This authentic Thai red curry recipe with shrimp is rich, creamy, and full of bold flavor. It comes together easily in one pot, takes less than 30 minutes, and works with any protein or vegetables you have on hand!
Tip: This recipe works great with my homemade red curry paste, but store-bought can also be used! You can also use my paste to make gaeng daeng, eggplant curry, or Thai curry fish.
I cooked this red Thai curry every day for years at my own Thai restaurant. The recipe comes from my mom, who spent over 20 years cooking Thai food professionally!
The basics of this traditional curry
Thai red curry is a coconut milk-based curry made with red curry paste, protein, and vegetables. Its flavor is spicy, slightly sweet, and creamy, and it can be a healthy dish when enjoyed in moderation.
It’s naturally dairy-free and can be gluten-free or vegetarian with a few simple swaps.
You can use a wide range of vegetables in this curry. In Thailand, common choices include Thai eggplants, yard long beans, and bamboo shoots. In the West, carrots, pumpkin, and bell peppers are easy and delicious options.
The base of coconut milk and curry paste always stays the same, and from there, you can build this gaeng ped recipe with your favorite protein such as chicken, pork, tofu, or prawn and any vegetables you have on hand!
Ingredient notes and substitutes
You’ll find detailed step-by-step photos and helpful tips just below. If you’re in a hurry, feel free to skip ahead to the recipe card at the bottom.
- Thai red curry paste (2 tbsp) – I recommend making your own, but if you’re short on time, feel free to use a good-quality store-bought option like Mae Ploy or Maesri.
- Shrimps (10) – Black tiger shrimp are ideal for their size and texture, but you can also use chicken, pork, beef, or tofu.
- Thai eggplants (2 cups)
- Yard long beans (4 pcs)
- Coconut milk (2 cups) – Always use full-fat coconut milk for rich flavor. I used Aroy-D for this recipe.
- Fish sauce (1 tbsp) – Adds a salty and umami flavor. My favorite brand is Megachef.
- Palm sugar (1 1/2 tbsp) – More authentic and balanced than brown or white sugar. Get it on Amazon.
- Kaffir lime leaves (2) – Look for them in the freezer section of Asian grocery stores
- Fresh red chilies (2) – Add to taste based on spice preference.
Homemade red curry paste (optional)
- Dry red spur chilies (0.3 oz)
- Kaffir lime skin (0.1 oz)
- Shrimp paste (0.3 oz)
- Lemongrass (1 oz)
- Dry chilies (0.1 oz)
- Turmeric (0.1 oz)
- Galangal (0.5 oz)
- Shallots (1 oz)
- Garlic (1 oz)
- Salt (0.1 oz)
How to make Thai red curry
Step 1 (optional, for homemade curry paste): Pound red spur chilies, lemongrass, galangal, and salt using a mortar and pestle until broken down. Add kaffir lime zest, turmeric, shrimp paste, garlic, and shallots, then continue pounding into a smooth paste.
Step 2: Heat one-third of the coconut milk in a pot or wok over medium heat. Cook until it thickens, and the coconut oil starts to separate. You’ll see a shiny layer and small oil bubbles forming on the surface when ready.
Step 3: Stir in the red curry paste and cook for 20 to 30 seconds, mixing until fully combined and fragrant.
Step 5: Pour in the remaining coconut milk, then add fish sauce and palm sugar. Give the red curry sauce a good stir, then add your veggies and simmer for about 1 minute, or until slightly softened. If using meat or tofu, add it now and simmer until cooked.
Step 6: Add the shrimp, kaffir lime leaves, and chilies. Boil gently for 1 to 2 minutes, just until the shrimp turn pink and are cooked through. The vegetables should now be soft, but not mushy.
Serve hot with jasmine rice and optionally a sprinkle of Thai basil leaves. Enjoy!
Helpful tips and notes
- For kids: Omit the chilies and add red bell pepper for color.
- Dietary note: This recipe is gluten-free. Just avoid soy sauce and check labels on store-bought ingredients.
- Storing: Let leftover red shrimp curry cool completely, then store in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat gently on the stove over medium heat. Avoid overcooking the shrimp.
- Freezing: Freeze in a sealed container, then thaw overnight in the fridge. Great for meal prep!
More Thai curries you’ll love!
That’s all you need to know to make this authentic Thai red curry shrimp recipe from scratch! If you tried this, please leave a star rating and/or a comment below! Follow me on Facebook, Instagram, and Pinterest.
Authentic Thai Red Curry Recipe (Gaeng Ped)
Ingredients
Curry ingredients
- 10 large shrimp, deveined
- 2 tbsp red curry paste
- 2 cups coconut milk, full fat
- 1 tbsp fish sauce
- 1 1/2 tbsp palm sugar
- 2 cups Thai eggplants, halved or quartered
- 4 yardlong beans, cut into 1-inch sized pieces
- 2 kaffir lime leaves, finely shredded
- 2 fresh red chilies, diagonally sliced
Curry paste ingredients (optional)
- 0.3 ounces dry red spur chilies, chopped
- 0.1 ounces dry chilies, chopped
- 0.5 ounces galangal, chopped
- 1 ounces garlic, chopped
- 1 ounces shallots, chopped
- 0.1 ounces kaffir lime skin, chopped
- 0.1 ounces turmeric, chopped
- 1 ounces lemongrass, chopped
- 0.3 ounces shrimp paste
- 0.1 ounces salt
Instructions
For homemade curry paste (optional)
- Pound chilies, lemongrass, galangal, and salt in a mortar. Add kaffir lime zest, turmeric, shrimp paste, garlic, and shallots. Pound into a fine paste.
For the curry
- Heat one-third of the coconut milk in a pot over medium heat. Cook until it thickens and the oil begins to separate on the surface.
- Add red curry paste and stir until fragrant, about 30 seconds.
- Pour in the remaining coconut milk and add fish sauce and palm sugar. Add vegetables and simmer for 1 minute, or until slightly softened. Add meat or tofu now if not using shrimp.
- Add the shrimp, kaffir lime leaves, and chilies. Boil gently for 1 to 2 minutes, until the shrimp are just cooked through. Serve hot with jasmine rice. Enjoy!
Notes
- Use the nutrition card in this recipe as a guideline.
- This recipe is gluten-free.
- You can swap the shrimp for meat or tofu.
- Feel free to add your favorite vegetables.
In love with this recipe!!!
Best Thai Food Recipe
This recipe is simply amazing. I made a vegan version with crispy tofu and non vegan version with shrimp, and both were great! It was a hit with my entire family + friends!! I am so exited to try more of Praew’s recipes. ❤️
Thank you so much, Meredith! I’m happy you liked my Thai red curry recipe!
Made this beautiful Red Curry Paste today and used it for a vegan dish. Have to say, it was really delicious. Thank you for sharing!
Thank you!
Made this beautiful Red Curry Paste today, but without the shrimp paste and used it for a vegan dish Thai Curry. Have to say, it was really delicious. Thank you for sharing!
Thank you!