you will want to blend that along with the carrots.  

IS CARROT SOUP HEALTHY

YES, carrots have been linked with plenty of benefits for heart and eye health, improved digestion, as well as reduced risk of cancer. Being that their is 8 whole carrots in this soup you are getting a whole lot of those benefits. 

WHY IS CARROT SOUP HEALTHY FOR YOU

  • Because it is packed full beta-carotene, fiber, vitamin K, potassium and antioxidants 
  • They are a weight loss friendly food and have been linked to lower cholesterol levels and improved eye health
  • The list goes on and on as to the benefits of carrots.

HOW TO MAKE THAI CARROT SOUP 

  • You will start by washing and chopping the carrots, do not remove the skin. It is very healthy for you as that is where most of the nutrients are stored. 
  • Then in a large pot you will want to saute the Red Thai Curry Paste in a little bit of oil for 2 minutes or until fragrant. 
  • Along with the fresh ginger. 
  • Then you will add the coconut milk along with the vegetable stock.
  • Add the cubed carrots, star anise and sugar.
  • Place the lid on the soup and simmer on medium heat for 20 minutes or until the carrots are fork tender.
  • With a ladle remove the carrots and place into a blender, along with 1 cup of the stock.
  • Blend until completely creamy and smooth.
  • Pour back into the pot, cover and simmer 5 more minutes. 
  • Serve into bowls, then crush up some cashews and parsley and garnish.
  • Squeeze half a lime over each bowl and enjoy!

WHAT IS THAI CARROT SOUP

  • Red Thai Curry consists Coconut milk, Vegetable Stock,  Red Thai Curry Paste, Ginger, Sugar, Star Anise and lots of Carrots. 
  • Traditionally Red Thai Curry paste is made in a mortar and is comprised of shallots, garlic, green chilies, galangal, lemongrass, kaffir lime leaves among some other ingredients and spices. 
  • How the Red Thai Curry that I use and HIGHLY recommend has all that in it. (see below)

The ONLY brand I will use!!

Also if you’re feeling under the weather, this is the perfect soup to make. 

Just simply go ahead and add more ginger to this soup as it carries a ton of antibacterial properties.

And has been proven to help people get better much faster. 

So you have two options when preparing this dish, either you can make the Red Thai Curry from scratch with the traditional Thai ingredients.

By crushing it all together in a mortar or you can buy the premade “Red Thai Curry Paste” which has all this in the paste, and is much easier. 

This is the method we highly recommend, as it’s much easier. We hope you give it a try,  and let us know how it turned out for you. 

CAN CARROT SOUP BE FROZEN

Definitely, just make sure you are placing it in a freezer friendly container. 

You really you cannot go wrong with making this soup, it’s healthy and also an excellent recipe to keep on hand when you have a ton of carrots. 

If you love Thai food as much as me, then you will want to try my other thai dishes! All are AMAZING and really are some of the best ways to make Thai at home in a fraction of the time. 

I am so thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you very much for reading and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox every Month!

Chicken, Curries, Dinner ideas, Quick and easy recipes, Seafood, Skip the takeout

Red Thai Scallop Curry

This Red Thai Scallop Curry is super simple to make and can be done in under 30 minutes flat. 

There are plenty of ways to make Red Thai Curry and if you follow this blog then you will know that I like to make this dish often and in many different ways.

The nice thing about Thai food is that you prepare it once and then you should have all the necessary ingredients and know how to prepare it again and again.

Before you know it you will be a TOP CHEF in your kitchen, cooking Thai dishes like a Pro.

The scallops still remain sweet in that spicy curry sauce, and work very well alongside the chicken and other ingredients. So if you have never given scallops in Red Thai Curry before, I encourage you to give it a try.

Red Thai Curry is just a bit milder than Green Thai Curry, however both taste similar. There are plenty different ways to make Thai curry, and that is because you can add just about any type of vegetable or meat protein to your dishes.

However the techniques are always the same and the main ingredients are always Coconut milk along with “Lemongrass”, “Galangal”, “Kaffir lime leaves”, “Red Thai curry paste” and for extra heat Bird’s Eye Thai chilies!

Just be careful to remove the seeds of the Bird’s eye chilies because they are very hot, if you decide to use them. I find they are not necessary in this dish, because the particular brand of Red Thai Curry paste that I use has enough heat to it.

See my favorite brand here!

Now if you are not familiar with all those ingredients, Bubba says don’t fret, you can find them all at your local asian grocer or right in the international aisle at your local grocer which will sell it in packages and or jars (see picture) below of the “Red Thai Curry paste” we like to use.

Even though we use the premade “Red Thai Curry paste” in this recipe, we also like to use  fresh or frozen “Kaffir leaves” occasional too.

However you do not have to since they are in the “Red thai curry paste” already and the lime squeezed in afterwards does help give it the tang. Once you get all these basic ingredients, you will be shocked at how easy it is to prepare these Thai dishes at home.

Keep in mind a good coconut milk, will be half solid a half watery. One that is all watery does not work as well for this dish, typically organic varieties have the best products.

* Optional ~ for extra broth add 1/2 cup of chicken stock

*Optional ~ for extra heat add 1/2 a Bird’s eye chili to step 6.

*Optional ~ add one chopped roma tomato to step 8

 

Notes: 

  • “Lemongrass”, “Galangal” and “Kaffir lime leaves” can be found in most Asian stores. “Thai Red Curry Paste” can be found in most Supermarkets, Thai Red Curry paste has all the above ingredients in it needed to make this dish.
  • Add in the lime last, you do not want to cook the lime because it will ruin the flavor.
  • Do not eat the “Lemongrass”, “Galangal” and “Kaffir lime leaves” there just for flavoring, if you’re going to use these instead of the Thai Red Curry paste, make sure to bruise each item before adding to the pot.
  • Want more heat, simply add in some Thai Bird’s eye chilies or Thai Chili Paste. Caution when preparing Bird’s Eye Chilies, these chilies are very hot and can burn the eyes.

I’m thrilled you are reading one of my recipes, if you made this recipe i’d love to hear about it! Thank you and until next time see ya in the kitchen. Don’t want to miss a recipe? Sign up for our NEWSLETTER delivered right to your inbox!