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Easy Thai Red Curry

Easy Red Thai Curry
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 people
Author Amy Lee Scott


  • 1 tablespoon vegetable oil
  • 2 tablespoons Thai red curry paste
  • 1 can light coconut milk
  • ½ cup chicken broth
  • 1 tablespoon fish sauce
  • 2 tablespoons brown sugar
  • 2 cups asparagus, cut in 1-inch pieces
  • 1 red bell pepper, sliced
  • 8 oz. large shelless shrimp, thawed
  • 1 cup frozen peas
  • ¼ cup fresh cilantro, chopped
  • fresh basil for garnish
  • lime slices for garnish


  • In a large nonstick skillet heat oil over medium heat. Add curry paste and fry for about 30 seconds, until curry smells fragrant. Add coconut milk, broth, fish sauce, and brown sugar. Bring to a simmer and add asparagus and red pepper. Cook for 10 minutes, until veggies are tender.
  • Add shrimp and cook for a minute more. Add frozen peas then stir in fresh cilantro and basil. Cook for one more minute, until peas are heated through. Serve with steamed white rice and lime slices.


If you, like Warren, live in a sad, anti-shrimp world, just add your favorite protein. I highly recommend pan fried extra-firm tofu but you can't go wrong with a chicken breast sliced into 1-inch chunks. Or, if you're vegetarian, you can just add in more veggies--zucchini and eggplant would be prime in this.