Thai Red Coconut Shrimp Curry Recipe / Gaeng Daeng Goong

Cooked in one pot, this Thai red coconut curry with shrimp is a fragrant, flavorful and vibrant meal. Best of all, it’s easy to make with ingredients you can find in your local grocery. This basic recipe can be enhanced with the addition of vegetables and fresh herbs of your choice.

For this colorful Thai-inspired curry, shrimp are quickly poached in a sauce prepared with red curry paste and coconut milk. The sauce is enhanced with aromatic garlic, ginger, and lemongrass. Onions, peppers, zucchini, and bamboo shoots add flavor. Just before serving, lime zest and juice are added to the curry. Then it is sprinkle it with chopped cilantro or basil and green scallions.

It is important to known that some curry pastes are stronger than others. The spiciness depends on the amount and type of chili used. Thai red curry paste includes garlic, spices, galangal, shrimp paste, and red chilies. When preparing a curry, cook the paste in oil first. Then add the other ingredients to the dish. This technique allows the ingredients to develop their flavor.

This is an easy recipe. There is really no right or wrong way to make this Thai curry. Use your taste buds and adjust the final dish according to your own taste preferences. Whether you like it mild or spicy depends on the amount of curry paste used. If you are concerned about the spiciness, start with 1 tablespoon. Add more until you are pleased. I believe it is wise to taste as you make any sauce. This approach helps you get it just right.

I have used both full-fat and light coconut milk in Thai curries. Light coconut milk has fewer calories and will make a slightly thinner sauce. However, I prefer full-fat coconut milk. It gives a rich creaminess to the sauce. Lime juice will offset the richness of the coconut milk with its sweet acidity. It also brightens the flavor. If you prefer a more brothy curry, you can add some chicken broth or water for your desired consistency.

The combination of fresh herbs and spices gives this dish its bold flavor. For added texture, flavor, and color, I used fresh zucchini, sweet long peppers, and canned bamboo shoots. Many other vegetables would work in the dish. You can add broccoli, baby corn, carrots, or green beans. Mushrooms, oriental cabbage, or sugar snap peas are also good choices to add to the curry.

To serve the curry, I topped it with some of the sliced scallions. I added cilantro and finished it with a drizzle of reserved coconut cream. I served it with basmati rice alongside for a delicious evening meal.

This recipe would work well with scallops or chicken. If you are going to use different meats or vegetables, you will need to adjust the cooking times. This dish is easy to make and comes together quickly, especially if you prep everything ahead of time.

Thai Red Coconut Shrimp Curry

Serves 2 generously, adjust the recipe accordingly

Estimated time: 20 – 30 minutes prep time, 15 minutes cook time

This dish comes together quickly. Have your ingredients prepped and ready to go into the pot before you start cooking.

• 1 Tbsp. peanut or vegetable oil
• 1 small onion, chopped
• 3 – 4 garlic cloves, minced
• 1 inch piece of fresh ginger, peeled and grated or 1 Tbsp. ginger paste*
• 1 Tbsp. lemongrass paste*
• 1 – 4 Tbsp. Thai red curry paste, more or less, depending on your spice tolerance
• 1 13.5 oz. can coconut milk (full fat is best), reserve 2 Tbsp. for garnish
• 1 – 2 tsp. fish sauce, or to taste 
• zest of 1 lime
• 1 zucchini, cut into cubes
• 1 – 2 bell peppers, (various colors) cut into bite size pieces
• 1 small can of bamboo shoots
• 2 – 3 green onions (scallions), sliced into 1/2 inch pieces, green parts reserved for garnish
• 3 – 4 jumbo shrimp per person, peeled and deviled
• salt and pepper to taste
• juice from 1/2 fresh lime
• a handful of cilantro or basil, chopped for garnish

* I use Gourmet Garden ginger and lemongrass pastes. They can usually be found in the refrigerator section of the produce department. You can use fresh grated aromatics if available.

1. Heat oil in a large, heavy bottomed pot or sauté pan over medium-high. Add the onion and cook until soft. Add the ginger, garlic and lemongrass and cook about a minute. Then add the curry paste, stir and cook for about 2 minutes.
2. Add 1/2 of coconut milk and stir well and cook until sauce thickens. The oil will start to separate, which takes about 3 – 5 minutes. Add the remaining coconut milk, fish sauce, salt and pepper and stir well. Taste and adjust the seasonings if necessary.
3. Add the lime zest, zucchini, bell peppers, bamboo shoots and the white part of the scallions. Cook until the zucchini is just fork tender.
4. Add the shrimp and simmer until they are cooked through and have turned pink, about 3 minutes. (Do Not Over Cook or the shrimp will be rubbery)
5. Just before serving add the lime juice and taste. Adjust seasonings according to your own taste preferences. Ladle into bowls, garnished with green scallion tops, cilantro and a lime wedge. Drizzle with reserved coconut milk if using.

****

My recipe for Thai-style shrimp red curry is not the typical curry you would find on the streets of Bangkok. However, I believe it is delicious and that you would enjoy my easy version. Do you enjoy cooking Thai food and if so, do you make curries? If so, check out my recipe for Thai Red Pork Curry. If you are looking for something different for your weeknight meal, try either of these curry recipes. They have a balance of salty, sweet, sour, and spicy flavors that will wake up your taste buds.