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How to Make Authentic Thai Shrimp Red Curry with Lychee

Dive into the exotic flavors of Thailand with this luxurious shrimp red curry. Plump shrimp swim in a velvety coconut milk sauce infused with fragrant red curry paste, while juicy lychees add a delightful sweetness. This dish is a harmonious blend of spicy, sweet, and savory that will transport your taste buds to Southeast Asia.

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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, aromatic spices, and sweet lychee fruit in a creamy coconut curry sauce. It's 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 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
  • 2 tablespoons 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
  • 1/4 cup (60ml) Thai basil leaves
  • 2 kaffir lime leaves (optional)
  • Juice of 1 lime
  • Salt to taste
  • 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 chicken broth, stirring to combine with the curry paste. Bring to a simmer.

  4. Add the fish sauce and palm sugar. Stir until the sugar dissolves.

  5. Add the sliced red bell pepper and cherry tomatoes. Simmer for 3-4 minutes until the vegetables start to soften.

  6. Add the shrimp to the curry sauce. Cook for 2-3 minutes until they start to turn pink.

  7. Gently stir in the lychees, Thai basil leaves, and kaffir lime leaves (if using). Simmer for an additional 2 minutes until the shrimp are fully cooked and the lychees are heated through.

  8. Squeeze in the lime juice and taste. Adjust seasoning with salt if needed.

  9. Remove from heat and let stand for 2 minutes to allow flavors to meld.

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

Chef's Notes

  • For a spicier curry, add 1-2 Thai bird's eye chilies, finely chopped, along with the curry paste.
  • If you can't find fresh lychees, canned lychees work well in this recipe.
  • To make this dish vegetarian, substitute the shrimp with firm tofu cubes and use vegetable broth instead of chicken broth.
  • Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently on the stovetop, adding a splash of coconut milk if needed to thin the sauce.

Nutritional Info

Per serving (excluding rice): Approximately 380 calories, 25g protein, 18g carbohydrates, 26g fat. This dish is rich in omega-3 fatty acids from the shrimp, vitamin C from the bell peppers and lychees, and antioxidants from the Thai basil.

Serving Suggestions

Serve this curry over a bed of fragrant jasmine rice to soak up the delicious sauce. For a complete Thai-inspired meal, pair it with a side of crispy spring rolls or a refreshing papaya salad. A cold Thai iced tea or a crisp lemongrass-infused cocktail would complement the flavors beautifully. Garnish with a sprinkle of chopped peanuts and a few extra Thai basil leaves for added texture and aroma.