Lighter Coconut Red Curry Shrimp

coconut red curry shrimp-5

brown rice (2)

coconut red curry shrimp-3

Lighter Coconut Red Curry Shrimp

1 can (13.66 ounces) coconut milk

2 tablespoons Thai Kitchen® Red Curry Paste

1 tablespoon brown sugar

1 pound large shrimp, peeled and deveined

1/4 cup fresh Thai basil, chopped roughly (optional)

1 1/2 tablespoons fish sauce


Simmer coconut milk in large skillet over medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.

Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink. Stir in basil and fish sauce.

Serve over either brown or jasmine rice.

Serves 4

Nutrition Information Per Serving (not including rice): 295 Calories, Fat 19g, Protein 21g, Carbohydrates 10g, Cholesterol 168mg, Sodium 1095mg, Fiber 1g



18 thoughts on “Lighter Coconut Red Curry Shrimp

  1. admin

    I should note: I don’t think you should keep the tails on as I did in the photos. I only kept them on because I know how beautiful their bright red color looks in photographs :)

  2. Mary

    Looks great, and sounds fast & easy to fix. My kind of recipe!! You say to cook until vegetables are tender crisp, but I’m not sure what veggies you mean. Thanks!

  3. Saree

    Looks Fantastic! I started following your blog after reading your amazing story. Thank you for your words of wisdom and beauty – my new hobby is walking and I love it!

  4. KyleDamian

    mmmmmm! Just made this! Super tasty & super quick! I had to modify slightly with what I had on hand. Great foundation for an amazing red curry!

    Instragrammed it! lol #CanYouStayForDinner

  5. Pingback: Lighter coconut red curry shrimp | Urban Feast

  6. Elyse

    Hi! If I can’t find the curry paste (99% sure I won’t…live in West Africa), can I replace it with curry powder, about how much would you suggest? I LOVE your blog. Just found it today and already planning next week’s meals with your recipes!

    1. Shonte'

      I had the same question! I don’t have any, but don’t want to make it using the powder if it’s not going to turn out good :)

  7. Crystal

    Made this last night for dinner, and it really hit the spot. So good. I will definitely make this again. I didn’t have any Thai basil, and it was still super delicious without it. Thanks for sharing it with us!

  8. Pingback: Lighter coconut red curry shrimp | Bacon Sprinkles

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