Thai Shrimp Curry

READY IN: 27mins
Recipe by Galley Wench

This is one of Emeril's recipes however, I've cut a corner or two by using purchased red curry, which you should add according to taste. NOTE: Here's RZ suggested substiution for Fish Sauce: 1 tbsp Worcestershire sauce = 1 tbsp fish sauce; 1 tbsp soy sauce = 1 tbsp fish sauce

Top Review by kateandtodd

Really good - better than most thai restaurants. I used 3 tbs curry paste, 1 and a half can coconut milk and added lemongrass and 3 tsp peanut butter. So delicious - thank you!

Ingredients Nutrition


  1. In a large wok or saute pan, heat the oil over medium-high heat.
  2. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes.
  3. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.
  4. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil.
  5. Simmer until thickened slightly, about 2 minutes.
  6. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
  7. Remove from the heat and stir in the basil and cilantro.
  8. Serve over jasmine rice, garnished with cilantro sprigs.

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