Spicy Shrimp Curry

Meet my forever favorite order at any Thai restaurant — Spicy Shrimp Curry. It’s cozy, spicy, and packed with flavor in the best way. And if you’ve ever felt a little intimidated to make Thai food at home, friend, you are not alone.

Finding really great Thai or Asian food in Mississippi can be a challenge. Growing up in West Texas, I was lucky to have a couple of spots that did it right every single time. This spicy shrimp curry is inspired by my go-to order from back home. I’ve always believed the best dishes are the simplest ones — just a handful of ingredients with the flavors turned all the way up. And that’s exactly what this recipe delivers.

Up until the past year or two, I had never attempted to make Thai food at home either. I wish I had been brave enough to try it sooner. Now, this recipe is on constant repeat in our household, and it's so easy. The most intimidating thing about Thai recipes is the foreign ingredients. I promise that once you muster up the courage to make this, you will be hooked.

These four little staples are what bring all that creamy, spicy, flavor-packed goodness to life — no specialty market required.

• Coconut milk

• Red curry paste

• Ginger paste

• Bamboo shoots

I always assumed that making my own red curry dish at home would be super 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.

Print

With ImageWithout Image

Spicy Shrimp Curry

Yield: 4

Author: Hayden Jordan

Prep time: 15 MinCook time: 25 MinTotal time: 40 Min

Ingredients

• 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

Instructions

1. In a deep saute pan, melt the butter over medium-high heat. Once melted, add the drained bamboo shoots. Stir constantly and 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, and add the cream cheese. Whisk to combine.
2. Next, add 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.

Notes

Store in an air-tight container in the refrigerator for up to 1-2 days.

Similar Recipes

Curry Chicken Salad

Did you make this recipe?

Tag @petitesouthernkitchen on instagram and hashtag it #petitesouthernkitchen