Ingredients
- 2-3 tbsp extra virgin olive oil
- 1 lb shrimp peeled and deveined (OR 1 lb chicken breast, cut into bite-sized pieces)
- 1 onion chopped
- 2 bell pepper chopped
- 1 ½ teaspoons minced garlic or 3 cloves, minced
- 1 cup shredded carrots
- 1 tablespoon ginger paste
- 2 teaspoons coriander
- 2 teaspoons turmeric
- splash soy sauce
- Sriracha to taste (optional)
- 1 can (13.66 oz) coconut milk unsweetened
- 1-3 tbsp red Thai curry paste
- black pepper to taste
- 1 ½ cups chicken broth for a brothier sauce (optional)
- Jasmine rice prepared
- Naan bread for serving
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- Heat olive oil in a large skillet or Dutch oven over medium-high heat. Add shrimp (or chicken) and sauté until cooked through. Remove shrimp and set aside (if using chicken, cook fully through before removing).
- In the same pan, sauté garlic, onion, bell peppers, and carrots for 4–5 minutes until softened. While sautéing, add coriander, turmeric, ginger paste, soy sauce, and pepper. Stir often.
- Add Thai red curry paste and stir to combine with the vegetables.
- Pour in coconut milk (and chicken broth if using). Bring to a boil, then reduce heat and simmer for about 5 minutes.
- Add shrimp back in during the last 2–3 minutes (if using chicken, it can stay in throughout).
- Serve over jasmine rice with toasted naan for dipping.
Nutrition
Video
Notes
To feed a crowd: run two pots simultaneously — one with chicken, one with shrimp — so everyone gets to choose their protein. Same sauce, same vegetables, twice the options.
Start with 1 tablespoon of Thai red curry paste and add more to your heat preference. Add chicken broth for a saucier, brothier curry — skip it for a thicker, creamier sauce. Always use unsweetened coconut milk — sweetened will throw off the entire flavor.
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