Thai Red Curry Shrimp w/ coconut broth

4.3 of 5 (11)
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Nutritional Info
  • Servings Per Recipe: 4
  • Amount Per Serving
  • Calories: 197.5
  • Total Fat: 6.1 g
  • Cholesterol: 172.3 mg
  • Sodium: 1,207.4 mg
  • Total Carbs: 9.2 g
  • Dietary Fiber: 0.5 g
  • Protein: 25.6 g

View full nutritional breakdown of Thai Red Curry Shrimp w/ coconut broth calories by ingredient
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Number of Servings: 4


    2 teaspoons vegetable oil
    4 shallots, finely chopped (about 3/4 cup)
    2 1/2 teaspoons red curry paste
    2 cups low-sodium chicken broth
    1/2 cup light coconut milk
    1/2 teaspoon salt, plus 1/4 teaspoon, plus more for seasoning
    1 pound raw, cleaned medium shrimp
    1/2 cup coarsely chopped fresh cilantro leaves
    2 scallions, green part only, thinly sliced
    2 tablespoons fresh lime juice
    Freshly ground black pepper


In a large saute pan, heat the oil over moderate heat. Add the shallots and cook, stirring occasionally, until beginning to brown, 3 to 5 minutes. Add the curry paste and cook, stirring, until fragrant, about 30 seconds. Add the chicken broth, coconut milk, 1/2 teaspoon salt and simmer until reduced to 2 cups, about 5 minutes.

Season the shrimp with 1/4 teaspoon salt. Arrange in the pan and gently shake the pan so the shrimp is coated with the sauce. Cover and cook until the shrimp is pink.

Arrange a pile of steamed spinach in the bottom of 4 soup plates. Top with the shrimp. Stir the cilantro, scallions, and lime juice into the sauce and season, to taste, with salt and pepper. Ladle the sauce over the shrimp and serve with rice.

Number of Servings: 4

Recipe submitted by SparkPeople user LESLIE511.

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Member Ratings For This Recipe

  • I loved it as did my husband. Because I enjoy the heat of curry, I will play with the amount of red curry adding until I get it to where I like it best. It was very easy to make. Great recipe and thanks for sharing. - 2/22/12

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  • I loved this. Thanks. - 7/30/10

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  • This is delicious. A little hotter than I could handle. But the flavor is wonderful! Next time I'll cut the red curry paste amount in half. - 3/4/09

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  • This was good...I added string beans and peppers. The spinach wasn't listed on the ingredients so I didn't realize to buy it. Made one batch with chicken for my husband. Found it a little watery though. Also the portions are a small. Not the same as thai take-out, but neither are the calories! - 8/3/08

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  • Really flavorful and so nutritious! I found it a little too sour and spicy for my taste, so I would cut the curry paste a little and use less lime juice, and maybe add more scallions next time. Even so, my whole family liked it. Yum! - 4/7/08

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