Red Curry Shrimp Recipe

Prep aromatics

Peel and finely grate the galangal or ginger. Mince the garlic and finely chop the shallot. Zest one lime. Have the red curry paste measured and ready.

Heat a large wide skillet or wok over medium heat and add 1 tablespoon oil. When hot, add the chopped shallot and sauté until translucent, about 1–2 minutes.

Add the minced garlic and grated galangal/ginger; cook, stirring, until fragrant, about 30 seconds. Stir in the 3 tablespoons red curry paste and cook 1 minute, stirring continuously so the paste blooms and becomes aromatic.

Pour in 400 ml coconut milk and 120 ml stock (or water). Stir to combine and scrape up any browned bits. Bring the mixture to a gentle simmer over medium heat.

Add 1.5 tablespoons fish sauce and 1 teaspoon brown sugar. Stir and taste; adjust seasoning—it should be a balance of salty, sweet and slightly spicy. Add the 1 teaspoon lime zest now.

Reduce heat to medium-low and simmer the sauce for 5 minutes so flavors meld and the sauce thickens slightly.

Add the eggplant pieces and simmer for 4 minutes until beginning to soften. Then add the sliced red bell pepper and bamboo shoots (if using) and continue simmering 2–3 minutes until vegetables are tender-crisp.

If you prefer softer eggplant, simmer an extra 2–3 minutes. Taste the sauce and adjust salt/acid (more fish sauce or a squeeze more lime) as needed.

While vegetables cook, pat the shrimp dry and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Increase heat to medium-high. Add the seasoned shrimp in a single layer to the simmering curry. Cook, stirring gently, until the shrimp turn pink and curl and are just cooked through, about 2–3 minutes depending on size. Do not overcook.

Once shrimp are cooked, remove the pan from heat. Stir in 1 tablespoon lime juice, 1/2 cup basil leaves and 1/4 cup chopped cilantro. Add thinly sliced red chili if using for extra heat. Taste and adjust seasoning.

Divide cooked jasmine rice among plates or bowls. Spoon the red curry shrimp and vegetables with plenty of sauce over the rice.

Garnish with remaining basil and cilantro leaves, and serve with lime wedges on the side for extra brightness.