In the time between winter and spring, I crave warm & hearty food one moment, and bright & zesty flavors the next moment. This Thai-style red curry satisfies both those cravings, with enough heft to be filling and enough heat to chase away the evening chill, yet with vibrant lime, ginger and cilantro to keep the flavors fresh. This can easily be adapted for chicken, scallops, or a vegetarian version; here I use shrimp and sweet red bell peppers.
Thai Red Curry with Shrimp & Sweet Peppers
- 1 Tbs. canola oil
- 1/2 large onion, diced
- 2 garlic cloves, minced
- 50 g./1.75 oz. Thai red curry paste
- 1 Tbs. grated fresh ginger
- 1 stalk lemongrass, halved lengthwise and pounded gently to release the oils
- 1 can whole tomatoes (400 g./13.5 oz.)
- 1 can coconut milk (400 ml./13.5 fl. oz.)
- 1 1/2 tsp. salt
- 250 g./9 oz. frozen shrimp, thawed, shelled & deveined
- 1 sweet red bell pepper, cut into thin strips
- juice of one lime, plus more lime wedges for garnish
- fresh cilantro leaves
- In a large, wide saucepan, heat the canola oil over medium heat and add the onions; cook until softened and starting to turn translucent. Add the minced garlic and cook another 1 minute. Add the red curry paste, the fresh ginger, and the pounded lemongrass stalk (in two pieces) and stir well as it cooks, another 2 minutes or until fragrant. Add the tomatoes and coconut milk and 1 tsp. of the salt and stir well, breaking up the tomatoes into pieces as they cook. Let simmer for 20 minutes uncovered, stirring occasionally.
- Meanwhile, cook basmati rice to accompany the curry.
- Rinse the shrimp well and add to the curry with the sweet red bell pepper, cover and cook for 3-4 minutes, or until shrimp turns opaque and is cooked through. Taste the curry and add more salt if desired, plus juice of one-half lime (or more to taste). Serve over basmati rice with plenty of fresh cilantro and fresh lime wedges.
February 26, 2014 at 8:54 pm
This is wonderful, it combines bright and zingy with warm and comforting. I cannot wait for Spring!!
February 26, 2014 at 9:01 pm
I’m with you, Suzanne! Thanks, let’s hope spring is here soon 🙂
February 26, 2014 at 8:58 pm
Oh I feel you re: craving warm and spicy. This looks so delicious. I really love these flavor combinations. Well done. I like your new format too.
February 26, 2014 at 9:03 pm
Thanks so much – you’re the first to comment on the new format. I welcome your feedback! I love all Thai curries, and this red curry combines so many of those flavors I love.
February 26, 2014 at 9:06 pm
Very professional. I’m hoping to do the same on my own blog. That pic on the top is great.
February 28, 2014 at 1:56 pm
Thanks, Amanda. I love the look of your blog as it is, but I look forward to seeing what you do!
February 26, 2014 at 10:49 pm
This curry looks so delicious! I love lemongrass. just made some lemon grass and chicken soup last week – your suggestion of pounding the lemongrass stalks to release the oils makes sense. i will do that next time!
February 28, 2014 at 1:58 pm
Thanks! Yes, I love lemongrass too. The tricky part with pounding it is not to bash it to shreds, like I’ve done sometimes, and then it’s difficult to find the little threads to pick out after cooking! But a little light pounding can make the oils/flavors come out, I think.
February 28, 2014 at 3:35 pm
thanks for that idea. Very helpful.!
February 26, 2014 at 10:55 pm
This curry looks great! I am so in love with thai food nowadays. Love the flavors.
February 26, 2014 at 10:56 pm
N btw luving the new look of your blog. 🙂
February 28, 2014 at 1:59 pm
Thanks! Thai food is one of my favorites too. Glad you like the new look, it’s a work in progress!
February 27, 2014 at 12:36 am
Aromatic and delectable fusion of ingredients. Lovely presentation with rice. 😛
February 27, 2014 at 2:52 am
Wait til you see what I have in store for you, Fae! Hope it turns out good!
February 28, 2014 at 2:00 pm
Angie, you never disappoint – I’m looking forward to mingling in muumuus.
February 28, 2014 at 10:25 pm
LOL…muumuus never look so good as they are on Fiesta Friday partiers! 🙂
February 28, 2014 at 2:03 pm
Thanks, Fae! Thais know how to get that aromatic and delectable fusion, and I just love it!
February 27, 2014 at 2:05 am
What a great dish!
February 27, 2014 at 2:53 am
Love Thai red curry! Love Thai food, period! This looks great, Laura. XOXO
March 1, 2014 at 5:19 pm
Angie, we have a lot of favorite foods in common, I think. I love colorful and aromatic Thai food! Thanks and hope you’re having a great weekend. xoxo
February 27, 2014 at 3:49 am
Hi Laura, I love the combination of flavors and your presentation of colors is lovely. I haven’t visited your sit in a while (sorry) so I just noticed the new appearance/format of your blog. Well done. It looks inviting.
March 1, 2014 at 5:16 pm
Thanks, glad to see you here, and that you like the new format! I don’t get to make (or eat) curries enough, since no one else in the family likes it, so I really enjoy when I do have the opportunity!
February 27, 2014 at 6:33 am
I’ve looked at this soups with at lot admiration… I’m not so used to cook asiatic food and you don’t know how much I’d love to do it!
March 1, 2014 at 5:17 pm
This one here is so easy since I used the Thai red curry paste as the base – I’m sure you can experiment and see how it goes! And thanks for the comment 🙂
February 27, 2014 at 11:19 am
This looks like a gorgeous curry!
March 1, 2014 at 5:17 pm
March 4, 2014 at 1:34 am
I love Thai curry! I usually gravitate towards the green curry (creature of habit), but I’ll have to try this one. Thanks for sharing 🙂
February 2, 2015 at 9:33 am
Ha! I knew I could count on you for a great thai red curry recipe! Even though I will have chicken with it this time around! Mwah! Ciao from Milano!