Spicy Shrimp Curry — just typing those words makes my mouth water y’all! If you’re scared to make Thai food at home, then this recipe is for YOU (spoiler alert I used to be too)!
Quite frankly, there aren’t very many good Thai or Asian food restaurants in Mississippi — which is such a bummer. Growing up in West Texas, we always had a few that were AMAZING! This recipe was inspired by my favorite dish to order back home. I prefer super simple with the flavor turned way up!
Confession time — up until the past year or two I had never attempted to make Thai food at home either. And to be honest, I’m mad at myself for not being brave enough to it try sooner! Now, this recipe is on constant repeat in our household and it’s SUPER easy! The most intimating thing about Thai recipes are the foreign ingredients. I promise once you muster up the courage to make this, you will be hooked!
There are only four ingredients that essentially make this a Thai food recipe. All of which can be found in the “Asian” section of your local grocery store!
- Coconut milk
- Red curry paste
- Ginger paste
- Bamboo shoots
I don’t know why but I always assumed that making my own red curry dish at home would be superrrrr complicated and call for 20+ ingredients. This is so not the case! 🙂
Cannot wait for y’all to try this recipe and to hear what y’all think!
Spicy Shrimp Curry
YIELDS 4 SERVINGS
PREP TIME: 5 MINUTES
COOK TIME: 25 MINUTES
2 tablespoons unsalted butter
1 (8 ounce) can sliced bamboo shoots, drained
2 tablespoons red curry paste
1 teaspoon ginger paste
1 (13 ounce) can unsweetened coconut milk
2 ounces cream cheese, softened
½ teaspoon red chili flakes
¼ teaspoon cayenne
1 teaspoon light brown sugar
½ teaspoon coarse kosher salt
12 ounces small frozen cooked shrimp, thawed peeled, deveined, tail-off
1 tablespoon fresh basil, chopped
4 cups cooked white rice
- In a deep saute pan, melt the butter over medium-high heat. Once melted, add the drained bamboo shoots. Stir constantly and let saute for 3-5 minutes.
- Add the red curry paste and ginger paste. Stir until completely combined.
- Next, add the coconut milk and whisk to combine. Cook for 2-3 minutes whisking constantly.
- Turn the heat down to medium-low, add the cream cheese. Whisk to combine.
- Next whisk in the red chili flakes, cayenne, light brown sugar, and salt. Let simmer for about 5 minutes, stirring occasionally.
- Add the thawed shrimp and cook until completely heated through (about 5-7 minutes).
- Once the shrimp are heated through, top the curry with freshly chopped basil.
- Serve over cooked white rice.
Store in an air-tight container in the refrigerator for up to 1-2 days.
DID YOU MAKE THIS RECIPE?
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