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Red Thai Coconut Curry Shrimp

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If you love Thai food, you’ll love this easy Red Thai Coconut Curry Shrimp, the perfect balance of sweet, spicy and savory flavors!

shrimp over rice in a bowl

Red Curry Shrimp

When I go out for Thai, I love getting coconut curry shrimp! Red Thai Coconut Curry Shrimp is a flavorful dish made with a blend of Thai red curry paste, coconut milk, and fish sauce. It’s delicious served over jasmine rice but you can also serve it over cauliflower rice. It is known for its balance of sweet, spicy and savory flavors and the creamy texture from the coconut milk. For more Thai inspired recipes you may also like these Drunken Noodles with Shrimp, and this Thai Shrimp Pineapple Stir Fry.

Red Thai Coconut Curry Shrimp with cilantro on top over rice

Here’s a great dish for those of you who love Thai-inspired flavors. If you’ve never used fish sauce before, don’t let the smell fool you. It blends with the other flavors and really adds to this dish.

Red Thai curry paste is a key ingredient in the red curry sauce. It is made from a blend of chili peppers, lemongrass, shallots, galangal, kaffir lime leaves, and other spices. The paste is readily available at most supermarkets in the Asian section.

Thai Shrimp Curry Variations

  • Add vegetables: Try a variety of vegetables such as bell peppers, spinach, mushrooms, snap peas, onions, and/or carrots.
  • Aromatics and citrus: Some recipes may also include other ingredients like ginger, and fresh lime juice to add additional flavor.
  • Green curry: Swap the green curry paste instead of red.
  • Fresh Herbs: Top it with fresh cilantro, basil, chives or more scallions.

How To Serve

This dish is often served over steamed jasmine rice, but you can also serve it with noodles like rice noodles or even over quinoa or cauliflower rice as a low-carb option.

Refrigerate leftovers in an airtight container and leave in the refrigerator up to 3 days.

How To Cook Shrimp

Shrimp can be cooked in a variety of ways, including grilling, sautéing, broiling, and boiling. For this recipe we are sautéing the shrimp in a skillet. To sauté, heat oil in a pan and add the shrimp, cooking for 2-3 minutes per side or until pink and cooked through. You’ll know it’s done when the shrimp is pink.

Red Thai Coconut Curry Shrimp in a skillet

More Thai-Inspired Recipes

Red Thai Coconut Curry Shrimp

4.80 from 45 votes
If you love Thai food, you'll love this easy Red Thai Coconut Curry Shrimp, the perfect balance of sweet, spicy and savory flavors!
Course: Dinner
Cuisine: Thai
Thai Coconut Curry Shrimp in a bowl with rice.
Prep: 5 minutes
Cook: 10 minutes
Total: 15 minutes
Yield: 4 servings
Serving Size: 1 /4th


  • 1 teaspoon oil
  • 4 medium scallions, whites and greens separated, chopped
  • 1 tbsp Thai red curry paste, or more to taste
  • 2 cloves garlic, minced
  • 1 lb shrimp, peeled and deveined
  • 6 ounces canned light coconut milk
  • 2 teaspoons Asian fish sauce
  • 1/4 cup fresh cilantro or scallions, chopped
  • salt to taste
  • extra lime wedges, optional for serving


  • In a large nonstick skillet, heat oil on medium-high.
  • Add scallion whites and curry paste and sauté 1 minute until fragrant.
  • Add the shrimp and garlic, season with a few pinches of salt and cook about 2 minutes, to brown.
  • Add coconut milk and fish sauce and mix well.
  • Let the shrimp simmer about 2-3 more minutes, until the shrimp is cooked through.
  • Remove from heat, mix in scallion greens and cilantro.
  • Serve over rice or cauliflower rice and enjoy!

Last Step:

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If you want to add some vegetables to this dish, you can add bell peppers, spinach, mushrooms, snap peas, onions, and/or carrots.


Serving: 1 /4th, Calories: 136 kcal, Carbohydrates: 5 g, Protein: 16 g, Fat: 5 g, Saturated Fat: 2.5 g, Cholesterol: 143 mg, Sodium: 1059 mg, Fiber: 1 g, Sugar: 1.5 g


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413 comments on “Red Thai Coconut Curry Shrimp”

  1. Good base but my sauce was pretty thin, might have been from using frozen shrimp and that water mixing with the sauce as they cooked. Would try again making the sauce separately and letting it thicken/develop before adding the shrimp.

  2. As is, it was good, not great, but a good starting point for a simple base – needs more flavor and substance – sauce was thin and minimal.

  3. I love this! So easy, tasty, and flexible – you can spice up or down. I added peas, carrots, and spinach. I used Hokkien Stir-fry noodkes from the pouch instead of rice (WW 4 – 160 calories) such a treat. I will be making this a lot.

  4. This was absolutely delicious. I doubled the recipe and served mine over a little rice and sauteed spinach. I’ll make this over and over again.

  5. Made this last night over Jasmine brown rice. Dish was flavorful but, for our taste, needs a little more kick. Will definitely make again but add some chili pates to give it some depth.

  6. Great recipe. I added 1.5 tablespoons of red curry. As suggested I added vegetables of spinach, red pepper, and carrots to bulk it up. Red pepper and carrot added with the white scallions. I added Spinach before the coconut milk and sautéed for a few minutes then added the coconut milk/fish sauce to finish it up.

  7. This was delicious! I almost licked the bowl when it was done.
    I doubled the Thai red chilli paste and added a bit more coconut milk. I would serve this to company!

  8. Excellent and quick to prepare. Because I like all things easy, I made 10 minute Jasmine rice and steam veggies (broccoli, peas, carrots and water chestnuts from birdseye). I added a dash of Sriracha for some heat. LOVED this!

  9. I thought it was a little too runny compared to curries I usually eat. Also was not very spicy. I added some red pepper flakes to give it more of a kick. Next time might try green curry paste. It was quick to make though, which is a big plus and the overall flavor was good.

  10. Loved how quick and easy this recipe is BUT I did tweak it a bit by adding some cremimi mushrooms, carrots and red pepper. Do not like cilantro but used curly parsley and seemed to be just as good. Added a bit more Red Curry paste as I wanted more heat to the dish. Turned out wonderful! My husband had seconds! A pretty colourful Valentine’s Day Dinner for two❣

  11. I made this for dinner and it was delicious! I served over jasmine rice and the flavors were wonderful. Thank you! I can’t wait to make this again.

  12. My son doesn’t even like shrimp and he asked for more! I served it with broccoli and Thai sticky rice. So easy and good!

  13. This was quick to prepare and delicious! I doubled the sauce and added red & green bell pepper, mushrooms, and shelled edamame while sauteing the scallions and served over jasmine rice. I’ll definitely add this to my meal rotation!

  14. Wow! Another one out of the park! My husband is not a shrimp fan so I used chicken and added some veggies. This was delish! I actually have some of the sauce reserved and I’ll be adding shrimp to it for my lunch tomorrow! Thank you!

  15. Awesome recipe – added peppers, onions and baby kale at the end – so delicious!! Served it with brown rice.

  16. I made this tonight and I added mushrooms and a red bell pepper before I put the shrimp in. It was delicious! We like heat so next time I’ll increase the red curry paste but it’s a great recipe- quick and delicious. Thanks, Gina!

  17. Delicious! Added some veggies! I Love Skinnytaste! I joined WW this week and have been making skinnytaste recipes, which can be directly linked to the WW app. Delicious! Low in calories and easy trackable! This is another favorite so far

  18. Made this last night – easy, quick and most importantly, delicious! Even my somewhat picky husband, (who is not a curry fan), loved it.

  19. Loved this! Super quick, yet so flavorful. Shared it with some work girlfriends and it got a double thumbs up from everyone 👍🏻👍🏻

  20. Is the coconut milk unsweetened? I’ve never bought coconut milk before and was wondering how it came. Sweetened or unsweetened. Also is it ok to use regular coconut milk not “light” and what difference it would make. Thank you.

  21. We really enjoy Thai inspired recipes
    I use the red Thai paste in recipes quite a lot. However I can’t find in my 2 local grocery stores the past couple months
    Anyone else having trouble with this?

    1. I would dice the chicken into about 1/2 inch cubes before cooking , then follow the recipe, maybe giving a few more minutes of cooking time to ensure the chicken is thoroughly cooked through.

  22. This looks amazing, but I would have to double for my family of 5 (why do teens eat so much?!?!). What veg or legume (or something else) could I add in place of another bag of shrimp to make it do further? Not sure what would go well.

    1. I make this for my hungry teen boys using chicken breast sliced thin, they love it and I make double the recipe. I use about 2lbs boneless skinless chicken breast, sliced red and yellow bell peppers and whatever other veggies I have to toss in. it’s a family favorite!

  23. Honey, your website update is gorgeous… long time fan, so happy to see your continued success. This recipe is great, it was the first instance that my three kids enjoyed curry! Thank you for sharing.

  24. Avatar photo
    Shelly Redden

    Excellent and so fast and simple to put together.  We usually add extra veggies and sometimes serve over rice noodles to switch it up.

  25. Avatar photo
    maryanne swanlind

    I am always looking for healthier Thai food. Fish sauce is definitely required here….Luckily, my first experience with fish sauce was influenced by a good friend who knew I did not like fish. She warned me not to delete it from the recipe and she was right. Not the same without. THANKS!!!!

  26. Delicious!!!!
    Made it last night. It was wonderful. So quick and so easy. My husband has requested we add this to our regular rotation.
    I added a splash of lime juice at the end. Really finished it off perfectly. Going to add some sliced peppers next time

  27. I made this recipe  a few weeks ago for my son and daughter-in-law – it was such a hit!! We all loved it.  I added 1/2 julienned red bell pepper, julienned carrots and sliced mushrooms. Also a handful of bean sprouts,  This is definitely a keeper!!!

  28. Easy and tasty! Spiciness would depend on your curry. We added a little more heat at the end. I also added in a can of peas and carrots and some thinly sliced red pepper for more veggies.

  29. This was great! My husband loves Thai food, and this was a hit with him. He threatened to eat all the servings by himself! Based on other comments, I bulked this up with a sliced red bell pepper, sliced onion, and mushrooms. I also made 1.5x the sauce to account for the extra veggies, but I’m not sure I really needed it. Served over coconut jasmine rice. Thanks Gina!

  30. I loved this recipe! I used basil instead of cilantro b/c I had extra in my garden and it worked great as well. I thought this was flavorful and SO easy. Some people mentioned the lack of heat- I’m sure that depends on the curry paste you use but my husband and I have different spicy tastes so for us it is better to be less spicy since he doesn’t like it as much. If you want more spicy then you might want to add some chilis or find a paste with more heat. I also added some chopped red bell pepper for extra veggies I think next time maybe I’d add some green beans too.

  31. When I enter this into Carb Manager it’s saying a serving size is 237 calories (much different)  & 4.8 net carbs (same).  Strange. Anyone know why this is?

  32. Avatar photo
    Susan Venegas

    I haven’t made this but would love to but am unable to find fish sauce in our local stores. Is there something I can use to substitute?

    1. See
      1. Soy Sauce 
      2. Soy sauce + rice wine vinegar
      3. Soy sauce + lime juice 
      4. Anchovies 

  33. Avatar photo
    Suzie Blanchard

    This is delicious.  It’s very easy for a quick dinner.   My only problem had nothing to do with the recpie but with the brand of red curry paste I used. (Thai Kitchen) It had zero heat and very little flavor. I will make it again using a better brand.  Excellent neverthelessless.

  34. Avatar photo
    Laura Lighthill

    So easy, went together so fast, and delicious! We like spicy so next time will ramp it up.  We ate it on basmati rice and we (two of us) ate it ALL.  😋

  35. OMG Gina! Your recipes have never disappointed, but this is in the top 3! We didn’t change a single thing and it was perfect. Great coconut flavor with just a hint of spice from the curry paste. We were both commenting on how delicious it was the entire time we ate. We mixed it into brown rice pasta. Loved that the entire thing came together in like 15 mins. And it was enough for 4 servings!

  36. Made this tonight as it was a recipe without brown sugar and I’m low carbing on keto diet. This recipe was easy and delicious. I just added some thin, lightly sauteed bell peppers slices for crunch. Served it with jasmine rice and cauliflower rice on the side. Added some heat with red chile pepper. Excellent taste and low in carbs. Will be a repeat recipe for me. The whole family loved it.

  37. Love this recipe! I felt like I was eating out at a Thai restaurant without the guilt. Now I can bring the restaurant home. The only thing I do suggest is if your cooking for a man to eat with you then double the recipe.

  38. We love this recipe! It’s so versatile. I tend to use more red curry than it calls for and also load it up with veggies like snap peas, mushrooms, red bell peppers and spinach. My 4YO loves it as well!

  39. Pingback: Skinny Coconut Curry Shrimp & Cilantro Lime Coconut Rice

  40. Made tonight and was delicious. Made cauliflower rice instead of rice and was a big hit with the whole family. 

  41. Just made this,very Nice! Added some crunchy peanut butter and a little brown sugar and it was so delish.thanks gina!

  42. Pingback: Champagne Chatting || Monthly Q + A Of My Most Frequently Asked Questions

  43. This was wonderful. We did have fish sauce so we used soy sauce. It was great served over quinoa. 

  44. Avatar photo
    Theresa Jefferson

    Curious on what the actual serving size is? I know you say 1/4 of the recipe but about how much is that? My daughter and I try really hard to stick to serving sizes on WW.

    1. Avatar photo
      Brooke McMeen

      I think when it comes down to it it’s about 4 ounces of shrimp and I would guess split the sauce up into fourths? I hope this helps!

  45. hi there, does this curry go well with any white fish? we dont eat shrimps but the rating in this recipe is so high that it seems like a yummy recipe!

  46. I made this last night and it seemed bland, perhaps I didn’t put enough curry paste – I’ve never cooked with that before so maybe my tablespoon  was lacking!  My husband loves it with some soy sauce.  Any thoughts, suggestions?

  47. This looks great and I just love Shrimp! How can it be only 135 calories? I’d be happy if that’s true!

    Guess it’s more when you add the rice in.

  48. If I buy the frozen shrimp from Trader Joes, do I buy the cooked or uncooked? Then I'm assuming either way I need to thaw ahead of time?

    1. I would buy the uncooked shrimp and definitely thaw before cooking. Thawing the shrimp in the fridge overnight would be best. 
      Hope this is helpful!

      1. Another easy way to thaw shrimp quickly is place frozen shrimp in cold water in a bowl. Let stand for 15 min. Change the water and fill bowl with cold water again. Let stand another 15 min. They should be thawed by then. The cold water draws the ice out. While the shrimp is thawing in the water, prep the rest of your meal. No time is wasted this way.

  49. I rarely cook seafood because my husband isn't a fan, but tonight he was working late. Let me just say, this recipe was fantastic! I was skeptical using the fish sauce, but all the flavors blended together perfectly! I served it over brown rice and alongside mixed Asian style veggies! I will definitely be making this again. Thanks Gina for yet again another deliciously, light dish!

    1. I would love to make this with chicken. Will the instructions differ when cooking the chicken from that of shrimp?

  50. Made again today..switched up the protein by using chicken breast instead of shrimp. Everybody loved it!

    1. I’m allergic to shellfish and that was my very first thought! Quick question…did you leave in the fish sauce?

  51. Delicious!! I made a small test batch for myself, guess what's on the menu for dinner next week.

  52. OMG! I added chopped fresh broccoli and served over roasted spaghetti squash as part of my 21 Day Sugar Detox and it was FANTASTIC. Totally hit the spot and it was simple and fast to boot! Thanks a bunch 🙂

  53. This is probably one of the best recipes I've tried from you yet, so delicious and easy to make! Definitely my new favourite.

  54. Avatar photo
    Recipe Twister

    I made this today using Culinary Twist Thai Maya Bay Sauce. It was fantastic! The sauce contains red curry ingredients and I really just used it with the coconut milk. Here's what I did: I sautéed 1 clove of garlic and the white part of the scallions then added the shrimp. Freshly ground some pepper on the shrimps. Let them cook on medium about 3-4 minutes. Then I added 4 oz Maya Bay sauce & 4 oz coconut milk. No extra salt was needed. I simmered this another 3 minutes. Topped it with plenty of chopped cilantro and green scallion bits. AMAZING. to buy online.

  55. Am I the only moron who can't figure out if you are supposed to used raw or cooked shrimp for this recipe? I see in the instructions to cook shrimp all the way through, so that leads me to believe that you are to use raw shrimp. Gina, can you please verify? thanks!

  56. Gina, I love your blog so much and I tell all my friends about it. I made this tonight and it was great! I don't like cilantro so I substituted parsley and it was a big hit! We served it over quinoa. Thanks again for great simple recipes!

  57. Gina,
    What kind of oil would you suggest using for this recipe?? LOVE your site and all of your recipes! Thanks!

  58. Gina, Any ideas to thicken the sauce up a bit? I was thinking maybe adding yogurt, but am open to any ideas you might have. We love this dish! Have had it twice in the past two weeks.

  59. Thank you Gina for this delicious recipe! Absolutely perfect, I have already made it several times exactly as you describe it.
    Alessandra, from Rome (Italy)

  60. I have prepared it last night. Delicious. It will become one of my favorites, also with guests. Thank you Gina for sharing this wonderful recipe! Sandy from Italy

  61. OMG YUM!!!! just threw in a bunch of chopped veggies and served over brown rice…. I'm licking my plate right now!!! LOL

  62. Gina, I love your site! Thanks for going thru the trouble of calculating the points + values of every recipe… i just entered the ingredients in the WW site RECIPE BUILDER tool and it came out to 5pp?? I checked it over and over again and everything was exactly like your recipe… don't get me wrong, i am sooooo gonna make this bc it looks absolutely delish i was just curious… =)

  63. OMG, this was delicious! Thank you Gina!

    We had a little "healthy chinese night", I served this with: (out of the pineapple)

    it was so tasty!

    A couple of tips:

    with the Sesame encrusted chicken tenders, I put the sesame seeds & panko in a plastic sandwich bag & then added the chicken tenders to coat which was a bit easier. I added a tsp of brown sugar to the thai coconut curry ( I saw this in a previous recipe I used to do on a regular basis of WW Thai chicken curry)

    Thank you! 🙂

  64. I made this about an hour ago and substituted the red curry for indian yellow curry (something I personally prefer) it was absolutely amazing!
    I also ran low on rice so I substituted it for orzo pasta and it was fan-ta-stic!

    Thanks for another great recipe!


  65. I just made this for supper, another fabulous meal! I served it with garlic and chili jasmine rice ( we like the heat lol) .I have enough left over for lunch tomorrow..thanks so much for giving us low fat recipes that are packed with flavour.

  66. For those who trouble finding or smelling the fish sauce:

    Making this at a friend's house once, I forgot to bring my bottle of fish sauce. We substituted soy sauce, and it came out just fine. I prefer the fish sauce for the earthiness it provides, but the big deal here is a savory salty liquid – and the soy sauce worked.

  67. This was an amazing meal. My wife loves Thai food. I think it is just ok; but we both loved this easy recipe. I followed it as directed and we made it twice in the same week!

  68. Love your recipes! If I make this with chicken, do I cook the chicken first and then remove it? Or cook it like you did the shrimp?

  69. I made this a few nights ago, and my husband and I really enjoyed it! It was super simple to put together, and tasted great. This is a perfect weeknight meal. I posted it over on my blog with a link to yours. Thanks for sharing this!

  70. I made this again last night for dinner but instead of shrimp, I used 2 cans of chickpeas (rinsed and drained). With the chickpeas and served over basmati rice, it was a huge hit, not only to bf, but also to the three friends who stopped by!! Bf liked it BETTER than with the shrimp!

  71. This recipe was on Pinterest. I made it for lunch today, it was SO good! The only thing is the fish sauce is salty so there is no need for salt. I also added kaffir lime leaves and next time I'll add lemongrass! So tasty and easy to make, this is a keeper! Thank you!

  72. How spicy is this? My daughter loves coconut shrimp at panda express and I am trying to find a light version to cook at home but she does not like anything spicy, I cannot have spicy food either I am breastfeeding a baby with a sensitive tummy.

  73. Just found this web site from a friend. They all look better to me than any I have looked at. My question is, I am diabetic and wondered if these are good recipes for diabetics. Tahnks for the answer. Fay

  74. I made this tonight and had to tell you my 5 and 7 year olds ate an entire serving themselves, they couldn't get enough! Thanks for continuing to make family friendly meals that everyone can enjoy!

  75. Hi, just wanted to let you know that I just made this for dinner and it was quick and really good! I had to omit the fish sauce because mine expired 05/10! Oops. It's great without it though and I made it exactly as you specified other than leaving the fish sauce out. Thank you and my house smells amazing too!

    Chris in St. Louis, MO

  76. I made this last night with chicken. It was great! I sliced it thinly, and cooked the chicken for a few minutes before adding the curry paste because I was afraid of burning it with the longer cooking time the chicken requires, and I added a squirt of sriracha to up the spice. I made it with the coconut rice that you suggested as well – which I could NOT get enough of. I had an extra serving of rice in lieu of dessert- that's how much I loved it! Next time I'm definitely making it with shrimp – it must be amazing, I just had some extra chicken to use up this time around.

  77. Made this tonight for supper. Freaking delicious. Just a bit of heat, no biggy. Gonna use chicken sometime. Loved it!

  78. I made this for dinner tonight and it was fabulous! Amazingly easy too. I wanted a veggie included though so I added baby bok choy. I also doubled the amount of curry, garlic, coconut milk, and fish sauce so I would have enough sauce to cook the bok choy. After I cooked the shrimp, I removed with a slotted spoon and added 2 cups of baby bok choy to the sauce in the pan. I cooked for about 4 minutes in the simmering sauce and then added the shrimp back again before adding the remaining green onion and cilantro. The bok choy was a great addition and I felt good about getting in a veggie without having to cook another dish.

  79. WOW!!!! I just made this for the first time and I know why there are so many positive comments. This recipe was easy & tasty!!! I found everything I needed at my local Asian market. It was a hit with the entire family. I WILL definately be making this again!!! SOON. Thanks for sharing.

  80. Avatar photo
    Shannon Churchill

    Just wanted to let you know that I discovered this recipe through "Pinterest". To be honest, I would much rather try recipes that people have actually made and commented on, rather than reading … "I must try", or "looks yummy". So, in saying that, anyone who really would like to "try it" or says "must make" … then "DO IT" as I'm sure you won't regret it. This recipe is very easy and very enjoyable.

  81. Avatar photo
    Project Rabbit

    I'm so excited to have found your blog through pinterest. Can't wait to try this recipe this week! I love Thai & seafood but my husband does NOT! He's away on business this week so I'm really looking forward to a meal catered for me! Hope my 2 yo will like it…. Now if only there was a special button to transfer all measurements to metric!

  82. I made this recipe today and it is absolutely delicious. I feel like I just unlocked the key to Thai cooking. Thank you so much!

  83. Made this for dinner last night & it was amazing. Also per your suggestion I made some coconut jasmine rice & yum! I just recently found your website & so far I've made your low fat rice krispies, skinny salisbury steaks, chicken rollatini with spinach alla parmigiana & pumpkin swirl cheesecake yogurt cupcakes. ALL wonderful! Thank you so much for these healthy recipes. Tonight I'm gonna try your asian glazed drumsticks. I can't wait!

    Aloha from Hawaii… Missy

  84. This is an amazing recipe and soo filling! love your website, I just recently discovered it and last night made your pasta with asparagus and tonight this- both huge hits. thanks

  85. LOVE your site Gina. I visit often:-) Tonight I made this dish and it was delish…except…it was so spicy HOT, whooo like fire! It's weird, I made another recipe with this same jar of Red curry paste and it was also so hot we could hardly eat it. I wonder if we got an especially hot jar. strange!

  86. So i made this tonight hoping for a ton of flavor in this dish, and it just missed the mark for me a little bit. I followed the recipe exactly, but it just didn't quite do it for me. I did, however, add some Siracha afterwards which seemed to bring the dish together a little better. I love spice, so the recipe as is was a bit bland for me.
    Great base recipe though–I can't wait to play around with this one a little more next time.

    Thanks as always!

  87. I adore Thai food (and pretty much anything with coconut) and was so excited to see this recipe. I've made it twice, now…one with cilantro and once without (my mom doesn't like it). They were absolutely delicious and easy to make! Thank you for posting such great recipes!

  88. I just made this today. it was ready in a few minutes and was absolutely gorgeous! Thank you so much for such a great website Gina!!

    I have another two recipes from you lined up for tomorrow and I can't wait.

    Thank you for taking the time of doing everything and counting the WW points every time!

    Deborah from London

  89. Give given the 2 YEARS worth of enthusiastic comments I am very keen to try this. I have a problem with reflux though & need to steer clear of really hot (as in spicy) flavours though. Can you tell me if the red curry paste falls into that category? Or is it barely noticeable when combined with the other ingredients?


    1. This might be a little late, but the curry paste is not at all spicy. I used a heaping tablespoon and added about 1/2tsp of sriracha and you still couldn't call it hot (just really tasty). And I'm a pretty big wimp about spicy foods.

  90. I just made this recipe last night and it was one of the best skinny recipes I have ever had!! I can't wait to make it again.

  91. Made this last Friday and it was a HIT! I bought a pound of shrimp and fed 6! I didnt have any shrimp leftover but i did have sauce. I saved it and poured it over rice on MONDAY and ate it for lunch! FANTASTICO! I plan to make this all the time 🙂

  92. It was a skinny taste night!! Made this tonight and it was a winner. I used Chicken instead of shrimp but hubby loved it!

    I added broccoli and grape tomatoes right into the sauce while it cooked! Amazing!

  93. AMAZING DISH. It's a really simple and fast meal. I've been looking for a curry recipe, and this hit the spot. It is not just a regular curry kind of dish, in that the coconut milk adds an extra taste. For me, I added more coconut milk than recommended. If you love sauce drizzling all over your rice, extra coconut milk is the way to go!


  94. One of our favourites. Can't make enough of it. My husband gave it a 12 out of 10 last night. Since the calorie count is so low, we can enjoy 2 portions of it! We are maintaing our weight and have been loving your skinny taste recipes since January (and my friends are loving me for sharing them too)! Also love the Asian Turkey balls with lime dipping sauce, Tilapia Fish Tacos, Blueberry Banana oatmeal bars, chicken tikka masala, zucchini chocolate chip loaf….shall I go on! 🙂

  95. I can't believe I'm posting bc I'm not one to post but this recipe is fantastic! So easy but so good. I couldn't find light coconut milk (and went to 3 stores including Whole Foods) and just added a little water to regular coconut milk. I don't know the difference in points but this was excellent. I wish I had doubled the recipe and had more for leftovers tomorrow!

  96. Gina, I found your site in late March of this year, and I can't tell you how many of your recipes I've tried so far, but I CAN tell you I've loved them all!!! This recipe is the only one so far that I've made twice (although I have ingredients to make the stuffed pepper soup again this weekend) – what can I say about this recipe?!?!? It's soooooo dang good!!!! I love that it's a quick fix, it's great for a Saturday afternoon lunch when I don't feel like preparing anything. Yummo!!!

  97. I'm going to make it this week. I love your site. I have always struggled with sticking with diets because I crave all the old foods I used to love but cause weight gain. Now I can make healthy alternatives that curb my hunger.

  98. i made this for dinner last night…absolutely fabulous. all of your recipes that i've tried so far have been great! i love that they are low calorie but they actually taste good. every time i've had to diet in the past (read: every spring…) i've taken out low cal cook books from the library or found stuff online but i always found them bland and not filling/satisfying. this web site is a god send. i'm actually full, the recipes are delicious and super easy to make AND i'm losing weight. i can have my cake and eat it too…seriously, the "skinny chocolate cake"……also fantastic.

  99. As a new member to WW, I SO appreciate your website. It is my "go-to" for each dinner. I made this recipe and it was AMAZING. Loved it so much…we are having it again!!

  100. This was ah-mazing! Like other readers and their picky children, we loved it and I was appropriately surprised at my youngest child's appetite.

    Thank You!

  101. I added a red, green, yellow and orange pepper at the same stage as the shrimp. Helps make the complete meal with the veggies – but don't be too heavy handed with the red curry paste…we had to have a few beers to wash it down 🙂

  102. We love HOT but I can't believe no one has said how spicy this is with 1 TBLS of red curry paste. I was thinking I should have used a TSP instead. It was very good but my lips are on fire 🙂 I also added roasted red peppers for color.

  103. I made this with using "Thai red curry simmering sauce" It has all the ingredients already mixed for you, and just added some summer squash and zucchini. Sooooooooo Goood

  104. Dang, this is soooo good!!!!! I made it tonight again – I think I could eat this every day! Thanks, Gina!

  105. I just made this tonight for dinner and had to come on here immediately and say how delicious this was!!! Thanks so much for creating something so tasty!!! YUM!!!

  106. Just made this for dinner! So DELICIOUS & easy!!!
    Thank you for making my life flavourful and healthy Gina!!!! I seriously tell everyone I know about this site!!

  107. This is the first recipe that I tried for your site and it was AMAZING! I didn't love the rice with it but I'll try it with noodles or veggies next time. Thank you!

  108. Made this this evening and everyone ate like it was their last meal. lol Needless to say there were no leftovers…
    Thanks again, Gina. Another hit. 🙂

    ~Christine R.

  109. this was amazing.. I made this tonight for a quick easy meal… but when I plugged all the info into the recipe builder (the WW leader today recommended I do this so I can save things as favorites, and she said this way I know exactly the points from the ingredients I am using) it came up as 4Points for the 4oz.

    love the light coconut milk from goya and I avoided adding salt since the fish salt is very salty and I usually don't cook with it, just add it at end if needed.

    oh and thanks to you.. in 2 weeks I've already lost 5.4 lbs! I thank you with every bite!

  110. This recipe was phenomenal! I wanted a quick yet great tasting Thai curry and I wasn't even looking for something healthy. Thanks to google, I stumbled on your website and made a very satisfying and healthy curry.

    I only made slight changes – my husband is a big eater (blessed with very high metabolism) so I added mixed chinese vegetables to make it a little more substantial for him. Also, my spicy tolerance is low so I ended up adding more of the light coconut milk to set the fire out in my mouth! My husband still got his spiciness and I got the sweetness – it was a perfect balance!

    I'll definitely make this again, and again, and again…. and I can't wait to try more recipes from your site!

  111. Fabulous and so low in WW points! I felt like it was an indulgence instead of "light" meal. Nicely done. I served with brown rice and sautéed zucchini.

  112. Avatar photo
    Am @ The Cook's Sister

    This recipe looks fantastic! Curry usually seems like it should be difficult to make at home… but your directions make it seem possible! Thanks for sharing.

  113. OH and one more thing, when you say "oil" as an ingredient, what kind do you mean? Olive oil or something else? Sorry, I am new to cooking . . .

  114. Hi Gina,

    Quick question: I made this dish and it was wonderful, however, I love the sweetness of some Thai dishes, which this one did not seem to have a lot of (though maybe it was the chef and not the recipe). How can I bring out the sweetness of the coconut milk a little more? Do you suggest adding more milk, less fish sauce, or something else?

  115. Gina, this is one of THE BEST recipes and is so accommodating to anything you might want to throw in. 1st time I made it, I followed the recipe. 2nd time, I used chicken breasts & threw in some sliced mushrooms to bulk up the fiber & veges, always over brown rice. SOOOO good!!! Keep those recipes comin' & I'll keep trying them! Oh.. and I really appreciate the WW points. Saves me a ton of time figuring it out on my own.

  116. Hi! I just stumbled across your site and have been loving your recipes so far! I don't have scallions, would spinach work or can I just leave out the scallions?


  117. I made this tonight for dinner, my first Thai dish. I used scallops and shrimp since I didn't have enough of either one and even had a little "oopsie" with the coconut milk, but it is delicious and I'm so impressed with myself! Thank you for the recipe, I have a bunch of your recipes pinned to try soon!

  118. Avatar photo
    GaNeane Lewis

    Oh sweet baby Jesus this was GREAT!! I just discovered this site last night and I am HOOKED!! I made simple coconut rice with this and also the roasted green beans with Parmesan. DELISH!!! I stirred in some fresh spinach to this as was suggested by another reviewer just to add some color. WOW! I added more curry paste..and then had to add more coconut milk to cut the heat LOL

  119. OMG!!! It was sssssooooo DELICIOUS!!! This is the first recipe I'm trying on your site… but won't be the last… Yummy! Thanks you so much 🙂

    Nancy – Montréal

  120. I found this recipe on Pinterest over the weekend and made it for dinner last night. It was VERY good. The best part is my 12 year-old and 4 year-old boys loved it so much they want me to make it again tonight! Never have they requested a repeat of anything I've made. Thanks so much!!

  121. and here i was googling what's "cilantro" and "scallion"…. us aussies use different words for htem… lol

    looks delicious!

  122. Thought I'd let everyone know:

    I made this at a friend's house the other day and forgot to bring my fish sauce. Soy sauce was substituted instead with the thought that it was savory/salty – still prefer the fish sauce for its more complex flavors, but it worked really well.

  123. SO yummy!! I am "off" the WW as of now but ALWAYS use your recipes to keep things healthy and delish! We loved this recipe, I did find I wanted a little extra acid and (if the kids hadn't been eating with us) a little extra heat. Next time we'll use some chili oil with the chives and curry and maybe splash some fresh lime juice at the end just before serving. A Wonderful dish!! Thank you so much!!

  124. I made this – and it was delicious. However, I was trying to calculate out the recipe on a phone app, and your calculations seem to be off, considerably. I checked it on another website and got the same results.

  125. This dish was delicious! My boyfriend and I liked it so much, we immediately made a second batch to take for lunch! Wonderful website Gina, thank you!!

  126. HELLO!



  127. In the past month, I've made this probably five times using cubed chicken breast because my husband doesn't like shrimp.

    This is officially my favorite recipe ever.

    We also have had trouble consistently finding light coconut milk. What is the difference in point value? Anyway, I usually just use 2/3 coconut milk and 1/3 water. I've also been subbing leeks for the scallion – both ways are amazing! Our local Asian market was out of the Thai Kitchen curry, so we're using a version that has shrimp and is REALLY hot. And wonderful.

    Trader Joe's has this amazing Brown Rice Medley; long grain brown rice with Daikon radish seeds and black barley. I cook it with chicken broth, and the combination is divine.

    This comes together so quickly, and is so flexible and forgiving… My only problem with it is that I have trouble not eating it all.

    It also reheats spectacularly for lunch. I love tormenting my coworkers with it. 🙂

  128. This receipe was absolutely fantastic! Not only was it quick & easy it was DELICIOUS! My dad who does not like curry, AT ALL, wanted more. So far my absolute favorite receipe on the website thus far. Thank you Gina!

  129. Avatar photo

    Like everyone before me….this recipe was GREAT!!! I tried it through the WW handout and it was lacking in taste, the fish sauce made a difference. I also used yellow curry so I can't wait to see what it will taste like with red curry. I served it over your cilantro lime rice and I wanted to lick the bowl. Thanks a lot!!!!

  130. This is my new favorite recipe. I doubled the recipe and added a few extra teaspoons of curry paste. It was delicious! Thanks Gina!

  131. I made this the other night for me and my husband with jumbo prawns and 1 inch chunks of chicken breast and also added half a green bell pepper. I served it over rice and sprinkled seasame seeds on top. OMG!! This was an amazing dish!! Doesnt even tast low-cal! My husband ate like 3 servings and requested it for dinner the next night, so I made it again! So delicious!

  132. First time ever trying a Thai type dish and it was a hit with my husband who claims he doesn't like Thai food! Served over brown rice. Going to try it with boneless/skinless chicken breast next time which I imagine will be just as yummy. This would probably be great over rice noodles as well, hmmmm… I know what I'm making for dinner tomorrow night…

  133. Avatar photo
    Maribeth Graf

    This was awesome! My whole family loved it. Served it over brown rice. Thanks for a delicious and healthy recipe!

  134. can you add chicken to this recipe too??? one of my girls doesn't like shrimp…i was thinking of adding diced chicken to it too…it should be okay right?!

  135. Just made this nummy dish, My celiac 13 year old son loved it,as did my hubby. We added spinach and sriracha.Gave it a a good kick of flavor.
    We made the pork chops and apple sauce last night very numsy as well. Thank you so much for sharing..

  136. holy moly this is DELICIOUS! I substituted 1# of chicken for 1# of shrimp (wasn't in a shrimpy mood) and it is 800x better than any of the Thai delivery places in my Chicago neighborhood…and low cal to boot! Started off dinner with a little boiled edamame and finished it off with this. One of my top 5 Skinny Taste recipes so far!!

  137. I made this on the weekend and LOVED it! I even froze some and defrosted it last night and it was still great!

  138. Just tried this recipe tonight! It's great, quick, easy and nutritious. My hubby added some yellow and red peppers too. Yum!

  139. I LOVE LOVE LOVE cilantro!! I just wish I could keep it from wilting before I get to use it all.

    Roland make a Lite Coconut Milk. I don't remember where I purchased it.

    I found Fish Sauce at Uncle Giuseppes – it's an Italian grocery store, I'm not sure if they are outside of Long Island but if you have one look!

  140. Avatar photo

    I will definitely say to be wary of how much sodium is in fish sauce but heck yeah fish sauce is awesome for Viet food and for a lot of Asian recipes! =)

  141. This was so good and very filling. Thank you. This will be a go to in my house. It only took about 10 minutes to prepare. Everyone enjoyed it especially my 13 year old son.

  142. Made this for dinner tonight and my husband and I both loved it. My husband is a very picky eater and his only request was not to change anything next time I made it.

  143. Avatar photo

    This sounds amazing! I'm going to be making this for my parents and sister on Monday.

    Any idea whether or not yellow curry paste would work just as well here? It seems to have many of the same ingredients as red. I have a huge tub of it, and I don't make Indian/Thai food a whole lot, so I'd hate to go out and buy more.

  144. My husband said this was a keeper to put in my recipe binder. Thank you so much for this recipe and all your recipes. I never feel like we're dieting…just eating the way we should be and it all tastes so yummy!

  145. LOVE this!! So easy and so yummy! I added some extra veggies to it instead of the rice. You can really make this with any protein. Thanks Gina!

  146. I'm making this sometime this week – BUT, I'm going to make the Paste myself from scratch so I'll let you know how that goes!

  147. Avatar photo
    Carrie Alexis

    This was so YUM! Tasted like my favorite curry from a restaurant. I added onion slices in the beginning and baby spinach at the end to up the veggie factor.

  148. I was in a cooking rut until I made this dish. It has all the things I love – plus I added a bit of basil which really kicked up the flavor. WOW! I really have never tried to cook Thai like this before and now I am hooked! Thanks for getting me back to my creative cooking self Gina….

  149. Just made this and it was very good! I really enjoyed it. I served it over Texmati rice and it was great with the sauce! I made a salad on the side with mixed greens and some thinly sliced orange bell pepper and carrot (bc that's what I had!) and this dressing – It was a perfect complement and still low in calories! You could definitely add more veggies to the salad (broccoli, snap peas, etc.) but I used what I had! Thanks so much!

  150. Avatar photo
    Gina @ Skinnytaste

    Adding more sauce may increase the points a bit since it's mostly coconut milk. Adding more veggies is a great idea.

  151. Gina – Thank you so much for all the gorgeous photos and delicious recipes. This is the 4th dish of yours I've made and they have all been winners. I just started WW a few weeks ago and your website has been a great help!

    For this recipe in particular, I felt like it needed to be bulked up with more vegetables to make it more filling as a meal with just rice accompanying. We added some chopped bell peppers and next time will add more veggies. We love a saucy curry though and felt this could have used more sauce.

    Any ideas on how to increase the sauce and keep the flavor without adding a ton more points?

  152. I made this twice in one week, it was so delicious! I used yellow curry paste as that's what I had, and the second time I didn't even have any cilantro. Loved it, loved it, loved it!

  153. Avatar photo
    Lauren | Seventeenth and Irving

    I made this last night after finding you through Pinterest and my boyfriend and I both LOVED it! Thanks for such a great recipe!

  154. I made this last night for our visitors and we loved it! Excellent flavors, filling and absolutely addictive! Thanks, Gina.

  155. made this tonight and it was so yummy! I added crushed peanuts to top it off…deeeelish!
    Thanks so much for your recipes!

  156. does the fish sauce make a huge difference in the taste? if i left it out would it still be good? the sodium in fish sauce is ridiculously high and I am an avid sodium watcher. recipe sounds delish though! 🙂

  157. I was very nervous to try this dish, because I have never had Thai food and the restaurants that serve Thai food I did not care for the smell. I am also not into very robust flavor, like rosemary or sage. I like gentle hints of flavors. This dish exceeded my expectation by far. It was soooooo delish.I ate it with Burghul Pilaf by Ziyad. It complemented each other well I could not believe that this dish is low in calories. I have tried a couple of your dishes and they are always good and very flavorful.That is always the hard part with trying to eat healthy or diet, the food is boring and bland. Thank you so for posting,
    sincerly the "PICKY EATER"