Lighter Coconut Red Curry Shrimp

coconut red curry shrimp-5

brown rice (2)

coconut red curry shrimp-3

Lighter Coconut Red Curry Shrimp

This coconut red curry shrimp is delicious!
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Main Course
Cuisine: Thai
Keyword: coconut red shrimp curry, low calorie red curry, shrimp curry
Servings: 4 servings
Calories: 295kcal


  • 13.6 oz canned coconut milk
  • 2 tablespoons Thai Kitchen® Red Curry Paste  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.


Nutrition Information Per Serving not including rice


Calories: 295kcal | Carbohydrates: 10g | Protein: 21g | Fat: 19g | 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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