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Thai Red Curry Shrimp and Vegetables

Time: 15 minutes Cook
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The allure of Thai cuisine lies in its harmonious blend of flavors – the perfect marriage of sweet, spicy, sour, and savory. One dish that exemplifies this culinary artistry is Thai Red Curry Shrimp and Vegetables. This tantalizing recipe fuses succulent shrimp, crisp vegetables, and aromatic red curry paste to create a symphony of tastes that dance on your palate. Before we dive into the recipe, let’s explore the historical context of this delightful Thai dish.

Historical Context: Thai cuisine is renowned worldwide for its intricate balance of flavors and vibrant ingredients. The roots of Thai red curry can be traced back to the 18th century when Portuguese missionaries brought chilies to Thailand. These chilies quickly integrated into local cuisine, giving rise to the beloved red curry paste we know today. Thai red curry, known as “Gaeng Phed,” has since become a staple in Thai households and an internationally beloved dish.


1. Prep the Ingredients: Start by peeling and deveining the shrimp if they haven’t been prepared yet. Wash and slice the mixed vegetables, and set them aside. Juice the lime and gather all the other ingredients.

2. Heat the Skillet: Place a large skillet or wok over medium heat and add the vegetable oil. Allow it to heat for a minute or two until it shimmers.

3. Sauté the Red Curry Paste: Add the red curry paste to the hot skillet. Stir and cook the paste for about 2 minutes until it becomes fragrant. This step enhances the flavor of the curry.

4. Add Coconut Milk: Pour in the can of coconut milk. Stir well to combine it with the red curry paste. Let the mixture simmer for 2-3 minutes, allowing the flavors to meld together.

5. Add Vegetables: Add the sliced vegetables to the simmering curry sauce. Stir gently to coat them with the sauce. Cook for about 5 minutes or until the vegetables begin to soften but remain crisp.

6. Cook the Shrimp: Carefully place the peeled shrimp into the skillet. Stir gently to ensure even cooking. Cook for another 3-4 minutes or until the shrimp turn pink and opaque.

7. Season and Sweeten: Stir in the fish sauce, brown sugar, and lime juice. These ingredients add the perfect balance of salty, sweet, and tangy flavors to the dish. Adjust the seasonings to your taste.

8. Serve and Garnish: Once the shrimp and vegetables are cooked to perfection and the sauce has thickened slightly, remove the skillet from heat. Transfer the Thai Red Curry Shrimp and Vegetables to a serving platter. Garnish with fresh cilantro leaves for a burst of color and flavor.

9. Serve with Jasmine Rice: This delectable Thai dish pairs wonderfully with fragrant jasmine rice. Serve it hot, and let the fragrant aroma and flavors transport you to the bustling streets of Thailand.

Conclusion: Thai Red Curry Shrimp and Vegetables is a testament to the rich culinary heritage of Thailand. Its exquisite combination of spices, creamy coconut milk, and tender shrimp offers a sensory journey that’s as captivating as it is delicious. Whether you’re a seasoned home cook or a curious beginner, this recipe will undoubtedly become a treasured addition to your culinary repertoire. So, gather your ingredients, fire up the stove, and savor the taste of Thailand in the comfort of your own kitchen.


prep time
ion Time: 20 minutes
cooking time
Time: 15 minutes
total time
me: 35 minutes


  • Large skillet or wok

  • Wooden spoon

  • Knife and cutting board

  • Mixing bowls

  • Serving platter


  • 1 pound (450g) large shrimp, peeled and deveined

  • 2 cups mixed vegetables (such as bell peppers, snap peas, and carrots), sliced

  • 2 tablespoons red curry paste

  • 1 can (13.5 ounces) coconut milk

  • 2 tablespoons vegetable oil

  • 2 tablespoons fish sauce

  • 1 tablespoon brown sugar

  • 1 lime, juiced

  • Fresh cilantro leaves for garnish

  • Cooked jasmine rice for serving


Prep ingredients.
Sauté red curry paste.
Add coconut milk and veggies.
Cook shrimp, season, serve.
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