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WeekdaySupper Collage 8-11-14

Thai Shrimp Curry

This quick and easy stir-fry is bursting with flavor and color. Shrimp and fresh vegetables are cooked with a Thai red curry sauce and served over rice.
Course Main Dish
Cuisine Thai
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Author Renee


  • 1 1/2 cups coconut milk
  • 1/4 cup chicken stock
  • 3 tablespoons Thai red curry paste
  • 1 tablespoon brown sugar
  • 2 teaspoons fish sauce
  • 2 teaspoons ginger paste*
  • 2 teaspoons lemongrass paste*
  • 2 tablespoons vegetable or canola oil divided
  • 1 pound large shrimp peeled and deveined
  • 4 cups assorted cut-up vegetables such as onion, bell pepper, snow peas, broccoli, carrots, green beans, etc.
  • 2 tablespoons thinly sliced fresh basil Thai basil recommended
  • 4 cups cooked rice
  • 1 lime sliced into wedges


  1. Whisk together coconut milk, chicken stock, curry paste, brown sugar, fish sauce, ginger paste, and lemongrass paste in a bowl.
  2. Heat a large wok or skillet over high heat. Add 1 tablespoon oil and swirl pan to coat. Add shrimp and stir-fry until opaque, about 3 to 4 minutes. Remove shrimp from pan.
  3. Add remaining 1 tablespoon oil to the pan. Add vegetables and stir-fry until crisp-tender, about 4 minutes.
  4. Pour curry sauce over the vegetables. Bring to a boil and cook for 4 minutes.
  5. Stir in shrimp and basil. Cook for an additional minute or until shrimp is cooked through.
  6. Divide rice into 4 bowls and top with Thai shrimp curry. Serve with lime wedges.

Recipe Notes

*Ginger and lemongrass pastes can be found in the refrigerated produce section near fresh herbs.