The Seasoned Traveler

Recipes and remedies using herbs, spices, and other natural ingredients from the world's pantry

Thai Red Curry with Shrimp & Sweet Peppers


RedThaiCurrywShrimp&PeppersIn 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

Serves 4

  • 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


  1. 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.
  2. Meanwhile, cook basmati rice to accompany the curry.
  3. 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.

Author: Laura Haugen

Writer, Traveler, Foodie

28 thoughts on “Thai Red Curry with Shrimp & Sweet Peppers

  1. This is wonderful, it combines bright and zingy with warm and comforting. I cannot wait for Spring!!

  2. 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.

  3. 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!

  4. This curry looks great! I am so in love with thai food nowadays. Love the flavors.

  5. Aromatic and delectable fusion of ingredients. Lovely presentation with rice. πŸ˜›

  6. Love Thai red curry! Love Thai food, period! This looks great, Laura. XOXO

  7. 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.

    • 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!

  8. 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!

  9. This looks like a gorgeous curry!

  10. 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 πŸ™‚

  11. 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!

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