Shrimp Coconut Red Curry

Fiery and flavorful, this shrimp coconut red curry is a special treat for your family just waiting in the freezer for a busy day. Our family loves the decadence of shrimp, but with the cost so prohibitive these days, it’s not something we enjoy as often as we would like. Making up a few bags of this more cost-effective meal is a fun way to treat the fam without breaking the bank.

I love serving our family food from around the world. It piques our interest, keeps things fresh and exciting, and also helps expand our tastes. I’m also a busy mama without the time or energy to slave over pots of food in an elusive quest for perfection. Freezer meals are my friend! I love the recipes in our Around the World Freezer Meal Stack if you are looking for more variety on your table.

Shrimp Coconut Red Curry Recipe

Ingredients

• 1/4 cup onions, minced
• 4 cloves garlic, minced
• 2 tsp. ginger, minced
• 3 oz. red curry paste
• 3 cups chicken broth
• 1 Tbsp. sugar or chopped palm sugar
• 1 1/2 cups light coconut milk
• 8 keffir lime leaves or lime zest
• 1/2 tsp. lime juice
• 3 Tbsp. fish sauce
• salt to taste
• 2 lbs. shrimp, peeled and deveined

How to Make Shrimp Coconut Red Curry

Assembly Instructions

1. Place shrimp in medium freezer bag.
2. Place other ingredients in a large resealable bag.
3. Remove excess air, seal, staple bags together above the seal.
4. Freeze.

Cooking Instructions

1. Simmer large bag contents on the stovetop in a skillet.
2. Once onions have softened, add the shrimp.
3. Cook for 5-7 minutes until shrimp are pink and curled.
4. Serve on rice.

What is Red Curry?

This bold and flavorful spice blend can be custom made by the cook or purchased at the supermarket or specialty stores. The heat level and flavors can vary depending on the cook. Red curry is considered the spiciest of the curries, and typically contains red chilies, white pepper, cumin, coriander, garlic, and galangal. It may also include lemongrass, coriander root, salt, shallots, kaffir lime peel, and shrimp paste. 

Is Shrimp Coconut Red Curry Spicy?

Red curry paste is usually the spiciest of the curries, so this dish does have the potential to be spicy for you. However, the coconut milk and sugar help to balance it out.

What is chopped palm sugar?

A natural sugar made from boiled sap from palm trees, chopped palm sugar is often used in Thai cuisine and has a unique flavor. I usually have to go to a specialty Asian grocery store to get it. If you can find it, I highly recommend using it!

Ideas for Shrimp Coconut Red Curry

If you can’t splurge on shrimp, make this dish with cooked, cubed chicken, which you can put right in the bag.

Make sure you buy peeled and deveined shrimp for this recipe. You can buy it in large bags in the freezer section of Costco, and then separate it out into quart size freezer bags for this and other recipes using shrimp like our Garlic Butter Shrimp Freezer Meal.

Did you know that Worcestershire sauce is really just a version of fish sauce with a different name to make it more appealing? If you can’t find plain fish sauce, just reach for the Worcestershire.

You can used jarred minced garlic and ginger, or mince your own fresh. Use dried garlic and ginger as a last resort because it does dull the flavor.

Garnish with a bit of toasted coconut flakes.

If its just not hot enough (maybe the curry your purchased doesn’t have enough heat for your liking) you can add red pepper flakes or dried hot chilies. You might even like this Thai Hot Sauce.

For a variation, you can use green curry for this dish.

The acidity of the lime juice, leaves and zest really brighten up this dish and balance out the heat beautifully. This is one case where I do not recommend using lemon juice, as it is just not the same in Thai cooking.

How do I store Shrimp Coconut Red Curry

Keep leftovers in the refrigerator for one or two days. Reheat in a skillet on the stovetop. A microwave is tricky for reheating shrimp and will make the shrimp rubbery very quickly.

What to Serve with Red Curry Coconut Shrimp

This dish is perfect served over rice, quinoa, angel hair pasta, cauliflower rice, a bed of greens, or any combination of these. I like to buy the bags of frozen rice for emergencies and ease. They go on sale regularly! It can even be served over lentils as well. Sauteed or roasted broccolli or asparagus would work nicely with the shrimp. A bright salad with viniagrette pairs nicely with this dish. Fruit salad is a great pairing in summer. Sliced home-grown or farmstand tomatoes also work well. The contrast is lovely.

Did you know that our Freezer Meals 101 Club has more recipes, more notes on recipes, and even a space where you can add your own notes? Not to mention the printable shopping lists, prep lists, and labels to go along with your custom meal plans!

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Shrimp Coconut Red Curry

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Servings: 4

Calories: 354 kcal

Ingredients

• 1/4 cup onions, minced
• 4 cloves garlic, minced
• 2 tsp ginger, minced
• 3 oz red curry paste
• 3 cups chicken broth
• 1 tbsp sugar, or chopped palm sugar
• 1 1/2 cups light coconut milk
• 8 keffir lime leaves or lime zest
• 1/2 tsp lime juice
• 3 tbsp fish sauce
• salt to taste
• 2 lbs shrimp, peeled and deveined

Instructions

Assembly Instructions

1. Place shrimp in medium freezer bag.

2. Place other ingredients in a large resealable bag.

3. Remove excess air, seal, staple the bags together above the seal.

4. Freeze.

Cooking Instructions

1. Simmer large bag contents on the stovetop in a skillet.

2. Once the onions have softened, add the shrimp.

3. Cook for 5-7 minutes until shrimp are pink and curled.

4. Serve on rice.