Thai Red Shrimp Curry Thai Red Shrimp Curry

Photography: Stacey Brandford | Food styling: Michael Elliott/ | Prop styling: Renée Drexler/Geary House

Fragrant Thai curry has never been easier thanks to our scrumptious recipe. For heartier appetites, serve with steamed rice.

  • Total time 25 minutes
  • Portion size 4 servings



In large skillet, heat oil over medium heat. Cook shallots until softened, 3 minutes. Add garlic and ginger; cook until fragrant, 1 to 2 minutes. Stir in curry paste; cook for 1 minute. Stir in coconut milk, brown sugar, fish sauce and 11/2 cups water. Add sweet potato; bring to boil. Reduce to simmer; cook, stirring occasionally, until almost tender, about 6 minutes. 

Add shrimp and snap peas; simmer until shrimp are pink and snap peas are tender-crisp, about 4 minutes. Stir in lime juice.

Divide among bowls. Garnish with green onions, Thai pepper and peanuts (if using). Serve with lime wedges (if using) and additional fish sauce, if desired. 

Nutritional facts PER SERVING: about

  • Fibre 6 g
  • Sodium 1039 mg
  • Sugars 12 g
  • Protein 18 g
  • Calories 458
  • Total fat 28 g
  • Potassium 649 mg
  • Cholesterol 107 mg
  • Saturated fat 19 g
  • Total carbohydrate 35 g


  • Iron 43
  • Folate 21
  • Calcium 12
  • Vitamin A 118
  • Vitamin C 83
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Lunch & Dinner

Thai Red Shrimp Curry