This Red Red Thai Curry with Shrimp and Red Peppers is super simple to make and can be done in under 30 minutes flat.
And the nice thing about cooking Thai food is that once you prepare, then 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.
I make this particular dish often, it’s one of our favorites.
Red Thai Curry is just a bit milder than Red Thai Curry, however both taste similar. There are plenty different ways to make Thai curry.
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” OR “Red Thai curry paste”.
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.
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.
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.
This one here is made with shrimp and red peppers.
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.
And that is because, I have been making homemade Thai recipes for years. And have learned all the tricks to making it quickly and healthily for just about anyone who loves it.
Making homemade Thai curry at home is really easy once you have all the basic ingredients!
WHAT’S IN RED THAI CURRY PASTE
- DRIED RED Chilli
- Coriander seeds
HOW MUCH RED THAI CURRY PASTE TO USE
- 2 tbsp per 400 grams of Coconut Milk
The ONLY brand I will use!!
IS RED THAI CURRY GLUTEN FREE
IS RED THAI CURRY KETO
VEGETABLES THAT GO GREAT IN RED THAI CURRY
- Red, Green, Yellow or Orange peppers
- Swiss chard
PROTEINS THAT GO GREAT IN RED THAI CURRY
IS RED THAI CURRY HEALTHY
- YES, Thai Curry is very healthy for you!
So what are you waiting for?
Skip the takeout tonight and make this quick and easy dish right in the comfort of your own 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 ~ add one chopped roma tomato to step 8
- “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!
- Coconut oil
- 1 can Organic Coconut Milk
- 2 Red Bell Peppers
- 1 tsp Ginger/Garlic Paste
- 1/2 tsp Sugar
- 1 Lime
- 1 tsp Salt
- THAI INGREDIENTS
- 2 tbsp Red Thai Curry Paste
- 2 Kaffir lime leaves
- 1 tsp Fish Sauce
- Start by washing and cutting up your vegetables and slice all according to the size you want.
- In pot, wok or pan, heat up the oil on medium high and in your “RED THAI CURRY PASTE” saute for 2 minutes till blended.
- Next add in the coconut milk and cook for another 2 minutes on medium-high.
- Add in your ginger/garlic paste and cook for 2 minutes all together.
- Then add in your fish sauce, and simmer for another 2 minutes over low heat.
- Add in the shrimp and simmer on low heat till pink.
- Remove from the heat immediately, to prevent rubbery shrimp.
- Serve with fresh lime juice and a sprig of fresh basil over jasmine rice if desired.
Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving:Calories: 519 Total Fat: 49g Saturated Fat: 43g Trans Fat: 0g Unsaturated Fat: 3g Cholesterol: 5mg Sodium: 1801mg Carbohydrates: 22g Fiber: 3g Sugar: 7g Protein: 7g