Thai Red Curry


I think one of the best purchases I made while living in Thailand was the Thai cookbook I bought at AsiaBooks in Bangkok.  The recipes are all translated into English, and call for ingredients than are readily available in North America.  I guess it’s an Americanized version of Thai cooking, yet the recipes all taste very authentic.


Tonight I decided to make a version of the Thai Red Curry recipe found in this book.  I adapted the recipe a bit, adding some different veggies.  I used pre-cooked frozen shrimp, which meant that not only is this dish super delicious, it is also ridiculously easy to make.  I suggest serving it on top of a heaping bowl of rice.


Thai Red Curry

  • Servings: 4
  • Print


  • 2 tbsp vegetable oil
  • 2 tbsp red curry paste (I use Thai Kitchen brand)
  • 1 can coconut milk
  • 4 kaffir lime leaves (fresh)
  • 1 can pineapple chunks (juice drained and discarded)
  • 1 can bamboo shoots
  • ½ green bell pepper, chopped
  • ½ lb large shrimp (cooked, peeled, and deveined)
  • 1 tbsp fish sauce
  • ½ tbsp sugar


  1. Heat vegetable oil in a saucepan over low heat.
  2. Add curry paste and sauté until you can smell the aroma of the curry (a couple of minutes).
  3. Spoon the thick and creamy top layer of coconut milk into the saucepan. Increase the heat to medium high. Stir together the curry paste and coconut milk until well combined.
  4. Add the lime leaves, pineapple, bamboo shoots, bell pepper, and the rest of the coconut milk.
  5. Bring mixture to a boil, stirring occasionally. Let boil for 2 minutes
  6. Add the shrimp, fish sauce, and sugar. Boil for 1 more minute. If using uncooked shrimp then boil until shrimp turn pink.
  7. Serve over steamed rice.




2 thoughts on “Thai Red Curry

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