This red coconut curry shrimp is a dinner recipe that’s quick, flavorful, and guaranteed to impress. Combining creamy coconut milk with bold red curry paste and tender shrimp, it’s a dish that delivers restaurant-quality results in just 20 minutes.
The addition of fresh vegetables like red bell peppers and daikon radish gives it a delightful crunch, while basil leaves infuse the dish with bright, aromatic freshness. If you’re craving a satisfying and easy dinner idea, this recipe is for you.
Why This Recipe Is Perfect for Dinner
This red coconut curry shrimp strikes the perfect balance of sweet, spicy, and savory flavors, making it a standout choice for any dinner table. The curry paste and coconut milk create a velvety sauce that coats every bite, while the shrimp add a hearty, protein-packed element.
Plus, the vibrant vegetables not only enhance the flavor but also bring a pop of color to your plate. It’s the ideal recipe for a busy weeknight when you need something quick yet indulgent.
Pairing it with rice transforms it into a complete meal. Whether you prefer white rice, brown rice, or even a low-carb option like cauliflower rice, the sauce soaks into every grain, making it utterly irresistible.
For an added zing, serve it with lime wedges and fresh basil, and you’ll have a dinner that feels like a gourmet experience.
Simple Ingredients, Big Flavor
One of the best things about this recipe is how it uses pantry staples to create a complex flavor profile. Here’s what makes this recipe stand out:
- Red curry paste: Adds a bold, spicy base that’s perfect for shrimp and vegetables.
- Coconut milk: Balances the spice with its creamy, slightly sweet texture.
- Shrimp: Tender and juicy, they cook quickly and absorb the curry sauce beautifully.
- Vegetables: Red bell peppers, daikon radish, and mushrooms add crunch, sweetness, and umami.
- Fresh herbs: Basil leaves provide a fresh, peppery finish that ties the dish together.
These simple yet high-impact ingredients ensure every bite is bursting with flavor. What’s even better? You can find most of them at any grocery store.
Customizing the Recipe for Your Needs
This dinner recipe is highly versatile, making it easy to adapt to your preferences or dietary needs. Here are some suggestions:
- Make it vegetarian: Swap out the shrimp for tofu or chickpeas. Both options absorb the curry sauce beautifully and add a different texture.
- Go gluten-free: Double-check that your curry paste and fish sauce are gluten-free, or substitute tamari for the fish sauce.
- Turn down the heat: If you prefer a milder dish, use less curry paste and add more coconut milk to balance the spice.
- Boost the veggies: Add zucchini, snap peas, or baby spinach for extra nutrition and color.
These simple adjustments ensure that everyone at the dinner table will find something to love.
Pro Tips for the Best Results
To make this recipe even easier and more foolproof, follow these quick tips:
- Prep all ingredients before cooking: This recipe moves quickly once you start, so having everything chopped and ready will make the process seamless.
- Use high-quality shrimp: Fresh or frozen shrimp both work, but make sure they’re deveined and peeled for convenience.
- Cook the shrimp just until pink: Overcooking shrimp can make them rubbery, so keep an eye on them. They only need about 2 minutes in the pan.
By following these tips, you’ll achieve perfectly cooked shrimp and a curry sauce with incredible depth of flavor.
Why You’ll Love This Dinner Recipe
Not only is this dish packed with flavor, but it’s also a time-saver that doesn’t skimp on quality. It’s the perfect dinner solution for busy evenings when you need something fast yet impressive.
With just one pan for the curry and a pot for the rice, cleanup is minimal, so you can spend more time enjoying your meal and less time scrubbing dishes.
Try it tonight and discover why it’s destined to become a regular in your dinner rotation.
Red Coconut Curry Shrimp Dinner Recipe
Equipment
- Medium pot
- 12-inch skillet or wok
Ingredients
- 2 tablespoons Thai red curry paste
- 1 13.5-ounce can unsweetened coconut milk
- ¼ cup chopped fresh basil leaves plus more for garnish
- ½ cup coarsely grated or julienned daikon radish
- 1 tablespoon Asian fish sauce
- 2 tablespoons coconut sugar or dark/light brown sugar
- 2 tablespoons grapeseed or peanut oil
- 2 garlic cloves minced
- 1 small onion halved lengthwise and thinly sliced into half-moons
- 1 red bell pepper thinly sliced
- ¾ cup sliced fresh shiitake or other mushrooms 1.75 ounces
- 1 pound large shrimp shelled and deveined
- Cooked white or brown rice for serving
- Lime wedges for serving
Instructions
- Prepare the Curry Sauce: In a medium-sized pot, mix the red curry paste with the coconut milk over medium heat. Cook the mixture, whisking constantly, for about 5 minutes until smooth and well combined. Stir in the basil, daikon, fish sauce, sugar, and 2 tablespoons of water. Continue simmering for 5 to 10 minutes, stirring occasionally, until the sauce thickens slightly and the flavors meld.
- Cook the Vegetables and Shrimp: While the sauce is simmering, heat a large skillet or wok over medium-high heat. Add the oil and let it heat until shimmering. Toss in the garlic, onion, bell pepper, and mushrooms, cooking for about 3 minutes or until the vegetables begin to soften. Add the shrimp to the skillet and cook, stirring frequently, until they turn pink and are cooked through, about 2 minutes.
- Combine and Serve: Pour the prepared curry sauce into the skillet with the cooked shrimp and vegetables. Stir everything together and cook briefly to ensure it is heated through. Serve the curry over warm rice, garnished with fresh basil leaves and a squeeze of lime for added flavor.
Notes
- Substitute chicken or tofu for shrimp if desired.
- Adjust spice level by adding more or less red curry paste.
- Fresh basil adds brightness to the dish; do not skip the garnish!
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Davin is a jack-of-all-trades but has professional training and experience in various home and garden subjects. He leans on other experts when needed and edits and fact-checks all articles.