Red Curry Recipe

4.80 from 5 votes

This Thai red curry recipe is so easy to make with red curry paste and coconut milk, served with shrimp and lentils, though you can use your favorite proteins and vegetables. Done in under 30 minutes!

Prep Time10

Cook Time30

Course: Main Course

Cuisine: American, Thai

Keyword: curry, red pepper, shrimp, spicy, thai

Servings:

Calories: 429kcal

Author: Mike Hultquist

Ingredients

1 tablespoon coconut oil or vegetable oil
2 jalapeno peppers chopped. Use Thai peppers or something hotter for more heat.
1 small onion chopped
4 cloves garlic chopped
1 teaspoon fresh chopped ginger chopped
1 tablespoon curry powder
1 teaspoon paprika
2 tablespoons red curry paste or more to desired taste
12 ounces coconut milk 1 can
Salt and pepper to taste
½ cup lentils rinsed
1 pound shrimp peeled and deveined
Juice from fresh limes + lime wedges for serving
Chopped cilantro or parsley for serving
2 cups cooked rice for serving I used coconut-lime rice! Or use noodles.

FOR GARNISH: Chopped red peppers, spicy chili flakes, fresh chopped cilantro

Instructions

Heat a large pan or wok to medium heat and add 1 teaspoon oil.
Add the chopped jalapenos, onion and ginger. Cook them down about 5 minutes, until softened.
Next, add in the garlic and cook another minute, stirring, until the garlic is fragrant.
Add the curry powder and paprika. Give it a stir.
Stir in the red curry paste and cook it for a minute.
Add the coconut milk and stir. Bring to a quick boil and reduce the heat.
Stir in the lentils. Simmer for 15 minutes to soften the lentils.
Add the shrimp and tuck them into the sauce. Simmer another 5 minutes to let the shrimp cook through and for the flavors to develop.
Serve the red curry over prepared white rice or noodles, then squeeze a bit of fresh lime juice over the top. Garnish and enjoy.

Video

Notes

Heat Factor: Mild-Medium. Red curry isn’t meant to be overly hot and spicy, though you can easily spice it up with hotter peppers and a hotter red curry paste.

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