Red Curry Shrimp

Red Curry Shrimp (Gaeng Ped Goong) simmers plump shrimp and crisp vegetables in a spicy, aromatic red curry-coconut sauce. Bright with kaffir lime leaf and Thai basil, it's punchier and more concentrated in heat than green curry thanks to the dried-chile-based red paste.

By YumYum Editorial · Thai

Prep: 30 min · Cook: 35 min · Total: 65 min · Serves 4

Ingredients

• 1.5 lb large shrimp, peeled and deveined
• 3 tbsp red curry paste
• 2 cans (14 oz each) coconut milk, cream separated
• 1 red bell pepper, sliced
• 1 cup bamboo shoots, sliced
• 2 tbsp fish sauce
• 1 tbsp palm sugar
• 4 kaffir lime leaves, torn
• 1 cup Thai sweet basil leaves
• 2 tbsp vegetable oil
• 2 Thai chiles, sliced, for garnish

Instructions

1. Heat oil in a wok or pot and add the thick coconut cream skimmed from the cans.
2. Fry red curry paste in the cream over medium heat until fragrant and oil separates, about 3-4 minutes.
3. Pour in the remaining coconut milk and bring to a simmer.
4. Add bell pepper, bamboo shoots, and kaffir lime leaves, simmering 5 minutes.
5. Stir in fish sauce and palm sugar, tasting and adjusting the balance.
6. Add shrimp and cook just until pink and opaque, about 3-4 minutes — do not overcook.
7. Remove from heat and stir in Thai basil until wilted.
8. Garnish with sliced Thai chiles and serve hot with jasmine rice.