20-Minute Thai Red Curry with Shrimp

Thai red curry with shrimp, on the table in twenty minutes. The curry paste already has lemongrass, galangal and chiles in it, so all you add is coconut milk and vegetables.

byKalle Bergman

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Thai red curry with shrimp is something that takes twenty minutes but tastes like it took an hour. The curry paste already has the lemongrass, galangal, chiles, and shrimp paste in it, so there is not much left for you to do. All you need is a can of full-fat coconut milk, a handful of vegetables. Some plump shrimp, and you are ten minutes away from something fragrant and deeply flavorful served over jasmine rice. The technique that separates a good curry from a great one is blooming the curry paste in the thick coconut cream that sits at the top of the can before adding the rest of the liquid.

That one step intensifies the flavor dramatically and gives the curry a richer, more developed taste. Snap peas and red bell pepper add color and crunch, and some fresh lime juice right at the end brightens everything up. Just remember that shrimp go from done to rubbery in about sixty seconds. So add them last and pull the pan from the heat the moment they curl and turn pink. This curry is best eaten fresh, not reheated, so plan your portions as a result.

Bloom the Curry Paste in Coconut Cream

Open the can of coconut milk without shaking it first. The thick cream will have separated to the top. Scoop out about three tablespoons of this cream and fry the curry paste in it over medium-high heat for one full minute. This technique, called blooming, wakes up the dried spices and aromatics in the paste and makes the final curry noticeably more fragrant. Only after the paste smells aggressively aromatic should you add the remaining coconut milk and other liquids.

Cook Vegetables Before Adding Shrimp

Add the bell peppers and snap peas to the simmering curry sauce and cook them for two minutes before the shrimp go in. This gives the vegetables a head start so everything finishes cooking at the same time. The snap peas should stay crisp-tender, not soft and mushy. The bell peppers add sweetness and body to the sauce, and their natural sugars help balance the heat from the curry paste.

Watch the Shrimp Carefully

Shrimp cook in three to four minutes once they hit the simmering sauce. They are done when they turn pink, curl into a C-shape, and feel firm to the touch. If they curl all the way into tight O-shapes, they are overcooked. Pull the pan off the heat as soon as they are just done, stir in the lime juice and Thai basil off heat, and serve immediately. The residual heat will wilt the basil without cooking it into mush.

Frequently Asked Questions

Can I use a different protein instead of shrimp?

Yes. Chicken thighs cut into bite-sized pieces work well and need about eight minutes of simmering. Firm tofu cubed and seared before adding also works. Adjust cooking times based on the protein you choose.

How spicy is Thai red curry paste?

Red curry paste has moderate heat, less than green curry but more than yellow. Start with two tablespoons if you are heat-sensitive and taste before adding more. You can also serve with extra coconut milk on the side to cool it down.

Why does my curry taste flat?

You likely skipped blooming the curry paste in the coconut cream first. Frying the paste in fat before adding liquid is what activates the aromatics and builds depth. Also make sure to add the lime juice at the end for brightness.

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About the Author

Kalle Bergman

Kalle Bergman is a food writer and media entrepreneur and the founder of Honest Cooking & Travel Magazine. His writing has been regularly featured in publications like Gourmet, Los Angeles Times, Huffington Post and Serious Eats. He is obsessed with simple food, more often than not from his native Scandinavia or Spain.