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How to Make Aromatic Thai Shrimp Red Curry with Lychee

This Thai Shrimp Red Curry with Lychee is a delightful fusion of flavors, combining tender shrimp, fragrant red curry paste, and the unique sweetness of lychee fruit. Perfect for a cozy dinner or impressing guests, this dish offers a harmonious blend of spicy, sweet, and savory notes that will transport your taste buds to the streets of Thailand.

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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 Lychee combines succulent shrimp, creamy coconut milk, and sweet lychee fruit for a perfect balance of spicy, sweet, and savory flavors.

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 tbsp vegetable oil
  • 3 tbsp Thai red curry paste
  • 1 can (14 oz/400ml) coconut milk
  • 1 cup (240ml) chicken or vegetable broth
  • 2 tbsp fish sauce
  • 2 tbsp palm sugar or brown sugar
  • 1 can (20 oz/565g) lychees, drained and halved
  • 1 red bell pepper, sliced
  • 1 cup (150g) cherry tomatoes, halved
  • 1/2 cup (20g) fresh Thai basil leaves
  • 2 kaffir lime leaves (optional)
  • 1 tbsp lime juice
  • Steamed jasmine rice, for serving

Instructions

  1. Heat the vegetable oil in a large skillet or wok over medium-high heat.

  2. Add the red curry paste and cook for 1-2 minutes, stirring constantly until fragrant.

  3. Pour in the coconut milk and broth, stirring to combine. Bring the mixture to a simmer.

  4. Add the fish sauce, palm sugar, and kaffir lime leaves (if using). Stir until the sugar dissolves.

  5. Add the sliced red bell pepper and cherry tomatoes. Simmer for 5 minutes until the vegetables start to soften.

  6. Add the shrimp to the curry and cook for 3-4 minutes until they turn pink and are just cooked through.

  7. Gently stir in the lychees and simmer for an additional 2 minutes to heat through.

  8. Remove from heat and stir in the Thai basil leaves and lime juice.

  9. Taste and adjust seasoning if needed with more fish sauce, sugar, or lime juice.

  10. Serve hot over steamed jasmine rice, garnished with extra Thai basil leaves if desired.

Chef's Notes

  • For a milder curry, start with 2 tablespoons of curry paste and adjust to taste.
  • Fresh lychees can be used when in season. Peel and remove the pit before adding to the curry.
  • If kaffir lime leaves are unavailable, use the zest of one lime instead.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently to prevent overcooking the shrimp.
  • For a vegetarian version, substitute the shrimp with firm tofu cubes and use vegetable broth.

Nutritional Info

Per serving (excluding rice): Approximately 420 calories, 30g protein, 25g fat (18g saturated), 20g carbohydrates. This dish is rich in vitamin C from the bell peppers and tomatoes, and provides omega-3 fatty acids from the shrimp.

Serving Suggestions

  • Serve over steamed jasmine rice or coconut rice for an extra tropical touch.
  • Pair with a crisp, light beer like Singha or a chilled Riesling to complement the spicy-sweet flavors.
  • Garnish with a sprinkle of chopped peanuts and fresh cilantro for added texture and flavor.
  • For a complete Thai-inspired meal, serve alongside a green papaya salad or crispy spring rolls as appetizers.