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Red Coconut Curry Shrimp Dinner Recipe

This flavorful dinner recipe combines shrimp with a creamy red curry coconut sauce for a quick and satisfying meal.
The dish features a balance of spicy, sweet, and savory flavors, with the addition of fresh vegetables like red bell pepper and daikon for a delightful crunch.
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Cook Time 20 minutes
Course Dinner
Cuisine Thai
Servings 3

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!
Keyword 20-minute dinner recipe, Coconut curry with shrimp, dinner recipe, Easy shrimp curry dinner, Quick shrimp dinner ideas, Thai red curry recipe
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