Red Curry Shrimp
By: McCormick Kitchens
Made With:
Thai Kitchen® Red Curry Paste and creamy Thai Kitchen® Coconut Milk take the guesswork out of crafting this restaurant-inspired shrimp curry recipe. Bursting with bold, authentic flavor, it's made with succulent shrimp—though chicken or tofu work just as well—and whatever vegetables your family loves. Ready in just 15 minutes, it's a fast, flavorful win for any night of the week.
Thai Kitchen® Red Curry Paste and creamy Thai Kitchen® Coconut Milk take the guesswork out of crafting this restaurant-inspired shrimp curry recipe. Bursting with bold, authentic flavor, it's made with succulent shrimp—though chicken or tofu work just as well—and whatever vegetables your family loves. Ready in just 15 minutes, it's a fast, flavorful win for any night of the week.
Key products
Instructions
- Bring coconut milk to a simmer in a large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to a boil. Reduce heat to low and simmer for 5 minutes.
- Stir in shrimp and vegetables. Cook for 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.
- Serve with jasmine rice, if desired. Garnish with additional basil and red chile slices, if desired.
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