Wok This Way: Tasty Thai Shrimp Curry

The Spruce
Prep: 0 mins
Cook: 10 mins
Total: 10 mins
Servings: 4 servings
Nutrition Facts (per serving)
471 Calories
24g Fat
47g Carbs
21g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 471
% Daily Value*
Total Fat 24g 31%
Saturated Fat 19g 93%
Cholesterol 113mg 38%
Sodium 413mg 18%
Total Carbohydrate 47g 17%
Dietary Fiber 7g 26%
Protein 21g
Calcium 136mg 10%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Bring warm Thai flavor to the table with this easy curry. Red curry paste forms the chile-forward backbone of this dish, cooked with coconut milk to give the sauce its yellowish hue. Carrots, bell pepper, mushrooms and basil add color and nutrition, while shrimp rounds things out with a crisp protein boost. Enjoy it over rice—and don’t be afraid to throw some sauce on top. 


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  • For the Curry
  • 1 tsp. Vegetable oil
  • 2 tbsp. curry paste (red)
  • 12 ounces coconut milk
  • 1 bell pepper (red, seeded and cut into strips)
  • 6 ounces fresh mushrooms (fresh, sliced)
  • 1/2 pound shrimp (uncooked, peeled)
  • Optional: 8 fresh basil leaves (fresh) 
  • For the Rice
  • 1 1/2 cups rice (white: basmati, jasmine or sushi)
  • 2 1/4 cups water

Steps to Make It

  1. Heat a skillet over medium high heat.

  2. Once hot, add in the cooking oil and red curry paste. Whisk for about 30 seconds.

  3. Pour in the coconut milk and continue whisking. Add in the mushrooms and the red peppers and continue cooking for 3 minutes.

  4. Add the shrimp to the curry and cook for another 2 minutes. Stir in the basil and serve over cooked rice.