Thai Red Curry Shrimp

Serves 2 to 3


  • 1 tablespoon neutral oil
  • 1 shallot, finely chopped 
  • 1 tablespoon ginger, peeled and grated
  • 4 garlic cloves, finely chopped
  • 3 tablespoons Thai & True Red Curry Paste
  • 1 red bell pepper, thinly sliced into 3-inch pieces
  • ¼ red onion, thinly sliced into 3-inch pieces
  • 1 can coconut milk
  • 1½ cups crushed tomatoes
  • ½ tablespoon tomato paste
  • ½ teaspoon fine sea salt
  • ¼ teaspoon fish sauce
  • 1 teaspoon coconut sugar
  • 12 ounces peeled and deveined shrimp
  • Squeeze of lime juice
  • Cooked rice or rice noodles, for serving
  • Fresh basil, for serving


  1. Heat the oil in a large, deep skillet over medium heat. Add the shallot, ginger, and garlic and sauté for 2 minutes. Stir the Thai & True Red Curry Paste into the aromatics and sauté for a minute more.
  2. Add the bell pepper and onion to the curry paste mixture and stir to coat. Cook for 3 minutes or so, until the veggies have softened slightly.
  3. Add the coconut milk to the skillet along with the crushed tomatoes, tomato paste, salt, fish sauce, and coconut sugar. Stir and allow the curry to come to a simmer. 
  4. Simmer the curry for 10 minutes, maintaining the heat so the curry doesn’t come to a full boil. Carefully taste the curry and add a pinch of salt or coconut sugar to balance the flavors to your liking.
  5. Add the shrimp to the curry and cook for another 5 minutes, stirring occasionally, until the shrimp is pink and cooked through. Remove the curry from heat and stir in a squeeze of lime juice.
  6. Ladle the Thai Red Curry Shrimp over cooked rice or rice noodles and garnish with fresh basil. Remove shrimp tails before eating.