Authentic Thai Red Curry Shrimp

There’s a moment, somewhere between the heat of the pan and the smell of spices blooming in coconut milk, when you just know dinner’s going to be something worth sitting down for.

Thai red curry shrimp has that kind of quiet power—rich, spicy, deeply flavorful without being fussy.

It’s the kind of dish that doesn’t ask for attention but ends up getting all of it anyway. This isn’t a toned-down version or a shortcut blend.

It’s built the way it should be—layer by layer—starting with a proper curry paste, letting the aromatics sizzle until they hum, then easing in coconut milk until it turns silky and orange-red.

The shrimp cook fast but soak up everything in the pot, turning tender with a little bite.

And the kaffir lime leaves? You’ll notice when they hit the broth—fresh, sharp, and exactly where they belong.

I’ve made this dish more times than I can count, and I’ve never once served it with leftovers. That should tell you enough. You’ll taste the care in every spoonful.

Table of Contents

Authentic Thai Red Curry Shrimp Recipe

Ingredients

1 lb large shrimp, peeled and deveined (tails on)
2 tbsp neutral oil (like sunflower or light sesame oil)
3 tbsp Thai red curry paste (choose a paste without shrimp paste or alcohol)
2 cloves garlic, finely minced
1 small shallot, finely chopped
1 tsp fresh grated ginger (not powdered)
1 can (13.5 oz) full-fat coconut milk, well shaken
1/2 cup water (or seafood stock for more depth)
6-8 kaffir lime leaves, torn in half
1 tsp palm sugar or brown sugar
2 tsp fish sauce (use a brand without alcohol or non-halal additives)
1 tbsp fresh lime juice
4 Thai red chilies, slit lengthwise (adjust to heat preference)
1/3 cup bamboo shoots, sliced (optional for texture)
Handful of Thai basil or sweet basil leaves
Fresh cilantro, chopped (for garnish)
Jasmine rice, for serving

Instructions

Rinse the shrimp under cold water, pat dry thoroughly with paper towels, and set aside.
Heat the oil in a large nonstick skillet or wok over medium heat until shimmering but not smoking.
Add the minced garlic, shallot, and grated ginger. Stir constantly for 30–45 seconds until fragrant but not browned.
Spoon in the red curry paste and stir-fry for 1 full minute to release the oils and deepen the flavor.
Pour in the coconut milk gradually, stirring to fully incorporate the curry paste. Let it gently simmer for 2 minutes.
Add the water or stock, kaffir lime leaves, palm sugar, and fish sauce. Stir well and let the sauce simmer uncovered for another 5 minutes to concentrate the flavor.
Slide in the shrimp in a single layer. Simmer gently for 3–4 minutes or until the shrimp are pink, curled, and cooked through—do not overcook.
Add the chilies and bamboo shoots, stir, and simmer for 1 more minute to warm everything through.
Turn off the heat. Stir in the lime juice and fresh basil leaves right at the end so they stay vibrant.
Taste and adjust with more lime juice or fish sauce if needed—it should be creamy, tangy, salty, and mildly spicy.
Serve hot in shallow bowls over jasmine rice, garnished with chopped cilantro and an extra drizzle of coconut cream if desired.

What Type Of Shrimp Should I Use For Thai Red Curry?

For this recipe, you’ll want shrimp that hold their shape and don’t turn rubbery after cooking.

Large or jumbo shrimp: These are ideal because they stay juicy and plump even after simmering in curry.
Deveined and peeled: Leave the tail on for presentation, or remove if preferred.
Fresh or frozen: If using frozen shrimp, make sure to thaw completely and pat dry before cooking to avoid watering down the sauce.
Avoid pre-cooked shrimp: They’ll turn chewy quickly since they’ve already been cooked once.

How Spicy Is Thai Red Curry?

Red curry has heat, but it doesn’t burn like raw chilies. The coconut milk balances the spice, making it warm and flavorful instead of sharp.

Medium heat: Most red curry pastes have medium heat with a mix of red chilies and spices.
You control the spice: Add fewer chilies or a smaller amount of curry paste if you’re sensitive to heat.
Sweeter coconut milk reduces bite: Using full-fat coconut milk helps mellow out any sharpness.
Heat builds slowly: The flavor deepens as the curry simmers, so always taste before adding more spice.

What Can I Use Instead Of Kaffir Lime Leaves?

Kaffir lime leaves give the curry a citrusy scent that’s hard to replace, but here are some backup ideas that come close.

Lime zest: Use the outer peel of fresh lime in small amounts to add a bright flavor.
Bay leaf and lime juice combo: A bay leaf simmered in the curry with a splash of lime juice at the end can help mimic the depth.
Thai basil: It won’t match the citrus flavor but adds a fresh, herbal note that works well with curry.
Dried kaffir leaves: If you find dried versions, soak them in warm water for 10 minutes before using.

Why Does The Curry Taste Too Thin Or Watery?

This can happen if the coconut milk hasn’t reduced enough or if water is added too early. Here’s how to fix and prevent it:

Let it simmer uncovered: This helps the sauce thicken naturally and concentrates the flavor.
Don’t add too much water: Stick to the exact amount in the recipe to keep the curry rich, not soupy.
Stir the coconut milk well: Shake the can before opening and mix thoroughly in the pot.
Use full-fat coconut milk: Light or reduced-fat versions don’t create the same creamy texture.

Can I Make Thai Red Curry Shrimp Ahead Of Time?

Yes, but there are a couple of things to keep in mind to keep it fresh and tasty.

Store curry and rice separately: This prevents the rice from soaking up all the sauce and getting mushy.
Shrimp overcooks quickly: If prepping ahead, cook the curry base first and add shrimp just before serving.
Reheat gently: Warm over low heat and stir often to prevent the coconut milk from splitting.
Lasts up to 2 days: Keep it in an airtight container in the fridge for the best flavor and texture.

What Can I Serve With Thai Red Curry Shrimp?

Thai curry is usually served with rice, but there are a few other great options too.

Steamed jasmine rice: The soft texture and mild taste are perfect for soaking up the sauce.
Rice noodles: For a twist, pour the curry over cooked noodles instead of rice.
Roti or flatbread: Tear and dip for a fun, hands-on way to enjoy the curry.
Light cucumber salad: A cool, crisp side dish balances the richness of the curry.

Can I Use Chicken Or Tofu Instead Of Shrimp?

You can swap shrimp for other proteins, but the cooking method needs to change a little.

Chicken: Use thinly sliced boneless chicken thighs or breast. Simmer until fully cooked (about 10–12 minutes).
Tofu: Use firm tofu. Press out water, cut into cubes, and pan-fry until golden before adding to the curry.
Fish: Use firm white fish like cod or halibut. Add toward the end so it doesn’t fall apart.
Don’t overcook: No matter what you use, keep the texture tender by not overcooking the protein.

How Do I Store Leftover Thai Red Curry Shrimp?

Leftovers can be stored safely, but proper steps keep the flavor and texture just right.

Cool before storing: Let the curry cool completely before sealing to avoid condensation and sogginess.
Airtight containers: Use glass or BPA-free plastic containers with tight lids to lock in freshness.
Refrigerate for up to 2 days: Seafood doesn’t last as long as other proteins, so eat leftovers soon.
Reheat slowly: Warm on low heat on the stove, stirring often to keep the coconut milk from separating. Avoid microwaving on high.
Don’t freeze with shrimp: Cooked shrimp turn rubbery when frozen and reheated. If you plan to freeze, store just the curry base and add fresh shrimp later when reheating.

What Can I Use Instead Of Thai Basil?

If Thai basil isn’t available, you can still get a great flavor with other herbs.

Sweet basil: The closest match. It’s milder but still adds a nice freshness.
Fresh mint and a little cilantro: Combine both to get a light and herbal flavor without overpowering the curry.
Holy basil: Used in other Thai dishes, it has a spicy edge but works well if that’s what you have.
Skip if needed: While it adds to the final touch, the curry will still be flavorful without it.

What Are Good Substitutes For Red Curry Paste?

Not every store stocks Thai red curry paste, but there are a few alternatives that still give you solid results.

Make your own: Blend soaked dried red chilies, garlic, shallot, lemongrass, ginger, coriander seeds, and a splash of oil for a basic homemade paste.
Yellow curry paste: Less spicy and a bit sweeter, but still works well with shrimp.
Panang curry paste: Slightly richer and creamier, and can work in small amounts if thinned out with coconut milk.
Harissa or chili garlic paste: Only use as a last resort and reduce the amount—they’re usually much spicier and lack the Thai flavors like lemongrass and lime.

Can I Use Light Coconut Milk Or Coconut Cream?

Coconut milk is one of the key ingredients, so choosing the right kind matters.

Full-fat coconut milk: Always gives the richest, creamiest result with the right balance of flavor and thickness.
Light coconut milk: Works if you want something less heavy, but the curry may taste a little watered down.
Coconut cream: Too thick on its own—use only if mixed with water or thin coconut milk to get the right consistency.
Shake the can: Always shake or stir coconut milk before using so the fat and liquid are evenly mixed.

How Can I Adjust The Flavor If It Tastes Too Salty, Sweet, Or Spicy?

Sometimes flavors shift as the curry simmers. Here’s how to balance it back out.

Too salty: Add a splash of water or unsweetened coconut milk. A squeeze of lime can also help mellow it.
Too sweet: Add more fish sauce or a pinch of salt. A bit of vinegar can also cut the sweetness.
Too spicy: Stir in extra coconut milk, or add a little sugar to balance out the heat.
Too sour: Add a touch of sugar or a small spoon of coconut cream to round it out.