These shrimp are bathed in a creamy, spicy coconut curry sauce that’ll leave you dreaming of Bangkok street food—minus the airfare.←Back to Taco Base Recipes
1 lb large shrimp, peeled and deveined
2 tbsp avocado oil
2 tbsp red curry paste
1 cup coconut milk
1 tbsp fish sauce
2 tbsp lime juice
1 tbsp fresh ginger, grated
3 cloves garlic cloves, minced
2 whole Thai bird's eye chilies, finely sliced
Pat the shrimp dry and whisper sweet nothings to them
Heat the avocado oil in a large skillet over medium heat until it’s shimmering like a tropical lagoon.
Add the garlic, ginger, and Thai bird chilies. Sauté for 1–2 minutes until your nose tingles with spicy, aromatic bliss.
Toss in the red curry paste and cook for another minute, stirring constantly, until the paste darkens slightly and the scents awaken.
Pour in the coconut milk and fish sauce, stirring until it all comes together into a smooth, creamy sauce. Bring to a simmer.
Add the shrimp to the skillet and cook for 2–3 minutes per side, or until they’re pink & opaque.
Finish with a squeeze of lime juice. Give it all a quick stir and let the flavors mingle.
Chef's Notes
This is Bangkok street cart energy in your kitchen: coconut milk, red curry paste, and enough chili to make your sinuses take notice. Use full-fat coconut milk, not the light stuff; the fat is what makes the sauce creamy and rich rather than watery and sad. Thai red curry paste (Mae Ploy, Maesri, or Aroy-D are solid grocery store brands) does the heavy lifting on flavor. Find it in Asian markets or the international aisle. Fish sauce adds the funky, salty depth that makes Thai food taste like Thai food; start with a tablespoon and adjust to taste. Red Boat and Three Crabs are quality brands. Fresh Thai bird's eye chilies are small, colorful, and ferocious. They bring bright, sharp heat that dried chilies can't replicate. Adjust the quantity based on your spice tolerance, but understand that this dish should have presence. For the shrimp: size matters less than quality. If using frozen, thaw them completely in cold water, then pat aggressively dry with paper towels. Waterlogged shrimp steam instead of sear and release liquid that dilutes your sauce. A gentle C-curve means perfectly cooked; a tight O-shape means overcooked. Nobody will complain, but you'll know. Don't marinate shrimp in the curry sauce for more than 15 minutes; the acid starts cooking them before heat does. In Thai street food culture, this would be served over rice, but the taco gods have granted a special exemption for tortilla conversion.
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