This creamy red curry shrimp is packed full of delicious exotic flavors, and is ready in under 20 minutes. It is perfect for a quick lunch, dinner, or even meal prep. Serve over warm rice and dig in!
Red curry shrimp is mild yet packed full of aroma, thanks to the red curry powder blend. Its creamy rich texture also comes from the combination of peanut butter and cashew yogurt. The juicy plump shrimp go so well with the curry sauce, and crunchiness of the peppers and cashew topping bring the dish to the next level.
This curry is amazingly quick to make in one pan, but it tastes like it has been simmered for hours!
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What is red curry
Red curry is one of the most versatile type of curry with a moderate spiciness. It is often made with red curry paste which is a mixture of red chili pepper, garlic, turmeric, salt and sometimes lemongrass.
Depending on where the recipe originated, the curry is cooked with either coconut milk or yogurt.
Below is my inspired and simplified version of red curries I've had all over Asia, using red curry powder for an easier process. Red curry powder is easily accessible at regular grocery stores in the US, or at Asian grocery stores.
Adjust to your liking
Another great thing about this recipe is that it is pretty forgiving, allowing you to adjust the flavor to your liking. If you like a thicker texture, simmer down for a longer time. For a thinner curry, add more broth.
The shrimp can be switched out to others such as fish (I recommend salmon or cod), pork, chicken or even cubed tofu. You can also adjust the fish sauce amount to make the curry more or less salty.
Ingredients for this recipe
- Olive oil
- Garlic
- Shrimp - Peeled and deveined. Make sure they are thawed if using a frozen type.
- Salt
- Red curry powder - Easily accessible at any grocery stores.
- Vegetable broth
- Unsweetened cashew yoghurt - Or any non dairy free yogurt.
- Fish sauce
- Unsweetened peanut butter - Creamy type, with just salt and peanuts in the ingredient.
- Red bell pepper - Or any color.
Optional toppings:
- Cilantro leaves
- Crushed peanuts or cashews
How to make creamy red curry shrimp
1. Cook the garlic. Heat up the olive oil in a sauce pan. Cook the garlic until fragrant.
2. Cook the shrimp. Add in the shrimp with salt. Cook until the color starts to change.
3. Add curry spice. Add in the red curry powder and cook for another minute.
4. Simmer. Pour in the vegetable broth, with yoghurt, fish sauce, peanut butter and red bell pepper. Simmer for 3 minutes.
5. Top and serve. Serve over rice. Optional: garnish with crushed cashew or peanuts, and cilantro!
*See below recipe card for detailed directions.
Storing and reheating direction
Red curry shrimp can be refrigerated for up to a 5 days, covered tightly. To reheat, cover and microwave or let simmer in a saucepan until hot.
More shrimp recipes
Recipe
Creamy Red Curry Shrimp
Ingredients
- 1 tablespoon olive oil
- 4 cloves garlic minced
- 1 pound medium shrimp peeled and deveined, tail-on (optional)
- ½ teaspoon salt
- 1½ tablespoon red curry powder
- 1½ cup vegetable broth
- ½ cup unsweetened cashew yoghurt or any non-dairy yogurt
- 3 teaspoons fish sauce more or less
- 3 tablespoons natural peanut butter unsweetened type
- 1 red bell pepper thinly sliced
Optional toppings:
- Cilantro leaves
- Crushed peanuts or cashews
Instructions
- Heat up the olive oil in a sauce pan. Cook the garlic until fragrant.
- Add in the shrimp with salt. Cook until the color starts to change.
- Add in the red curry powder and cook for another minute.
- Pour in the vegetable broth, yoghurt, fish sauce, peanut butter and red bell pepper. Stir and let simmer for 3 minutes.
- Serve over rice. Optional: garnish with crushed cashew or peanuts and cilantro!
Notes
Nutrition
The nutritional information on this website is only an estimate and is provided for convenience and as a courtesy only. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
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