Thai curry is gluten free, or at least it should be. This Thai Red Shrimp Curry is easy to make with store bought curry paste, canned coconut milk and the quintessential Thai ingredient, fish sauce. This dish highlights the complex flavours that are the hallmark of Thai curries.
Thai coconut rice is perfect with any Thai curry and this simple cucumber and carrot salad in a refreshing complement to the meal. For more dishes to create an amazing meal check out my complete Thai dinner menu.
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Ingredients
Don’t be intimidated, get your gluten free pantry set up to cook all the Asian dishes you want. Once you've got fish sauce and coconut milk you can cook many amazing Thai dishes.
- Coconut milk - learn more about reading the label and knowing the fat content of the coconut milk you buy in this post, canned coconut milk.
- Red curry paste -
- Fish sauce
- dried red chiles
- Shrimp
- Fresh lime leaves torn in half (substitute dried or frozen lime leaves, fresh Thai basil or even mint)
- cilantro
- limes
See recipe card for exact amounts.
Each unique combination creates a harmonious layering of flavour upon flavour called rot chart – the heart and soul of Thai cuisine. If you're new to Thai cooking check out this post, Introduction To Thai Ingredients.
Ingredients: Store Bought vs Homemade Curry Paste
Using store bought paste decreases the number of ingredients you need to have and makes Thai curry recipes quick and easy.
The most popular ones are yellow curry paste for chicken dishes, green for meat and red for seafood. Both Cock brand and Thai Kitchen make green curry paste, red curry paste and more, that are gluten free (at the time of writing). They can be found online or in Asian grocery stores and a well stocked Asian section in large grocery stores.
Adventurous cooks who want to dive into Thai food can start by making this homemade Thai yellow curry paste. This is the recipe I started with 30 years ago before online shopping and when you couldn't readily buy it.
Instructions for a Thai Dinner
When planning a dinner rather than making large quantities, Thai cooks simply add more dishes to their menu. It provides an opportunity to compare the different types of curries along with side dishes that complement them.
Dinner Club
Travel and food go hand in hand and provide inspiration to try exotic dishes from cuisines around the world. Starting a gluten free Dinner Club, is the perfect idea for adventurous cooks.
If you're intrigued about starting a Dinner Club check out this post, How To Start A Gourmet Dinner Club. I have eight complete Dinner Club menus to get you through the first year.
As they say in Thailand…Gan gin gan yu.
As you eat, so you are.
Get The Tools
My flat-bottom wok is one of my favourite kitchen tools. I got my first wok as a gift when I was a young cook. It lives in the cupboard above the fridge so is easy to grab whether I'm making an everyday vegetable stir fry, a Thai curry or deep frying.
If you don’t have one you don’t know what you’re missing. There is no comparison between cooking in a wok versus a large frying pan.
A Travel Tale from Thailand
From time to time I write a travel post for my friend Sue over at Travel Tales of Life. I wrote this one titled Thai Red Shrimp Curry about our trip to Thailand many years ago.
Thai Red Shrimp Curry
Ingredients
- 3 cups coconut milk
- 3 tablespoon red curry paste
- 2 tablespoon fish sauce
- 2 dried red chiles, broken and seeded
- 1½ lbs large shrimp, shelled with tails left on
- 4 fresh lime leaves torn in half (substitute dried or frozen lime leaves, fresh Thai basil or even mint)
- ¼ cup fresh cilantro, chopped
- 2 limes, cut in wedges
Instructions
- Set a wok or deep pan over high heat and add coconut milk.
- When the milk is warm add the curry paste and gently whisk to blend in. Bring to a slow boil then reduce heat to low and simmer the sauce for 5 minutes.
- Add the shrimp and lime leaves. Cook, stirring, until the shrimp are just cooked through, 2-3 minutes.
- Transfer the curry to a large serving bowl. Remove the chile pieces or warn guests not to eat them. Sprinkle with cilantro and garnish with lime wedges.
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