Authentic Thai Recipe for Shrimp in Coconut and Red Curry Sauce
Shrimp in Coconut and Red Curry Sauce
ฉู่ฉี่กุ้ง ( Choo Chee Goong )
Added on May 2, 2015
Rated 4.5 Stars from 3334 reader reviews
Yield: 2 - 4 servings
Prep time: 10 minutes
Cooking time: 10 minutes
Ready in: 20 minutes
The sauce for this delicious shrimp main dish is made by cooking our homemade basic red curry together with heavy coconut cream, giving it a rich and thick texture and the flavors of lemongrass, galangal, coriander root, and kaffir lime. Unlike the red curry paste (prik kaeng ped) used in our hot chili stir-fries, basic red curry doesn't have peppercorns, cumin, nor coriander seed. You can make your own with our recipe. It's the best way to get the right flavor, as packaged basic red curry can be harder to find.
What's in our Shrimp in Coconut and Red Curry Sauce.
- 500 grams Shrimp (Prawn)
(heads removed, peeled and cleaned well.)
- 125 ml Coconut Milk
- 2 Tablespoons Basic Red Curry Paste
- 250 ml Coconut Milk
(thin coconut milk)
- 1 Tablespoon Coconut Sugar
- 1 teaspoon Fish Sauce
- 2 sprigs Thai Sweet Basil
- 2 Thai Long Chilies
(or other mild red chili)
- 2 Kaffir Lime leaves
How we make our Shrimp in Coconut and Red Curry Sauce.
1) Fry the coconut cream and basic red curry paste together until most of the liquid cooks away and the mixture is thick and oily.
2) Add the coconut milk and coconut sugar. Cook on high heat until thickened, then season to taste with fish sauce.
3) Add the shrimp and stir in. Fry in the coconut curry sauce until they turn pink and curl up.
4) Turn off the heat and stir in the red chilies. Serve topped with kaffir lime leaf slivers and fresh basil.
Jump to the detailed step-by-step method.
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How to Make Choo Chee Goong
Detailed Step-by-step Method:Print these instructions >
Allow your package of coconut milk to settle for at least one day, then open the top carefully without shaking the milk. Skim off 1/2 cup of the cream that will be floating on top. Also measure 1 cup of the thin milk from the bottom. Slice the red chilies on a diagonal. Fold the kaffir lime leaves in half and cut them into thin slivers.
Add the thick coconut cream to a warm wok or frying pan. After it starts to bubble, stir in the red curry paste.
Mix the red curry in well and fry in the coconut cream for about 5 minutes or until the mixture is dry and very oily.
Add the thin coconut milk and stir together. Return to a boil.
Add the sugar and cook until it all melts. Continue cooking for a couple of minutes, letting the sauce thicken. Now taste the sauce and see if it needs salt. Only if you think it needs salt, add a little fish sauce at a time until you are happy with the flavor.
Add the shrimp and stir in. It takes about 1 minute for them to cook. They are done when they turn pink and the tails curl up.
Turn off the heat and add the red chilies. Stir in well and serve.
Sprinkle the kaffir lime leaf slivers over the top.
Garnish with fresh basil tops.
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