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Thai Kitchen Recipes

Red Curry Shrimp and Vegetables

  • Cook Time:15 minutes
  • Prep Time:10 minutes
  • Level of Difficulty:medium


1 can (400 mL)) Thai Kitchen® Coconut Milk

2 tablespoons (30 mL) Thai Kitchen® Red Curry Paste

1 tablespoon (15 mL) brown sugar

1 pound (500 g) large shrimp, peeled and deveined

1 cup (250 mL) assorted vegetables, such as snap peas, bamboo shoots and sliced red bell pepper

1/4 cup (50 mL)  fresh Thai basil (optional)

2 tablespoons (30 mL) Thai Kitchen® Premium Fish Sauce

Cooked Thai Kitchen® Jasmine Rice (optional)

Fresh red chiles, thinly sliced (optional)


BRING coconut milk to simmer in large skillet on medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.

STIR in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce.

SERVE with cooked Jasmine Rice, if desired. Garnish with additional basil and red chile slices, if desired.


Thai Kitchen Tip: Thai basil has dark green leaves with purple stems and has a licorice flavor. It can be found in most Asian groceries. If unavailable, substitute Italian basil.

Green Curry Shrimp and Vegetables: Prepare as directed, using 1 tablespoon Thai Kitchen® Green Curry Paste in place of the Red Curry Paste. For added heat, use 2 tablespoons (30 mL) Green Curry Paste.

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