Thai Curry Shrimp

Servings: 4-6

Prep Time: 30 mins


  • 1 lb Shrimp, peeled and deveined, tail off
  • 1 T Canola Oil
  • 3 T Thai Red curry paste
  • 1 Can (13.5 oz) Coconut Milk
  • 1 Red Bell Pepper, sliced thin
  • 1 Yellow Bell Pepper, sliced thin
  • ½ White Onion (Medium Sized) sliced thin
  • 1 C Sugar Snap Peas
  • 1 T Fish Sauce
  • 1 T Brown Sugar
  • Fresh Thai Basil, for garnish
  • 6 C Cooked White Rice, for serving


  1. Heat the canola oil in a large deep skillet (or wok, if available) over medium heat.
  2. Add the Thai red curry paste to the skillet and stir-fry for about a minute until fragrant.
  3. Pour in the coconut milk and stir well to combine with the curry paste.
  4. Add the sliced red & yellow bell peppers, onions, and peas to the skillet. 
  5. Cook for about 5 minutes until the vegetables are tender-crisp.
  6. Stir in the fish sauce and brown sugar.
  7. Gently add the shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque.
  8. Remove the skillet from heat and garnish with fresh Thai basil.
  9. Serve the Thai Curry Shrimp over cooked rice.

Go Rogue by adding 2 Thai red chilies or using head-on shrimp.

If you’d like Chef Jeff, The Rogue Chef, to make this dish for you, contact him at