Thai Red Curry Shrimp Recipe

Prepare shrimp

Pat shrimp dry with paper towels. In a medium bowl combine 1 tbsp soy or fish sauce, 1 tbsp lime juice, 1 tsp cornstarch and 1 tsp neutral oil. Add shrimp and toss to coat. Let marinate 10–15 minutes while prepping other components.

Wash and pat dry the basil leaves, remove tough stems. Slice red chile thinly if using. Mince and separate garlic amounts for sauce and searing.

Slice eggplant lengthwise into 1/2-inch slices. Brush both sides with 1 tbsp oil and season with 1 tsp kosher salt and 1/4 tsp pepper.

Preheat a grill or grill pan over medium-high heat. When hot, grill eggplant slices 3–4 minutes per side until tender and charred. Transfer to a tray and keep warm. Alternatively, roast at 425°F (220°C) for 18–22 minutes, flipping once.

Heat 1 tsp oil in a medium saucepan over medium heat. Add the finely chopped shallot and sauté 2–3 minutes until translucent.

Add 2 tbsp Thai red curry paste and cook 1–2 minutes, stirring, to bloom the spices and remove raw paste flavor.

Stir in minced garlic (3 cloves) and grated ginger (1 tsp) and cook 30 seconds until fragrant.

Pour in 14 oz coconut milk and 1/4 cup water or broth, whisk to combine. Bring to a gentle simmer.

Season with 1 tbsp fish sauce and 1 tsp brown or palm sugar. Simmer gently 5–7 minutes to meld flavors and slightly thicken. Taste and adjust: add lime juice (1 tbsp) for brightness and more fish sauce for salt if needed.

Heat a large wok or heavy skillet over high heat until very hot. Add 1 tsp neutral oil and swirl to coat.

Add the 3 smashed garlic cloves and sear 20–30 seconds until aromatic; remove and discard if you prefer less garlic pieces, or keep for serving.

Add marinated shrimp in a single layer and sear 45–60 seconds per side (depending on size) until opaque and lightly charred. Do not overcrowd — cook in two batches if needed. Remove shrimp to a plate and keep warm.

Return the pan to medium heat, pour about half (or all, depending on desired sauciness) of the coconut red curry sauce into the wok to warm. Add sliced red chile if using.

Stir in the seared shrimp and torn holy basil leaves. Toss 30–60 seconds until basil is wilted and shrimp are coated and heated through. Drizzle 1/2 tsp sesame oil if using.

Place grilled eggplant slices on plates or a serving platter. Spoon jasmine rice alongside or under the eggplant as desired.

Ladle shrimp and red curry sauce over the grilled eggplant. Garnish with remaining fresh basil leaves, toasted sesame seeds and lime wedges on the side.

Serve immediately so eggplant remains warm and basil fragrant.