Friday, March 18, 2022

Thai Red Curry Shrimp From Vicki Delany

I recently bought several packages of frozen shrimp on sale and, to be honest, they weren’t very good.  Fortunately, I happened upon this quick and easy recipe that worked very well to give the shrimp some much needed pepping up. 

Thai Red Curry Shrimp

8 oz. Shrimp

2 tsp Sesame Oil

1/2 Red Bell Pepper, thinly sliced and chopped

2 Garlic Cloves, minced

200 ml (1/2 can) Coconut Milk

3 Tbsp. Red Curry Paste

2 tsp. Fish Sauce

1 tsp lime juice

Place a medium non-stick pan over medium-high heat and add 1 tsp. sesame oil. Add shrimp to hot pan and cook 2 minutes, or until browned. Transfer shrimp to a plate.

Return pan to medium-high heat. Add 1 tsp sesame oil, garlic, and red bell pepper and cook 2 minutes. Add coconut milk, red curry paste, and fish sauce 

Stir thoroughly, ensuring curry paste is fully incorporated. Bring to a boil.

Return shrimp to pan along with a pinch of salt and pepper. Reduce to a simmer and cook 5 minutes, or until sauce is slightly thickened

Serve with rice. Add a squirt of lime juice.



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  1. Perfect timing! I have a 2 pound bag of frozen shrimp thawing in my fridge. Thanks.

  2. Necessity is the mother of invention. Have shrimp, will cook.
    Well done.