Name: Red Curry Shrimp
Cook time: 20 min
Total time: 20 min
Yield: 6 Servings
Cuisine: Asian

From the Cook

1/7

Red Curry Shrimp

itisakeeper.com

Ingredients

Warning0 allergens identified

Instructions

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Instructions

Warm up 1 1/2 Tablespoons of oil in a stockpot or dutch oven on medium heat.

After adding the shrimp, cook for 3-4 minutes before transferring them to a plate.

Once the pot is hot, pour in the remaining oil and then add the diced onion, garlic, bell pepper and ginger. Cook for 4-5 minutes until the onions turn golden.

Add the red curry paste and let it cook for a minute.

Incorporate the chicken broth and coconut milk.

After heating for 4 minutes, toss in the shrimp and broccoli florets.

Continue cooking until the broccoli becomes tender, which should take approximately 3-4 minutes.

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Tips & Tricks (5)

Bloom Your Curry Paste 🔥
Cook the Thai red curry paste in oil for 1-2 minutes before adding other ingredients to release its essential oils and deepen the flavor complexity of your dish.
Don't Overcook the Shrimp ⏱️
Add shrimp in the final 2-3 minutes of cooking only—they cook extremely quickly and turn rubbery if overcooked, so watch for them to turn opaque and curl slightly.
Temper Coconut Milk Properly 🥥
Stir the coconut milk slowly into your curry base rather than pouring it all at once to prevent curdling and ensure a silky, well-emulsified sauce.
Toast Ginger and Garlic First 🧄
Sauté minced ginger and garlic with the curry paste before adding broth to build a deeper, more complex aromatic foundation that elevates the entire dish.
Balance Sweetness with Acid 🍋
Finish your curry with a squeeze of fresh lime juice or fish sauce to cut through the richness of coconut milk and enhance all five flavor profiles authentically.

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About the Cook

It is a Keeper

Hi! I’m Christina… welcome to my kitchen! It’s so nice to meet you! I share tried and true recipes that anyone can make. I believe, if you can read, you can cook.