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Thai Red Curry with Shrimp

Thai Red Curry with Shrimp reads umami 7.1, salinity 5.4 and funk & ferment 5.4 on Palate's 0–10 flavor X-ray — a Thai main, about 31 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.6 / 10
• Sweet & Fruity — 4.8 / 10
• Sour & Bright — 6.3 / 10
• Bitter & Earthy — 1.7 / 10
• Rich & Fat — 5.5 / 10
• Aromatic & Spice — 4.6 / 10

The measured notes (of 18)

Umami 7.1 · Salinity 5.4 · Funk & Ferment 5.4 · Citrus 5.0 · Richness 4.7 · Marine & Briny 4.5 · Sourness 4.5 · Sweetness 4.2 · Herbaceous 4.0 · Warm Spice 2.8 · Nutty 2.7 · Heat 2.2 · Floral 2.2 · Fruity 2.0 · Earthy 1.6 · Bitterness 0.7

What's in it (13)

• steamed jasmine rice — 177 g
• shrimp — 454 g
• vegetable oil — 14 g
• yellow curry — 44 g
• coconut milk — 383 g
• red bell pepper — 100 g
• sugar snap peas — 113 g
• fish sauce — 30 g
• light-brown sugar — 13 g
• salt — 3 g
• lime — 65 g
• basil — 30 g
• jalapeno — 100 g

Time & effort: about 31 min (28 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 118.1 kcal, 6.4 g protein, 7 g fat, 9.2 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (9 steps)

1. Bring the rice and 1 1/2 cups water to a boil in a small saucepan, then cover, reduce the heat to low, and simmer until the rice is tender and the water is absorbed, 15-18 minutes; keep covered off heat until ready to serve.
2. Meanwhile, pat the shrimp dry and season lightly with a pinch of the salt; set aside.
3. Heat the oil in a large skillet or wok over medium-high heat. Skim about 1/3 cup of the thick cream from the top of the coconut milk and add it to the skillet with the curry paste; fry, stirring constantly, until the paste darkens and the oil separates at the edges, 2-3 minutes.
4. Add the bell pepper and stir-fry until just crisp-tender, about 2 minutes.
5. Stir in the remaining coconut milk, fish sauce, brown sugar, and remaining salt; bring to a simmer, 2-3 minutes.
6. Add the snap peas and simmer until bright green and crisp-tender, about 2 minutes.
7. Add the shrimp in a single layer and poach in the sauce, turning once, until opaque throughout and curled into a loose C shape, 3-4 minutes.
8. Remove from the heat and stir in the lime juice and basil; taste and add more fish sauce or salt if needed.
9. Divide the rice among bowls, ladle the curry over top, and finish with extra basil and the sliced chile.

Dishes with a similar flavor shape

• Thai Green Curry Chicken — Thai
• Tom Kha Gai — Thai
• Thai Coconut Chicken Soup (Tom Kha Gai) — Thai
• Tom Ka Kai (Thai Coconut Chicken Soup) — Thai
• Thai Red Curry Meatballs — Thai

Keep reading: what umami, salinity, funk & ferment mean in the flavor lexicon · the world's cuisines, by flavor.

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Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.