Thai Red Curry Shrimp

I’ve made this a few times this summer. The shrimp cook up deliciously, and the whole meal is pretty fast and filling. Its pretty spicy, so you might want to use less curry paste if you don’t like your food very hot.

2 T oil
2.5 t. minced garlic
1 t. minced ginger
2 T red curry paste
1/2 onion, chopped
1 can light coconut milk
2 t. sugar
2 T. fish sauce
1 can bamboo shoots
7 oz baby spinach
1 lb. medium shrimp, peeled and tails removed

1. Heat oil in a large pot. Add garlic, onion, ginger, curry paste. Cook about one minute. Add coconut milk, sugar and fish sauce. whisk until smooth. Simmer for 5 minutes.

2. Slowly stir in bamboo shoots and spinach. Stir until all of the spinch has wilted into the sauce. Add shrimp. Cook about 7 minutes, until shrimp is cooked through.

Serve with rice. 4 servings.


  1. Dude, do you recommend a specific brand of red curry paste? I’d love to whip some up on my own, but with the exhaustive list of ingredients, it’s just not very economical. I HEART red curry.

  2. I can’t remember what I use, and of course I’m out. It might be thai kitchen, but I really have no clue. I’ll try to remember to look next time I go to the store though.

    Take a look around the section of the store where they sell soy sauce and stir fry sauce and whatnot. There will probably be a few options. Mine comes in a little glass bottle and has enough paste to make this recipe about 3 times. I think its like $3.99

  3. I bought a bottle once, and it tasted like burnt ass. Shame that I can’t remember what brand it was…

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