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How to Make Authentic Thai Shrimp Red Curry with Galangal

Dive into the flavors of Thailand with this aromatic and spicy shrimp red curry. Featuring tender shrimp, fresh vegetables, and the unique zing of galangal, this curry is simmered in a creamy coconut milk base and packed with authentic Thai flavors. Perfect for a cozy dinner or impressing guests with your culinary prowess.

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Recipe Details

Prep Time

15 minutes

Cook Time

20 minutes

Servings

4

Difficulty

Intermediate

Simple Summary

This vibrant Thai Shrimp Red Curry with Galangal is a fragrant, spicy, and creamy dish that combines succulent shrimp with aromatic herbs and vegetables in a rich coconut curry sauce.

Recipe Details

  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Servings: 4
  • Difficulty: Intermediate

Ingredients

  • 1 lb (450g) large shrimp, peeled and deveined
  • 2 tablespoons vegetable oil
  • 3 tablespoons Thai red curry paste
  • 1 can (14 oz/400ml) coconut milk
  • 1 cup (240ml) chicken broth
  • 2 tablespoons fish sauce
  • 1 tablespoon palm sugar or brown sugar
  • 2 kaffir lime leaves, torn
  • 1 red bell pepper, sliced
  • 1 cup (150g) bamboo shoots, drained and sliced
  • 1 cup (150g) cherry tomatoes, halved
  • 2 inches (5cm) fresh galangal, thinly sliced
  • 1 stalk lemongrass, bruised and cut into 2-inch pieces
  • 1/2 cup (20g) Thai basil leaves
  • 2 tablespoons lime juice
  • Salt to taste

Instructions

  1. Heat vegetable oil in a large pot or wok over medium heat.
  2. Add the red curry paste and fry for 1-2 minutes until fragrant.
  3. Pour in the coconut milk and chicken broth, stirring to combine with the curry paste.
  4. Add fish sauce, palm sugar, kaffir lime leaves, galangal, and lemongrass. Bring to a simmer and cook for 5 minutes.
  5. Add the red bell pepper and bamboo shoots. Simmer for another 3-4 minutes until the vegetables start to soften.
  6. Add the shrimp and cherry tomatoes. Cook for 3-4 minutes until the shrimp turn pink and are cooked through.
  7. Stir in the Thai basil leaves and lime juice. Taste and adjust seasoning with salt if needed.
  8. Remove the lemongrass pieces and galangal slices before serving.
  9. Serve hot over steamed jasmine rice.

Chef's Notes

  • For a milder curry, use less curry paste or add more coconut milk.
  • If you can't find galangal, substitute with ginger, though the flavor will be slightly different.
  • Fresh kaffir lime leaves can be replaced with 1 teaspoon of lime zest.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of water if needed.
  • For a vegetarian version, replace shrimp with tofu and use vegetable broth instead of chicken broth.

Nutritional Info

Per serving (approximate):

  • Calories: 420
  • Protein: 25g
  • Fat: 30g (mostly healthy fats from coconut milk)
  • Carbohydrates: 15g
  • Rich in vitamins A and C from the vegetables
  • Good source of omega-3 fatty acids from the shrimp

Serving Suggestions

  • Serve over steamed jasmine rice or cauliflower rice for a low-carb option.
  • Garnish with extra Thai basil leaves and sliced red chili for added flavor and presentation.
  • Pair with a cold Thai beer or a crisp white wine like Riesling or Gewürztraminer.
  • Complement the meal with a side of cucumber salad or papaya salad for a refreshing contrast.
  • For a complete Thai feast, serve alongside spring rolls or tom yum soup as appetizers.