Name: Lung Yai Thai Tapas Red Curry Shrimp Recipe
Cook time: 35 min
Total time: 35 min
Yield: 4 servings
Cuisine: Thai
Ingredients: 3 tbs red curry paste; 1 tsp galangal or ginger, peeled and finely grated; 3 cloves garlic, minced; 1 shallot, finely chopped; 1 tsp lime zest; 1 tbs vegetable oil (or coconut oil); 400 ml coconut milk (full-fat); 120 ml chicken or seafood stock (or water); 1.5 tbs fish sauce; 1 tsp light brown sugar or palm sugar; 1 tbs lime juice; 1 cup red bell pepper, thinly sliced; 1 cup Thai eggplant or small regular eggplant, cut into bite-sized pieces; 0.5 cup bamboo shoots, drained (optional); 0.5 cup fresh basil leaves (Thai basil if available); 0.25 cup fresh cilantro, roughly chopped; 1 red chili, thinly sliced (optional, for heat); 500 g shrimp, peeled and deveined (medium-large, tails optional); 0.5 tsp salt; 0.25 tsp black pepper; 4 cups jasmine rice, cooked; 4 lime wedges

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.

Prep aromatics

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.

red curry paste

galangal or ginger, peeled and finely grated

garlic, minced

shallot, finely chopped

lime zest

vegetable oil (or coconut oil)

coconut milk (full-fat)

chicken or seafood stock (or water)

fish sauce

light brown sugar or palm sugar

lime juice

red bell pepper, thinly sliced

Thai eggplant or small regular eggplant, cut into bite-sized pieces

bamboo shoots, drained (optional)

fresh basil leaves (Thai basil if available)

fresh cilantro, roughly chopped

red chili, thinly sliced (optional, for heat)

shrimp, peeled and deveined (medium-large, tails optional)

salt

black pepper

jasmine rice, cooked

lime wedges

Red Curry Shrimp

Make Red Curry Shrimp Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

Red Curry Shrimp Recipe

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