Easy Thai Red Curry Shrimp & Veggies

Who needs takeout Thai food when you can make it right at home! And in just 30 minutes! Whatttt??? Seriously, it’s so easy to make.

I know that making something like this can sound intimidating. It’s even intimidating to me sometimes, so I find myself shying away from recipes like this on weeknights when I’m in a hurry. I just always forget how easily and quickly they can come together!

So, don’t be intimidated. It’s really super simple and you don’t need to be a whiz in the kitchen to throw this recipe together.

I’ve taken traditional Thai red curry shrimp and made it even healthier by keeping the ingredients really clean and using cauliflower rice instead of traditional white rice. And you know what? That makes this recipe even easier to make! Cauliflower rice cooks up in just 3 minutes flat, while white rice can take almost 30 minutes to make. Plus it adds even more flavor and nutrients to this yummy dish.

This recipe is Whole30 approved, paleo, gluten free, dairy free, low carb, and keto! All the things! Well, except vegan. This recipe is not vegan 🙂.

Please take a look at the recipe notes for my tips on what red curry paste brand to use and how to control the spice level of your dish! Enjoy!

Join My Community!

Want to get my new recipes delivered straight to your inbox?
Sign up for my weekly newsletter and never miss a new recipe!

Subscribe

Easy Thai Red Curry Shrimp & Veggies

• Gluten-Free
• Dairy-Free
• Paleo
• Low Carb
• Keto
• Whole30
• Pescatarian

No ratings yet

Print

Just like takeout but made right in your own kitchen with minimal effort and in just 30 minutes! This easy dinner is perfect for a quick weeknight meal, but also special enough for a weekend date night! You're going to love how flavorful it is! Plus, it's Whole30 approved, paleo, gluten free, dairy free, low carb, and keto! 

Prep Time: 12 minutes mins

Cook Time: 18 minutes mins

Total Time: 30 minutes mins

Servings: 4 servings

Ingredients 

• 1.5 lb 680g raw wild-caught shrimp, peeled
• 1 large head cauliflower riced (870g riced)
• 2 Tbsp 28g coconut oil
• 2 shallots sliced
• 4 large cloves garlic minced or pressed
• 2 stalks lemongrass peeled & thinly sliced
• 2 red bell peppers* sliced
• 6 green onions sliced (save some of the green slices for garnish)
• 2 Tbsp freshly grated or finely minced ginger
• 2 Tbsp red curry paste**
• 1 can 13.66 fl oz/403mL full fat coconut milk
• 1/2 cup low sodium organic chicken stock
• 1 tsp fish sauce
• 2 cups 250g snap peas
• 8 Thai eggplants 135g, quartered***
• 2 small limes zested & juiced
• 1 small bunch cilantro leaves chopped & stems minced (save some of the leaves for garnish)

Instructions

• Prep shrimp. Remove shrimp from refrigerator and pat dry. Set aside.
• Sauté cauliflower rice. Heat 1 Tbsp coconut oil in a large skillet over medium heat. Sauté cauliflower rice until soft, but not soggy (about 3 minutes over medium-high heat). Keep warm.
• Sauté veggies. In a large pot, heat remaining 1 Tbsp coconut oil over medium heat. Add shallot, garlic, lemongrass, red bell pepper, and green onion (reserve some green onion for garnish). Cook for 6 minutes or until the vegetables are soft, but not browned. Stir occasionally.
• Add ginger and curry paste. Cook for 1 minute, stirring occasionally.
• Add liquids and eggplant. Add coconut milk, chicken stock, fish sauce, and Thai eggplant. Bring to a simmer and stir occasionally, scraping the bottom and sides. Simmer for 4 minutes.
• Add shrimp and snap peas. Simmer for 5 minutes or until shrimp are opaque and pink.
• Turn off heat and add the lime juice and cilantro (reserve some cilantro for garnish).
• Season to taste. Taste and add more curry paste and/or sea salt, if desired.
• Plate and garnish. Serve over cauliflower rice and garnish with the extra cilantro, green onions, and lime zest.

Did you love the recipe? I would love it if you left me a 5-star review below!

Notes

*Feel free to use any variety of red or green pepper here. If you want to keep it mild, make sure to use a mild pepper. But if you like it hot, you can always choose hotter peppers. There are many varieties of Thai peppers, so feel free to experiment! I do recommend using at least one variety of pepper with a red color for aesthetic purposes. 

**I like to use Koh Thai Red Curry Paste in my recipes. Every brand of red curry paste has a different flavor intensity and level of spice. The Koh Thai brand is super flavorful and gives a medium level of spice. The most readily available brand in the US is Thai Kitchen brand, but to me it's super bland and not spicy. If you use Thai Kitchen red curry paste you will need to use 1/2 cup of it to get the right flavor and spiciness. I have not tested this recipe with other brands. If you have a different brand of red curry paste, start with 2 Tbsp and then you can add more at the end if you think it's bland or not spicy enough. You can always make it more spicy, but it's hard to take the spice away if you add too much in the beginning! A good way to test the flavor and spice is to taste about 1/4 tsp plain on a spoon. If you can eat it no problem then it's likely not spicy enough and too bland. It should be super spicy and the flavor should be super concentrated when you taste test it right from the jar. I hope this helps! Of course, if you want to make your own red curry paste that's also fine! It's actually really easy to do!

***If you can't find Thai eggplant, feel free to substitute with sliced Chinese or Japanese eggplant.

Category:

• 30 minutes
• Asian
• Comfort Foods
• Dairy-Free
• Date Night
• Dinner
• Fall
• Gluten-Free
• Keto
• Low Carb
• Main Dish
• Paleo
• Pescatarian
• Quick Weeknight Dinners
• Shrimp
• Spring
• Summer
• Whole30
• Winter

Author: Kit

Did you make this recipe?

Tag @itskitskitchen on Instagram and hashtag it #kitskitchen

How did yours turn out? If you liked it, I’d love if you left a review in the comments below! xx Kit