Keto Thai Red Curry Shrimp is creamy, low carb, and with just a bit of heat! We say this recipe is a total “flavor explosion!” The red curry paste combined with the creamy coconut milk forms the flavorful sauce. The shrimp are seared in sesame oil. They are so delicious. Explosion is also another appropriate word, since Thai restaurants are one of the hottest restaurant choices today.
When we lived on the east coast, we found that many of our favorite Chinese restaurants were beginning to include a few Thai dishes on their menus. Joanie and I often enjoyed Pad Thai with either shrimp or chicken. It was always so delicious that we could never make the choice to try other Thai dishes. But, with a Keto lifestyle, the restaurant Pad Thai noodles we enjoyed had to be abandoned. So, we started to look for another go-to Thai recipe. The result is Joanie’s Keto Thai Red Curry Shrimp. She did create a delicious Pad Thai recipe using spaghetti squash for noodles. Click the link to try that delicious pasta recipe.
Keto Thai Red Curry Shrimp
Keto Thai Red Curry Shrimp Ingredients
Purists would make their own curry paste and feature cooked chilis, lemon grass, and ginger. They would use hotter green chilis for Green Curry and milder red chilis for a Red Curry paste. Joanie made this recipe simple by buying prepared Red Curry paste at the market. Unsweetened Coconut Milk and Thai Fish Sauce are also readily available in most markets. They are essential to the dish, so if you cannot find them, you can purchase our favorites by clicking the pictures below.
We use a medium-sized shrimp for this recipe. Since it is in a sauce, either a medium (20-25 Count) or even smaller would work well. Since the pre-cooked shrimp is added at the end (after the sauce has been made), it is not about adding the shrimp flavor. The fish sauce will help with a seafood taste, but truly this recipe is all about the curry paste and coconut milk flavor. Joanie liked adding thinly sliced red pepper and green beans for her creation. Snap peas are traditional and you can even find recipes calling for bamboo shoots. Some even add chopped peanuts as a garnish, similar to Pad Thai.
Joanie wanted to give the seared shrimp a Thai flavor so instead of searing or sautéing them in olive oil, she seared them in sesame oil. We sampled, after reserving the cooked shrimp, and they were delicious. The garlic and onion was also sautéd in the hot sesame-oiled Wok. If you are not a big fan of coconut milk you could use heavy cream instead. You can even use one half of each. Although the result would not be a Thai dish, we do like shrimp in cream. Try our Keto Shrimp in Tomato Basil Cream Sauce,
An additional tip on this recipe – sliver the green beans and red pepper. They are not being cooked very long in the sauce. You want to maintain a bit of crunch, but you do not want the be overpowered by the vegetables in the dish. Finally, remember that the shrimp have already been cooked so they do not have to be in the sauce very long before plating. You are simply trying to heat them through.
Finally, this is a recipe that calls for adjusting the amount of heat to your taste. Start with a little less Red Curry paste and taste the sauce as you go. You can always add more Red Curry paste to increase the heat. We are used to a bit more heat, here in the Southwest, but curry paste can quickly become too hot for your palate. Adjust as you go!
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Keto Thai Red Curry Shrimp – A Flavor Explosion with Coconut and Curry!
Keto Thai Red Curry Shrimp is a total flavor explosion! A creamy low-carb sauce with just a bit of heat from traditional Thai ingredients. The best part of this recipe is that you can experience your favorite Thai restaurant food from home! Plus, it is definitely Tasty Low Carb!
Keto Thai Red Curry Shrimp
- 2 teaspoons Sesame oil
- 1 ½ pounds Shrimp (20-25 count peeled and deveined)
- ½ Onion (finely chopped)
- 3 cloves Garlic (finely chopped)
- 12 ounces Coconut milk
- 2 teaspoons Red curry paste
- 2 tablespoons Fish sauce
- 6 ounces Green beans (slivered in half)
- 6 ounces Red pepper (cut in narrow strips)
- 4 sprigs Cilantro ( take stems off and chop)
- 1 tablespoon Lime juice (fresh)
- 6 Basil leaves (julienned)
- Add sesame oil to a wok-style skillet. While heating over medium heat, prepare ingredients since the cooking process will go quickly.
- Stir fry the shrimp for 2 minutes per side. Reserve to a plate. Next sauté the onions for 2 minutes. Half way through heating the onions, add the chopped garilic and sauté until fragrant.
- Pour in the coconut milk, half of the red curry paste (taste after simmering for 2 minutes – then add more if needed), and fish sauce. Simmer uncovered for 5 minutes until the sauce is thick and creamy.
- Add the green bean slivers and red pepper strips and sauté for 2 minutes.
- Toss in the cilantro and stir the sauce, cooking for 1 minute. Add back the shrimp and cook for 1 minute to heat through.
- Garnish with the juice of 1/4 lime and top with julienned basil leaves. Serve hot.
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