Artificial Delights

Thai Red Curry with Shrimp and Jasmine Rice

International & Regional Cuisines

This aromatic and flavorful Thai Red Curry is made with succulent shrimp and served over fragrant jasmine rice. The rich and creamy curry sauce, infused with a blend of traditional Thai spices, makes for a satisfying and exotic dish that will transport your taste buds to Thailand.


  • 1 lb shrimp, peeled and deveined
  • 2 tablespoons Thai red curry paste
  • 1 can (14 oz) coconut milk
  • 1 red bell pepper, thinly sliced
  • 1 small onion, thinly sliced
  • 1 cup broccoli florets
  • 1 tablespoon fish sauce
  • 1 tablespoon brown sugar
  • Juice of 1 lime
  • Fresh cilantro leaves, for garnish
  • Cooked jasmine rice, for serving


In a large skillet or wok, heat some oil over medium heat. Add the Thai red curry paste and cook for a minute until fragrant.
Add the shrimp to the skillet and cook until they turn pink and are cooked through. Remove the shrimp from the skillet and set aside.
In the same skillet, add the coconut milk and stir to combine with the curry paste. Bring to a simmer.
Add the sliced red bell pepper, onion, and broccoli florets to the skillet. Cook for a few minutes until the vegetables are tender-crisp.
Stir in the fish sauce, brown sugar, and lime juice. Taste and adjust the seasoning if needed.
Return the cooked shrimp to the skillet and toss to coat them with the curry sauce.
Remove from heat and garnish with fresh cilantro leaves.
Serve the Thai red curry over jasmine rice and enjoy the delicious flavors!

Experience the vibrant flavors of Thailand with this mouthwatering Thai Red Curry with succulent shrimp and fragrant jasmine rice. The creamy curry sauce infused with traditional spices will transport you to the bustling streets of Thailand.