Red Thai Curry Coconut Shrimp – Flavorful Keto-friendly Thai shrimp recipe. If you like Thai food, you’ll love this easy Red Thai Curry Coconut Shrimp recipe. It is a great balance of sweet, spicy, and savory. And it is easy to prepare.
For non-KETO situations, it should be served over jasmine rice. You can serve it over cauliflower rice if you are following KETO.
For those of you who follow my channel, you know that I don’t have a specialty that I cook. I’ll cook anything. But I will admit that most things I cook can be described as Not-Really-Keto. I eat carbs, I love pasta, and don’t follow a Keto lifestyle.
But some of my best friends on YouTube are Keto. Channels like Tom Garvey, the Keto Cook, and Mike from Ketorific Journey are really into Keto, each for their reasons.
So, I wanted to make a video for my Keto friends, with the hope they would watch a video and say, “Yeah, I can eat that!”
Red Thai Curry Coconut Shrimp
So, this recipe is a Red Thai Curry Coconut Shrimp dish. It is very Keto friendly and fits what I like, which is flavorful, easy-to-make recipes.
So, to Tom Garvey, Keto Mike, and the rest of the Keto army out there, I hope you enjoy this recipe for Red Thai Curry Coconut Shrimp.
Red Thai Curry vs Green Thai Curry
The key ingredient is Red Thai curry paste in the red curry sauce. It is made from chili peppers, lemongrass, shallots, galangal, lime leaves, and some other spices. The paste is available at most supermarkets.
The main difference between red curry and green curry is the color. And the varied ingredients that go inside the two curries. The red curry uses dry red chilies as a base, while the green curry paste uses fresh green chilies.
There is also yellow curry paste, which is made with chilies, lemongrass, galangal, fish sauce, and spices, including turmeric. Turmeric turns the curry paste a bright yellow color.
Although all three colors may be spicy-hot depending on who is cooking, normally green is the mildest and red the hottest with yellow falling somewhere in between.
What kind of coconut milk is good for you?
If you can find it, buy and use cartons. Unsweetened coconut milk in cartons has less fat and fewer calories than canned coconut milk.
- 1 tsp oil
- 4 scallions whites and greens separated, chopped
- 1 tbsp Thai red curry paste
- 2 cloves garlic minced
- 1 lb. shrimp peeled and deveined with no tails
- 1 can Coconut milk
- 2 tsp Fish sauce
- 12 cherry tomatoes, halved
- 1/4 cup fresh cilantro chopped
- salt & pepper to taste
- extra lime wedges optional for serving
- In a large nonstick skillet, heat oil on medium-high.
- Add scallion whites, and curry paste and sauté 1 min
- Add the garlic, season with a few pinches of salt, and cook for about 2 minutes,
- Add coconut milk and fish sauce and mix well.
- Add the shrimp to the coconut milk.
- Let the shrimp simmer for about 2-3 minutes, until the shrimp is cooked through.
- Add the halved cherry tomatoes.
- Remove from heat, mix in scallion greens and cilantro.
- Serve over rice or cauliflower rice and enjoy!
Cooking Secrets for Men
Cooking Secrets for Men in the News
Shepherd Express (Milwaukee) article on our Cooking with Milwaukee Community Leaders show – you can read that article here.
Good Counsel HS (My Alma Mater) Magazine article about Cooking Secrets for Men, You can read that article here.
Meet Charlie DeSando – “Voyage Tampa” article, which you can read here.
CanvasRebel Magazine Interview, which you can read here.