Thai Red Curry with Shrimp

Is there anything more delicious than shrimp, coconut and Chef Myron’s® Thai Red Curry Sauce? Try it out and judge for yourself. We think you’ll love it.

  • by Chef Myron
  • Servings: 8
  • Ready in: 30 Minutes
  • Ideal application: Main Dish
  • Products:

    Chef Myron’s® Thai Red Curry Sauce

Special Notes

Shrimp cooks thoroughly in 4 to 5 minutes. The last thing you want is overcooked rubbery shrimp. Raw shrimp starts as a gray, translucent color.  When cooked, it will pinken with red tails. Too much white indicates the shrimp is overcooked. The shape is also a good indicator, because perfectly cooked shrimp will form the shape of a “C,” whereas overcooked shrimp will curve more into an “O.” Watch closely so as not to overcook the shrimp. In this recipe, shrimp is the last thing added.


  • 1 1/2 tbsp coconut oil
  • 1 large onion, chopped
  • 2 garlic cloves, minced
  • 1 pouch Chef Myron’s® Thai Red Curry Sauce
  • 1 16 oz. can coconut milk
  • 1 red bell pepper, chopped
  • 1 green bell pepper, chopped
  • 1 zucchini, chopped
  • 1 cup baby corn, chopped into 1″ pieces
  • 2 lbs shrimp, peeled and deveined
  • 1 bunch Thai basil leaves, fresh
  • 4 scallions, chopped, for garnish
  • Steamed rice, if desired


  1. Heat oil over medium-high in a skillet. Add onion and garlic. Cook until fragrant, about 30 seconds to 1 minute.
  2. Heat a large saucepan on medium heat. Add in the pouch of Thai Red Curry Sauce and the coconut milk, stirring occasionally.
  3. Add bell peppers, zucchini and baby corn to the skillet. Simmer for 3 to 4 minutes. Transfer all the vegetables to the large saucepan.
  4. Reheat the skillet to medium-high heat and add more oil if needed. Add shrimp and cook for 4 to 5 minutes. Watch the color and shape of the shrimp to avoid overcooking. Once cooked, transfer shrimp to the large saucepan and remove everything from the heat.
  5. Garnish with a sprig of fresh basil and scallions; serve with steamed rice. 

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