When I first posted on my Instagram stories that I was making red curry for dinner, I received so many requests for the recipe so I knew I had to share. This is a recipe that I make from memory so it took me a while to write it all out 🙂 Please know that this recipe is extremely versatile and you can use your favorite protein and vegetables, not just the ones listed. Enjoy!
Easy Paleo Thai Red Curry
I used to make this as a kid with my dad for my family dinners. This recipe is my revised paleo version that tastes just as great!
- 2-3 T Coconut oil
- 2-3 T Red curry paste Use less if you don't like it too spicy. Mae Ploy is the very BEST brand out there.
- 1 pound Frozen Wild Argentinian Red Shrimp
- 2 cups Shredded carrots
- 2 cloves Minced fresh garlic
- 2 t Minced fresh ginger
- 1-2 cans Coconut milk I use full fat coconut milk because it thickens up the curry. If you don't like your curry to be too soupy, start with only one can.
- 3 T Coconut aminos
- 1 t Red Boat Fish Sauce
- 1 pound Snow peas
- To Taste Salt and Pepper
Heat the oil in a large pot/deep skillet over medium heat.
Once hot, add the curry paste and sauté for 2 minutes.
Add in the shrimp, carrots, garlic, and ginger and stir until the red curry is evenly coated over all of the shrimp.
Pour in the coconut milk, aminos, and fish sauce and stir until well combined.
Bring the curry to a boil and then reduce heat, cover, and simmer for 10 minutes, stirring occasionally.
Add in the snow peas and continue simmering for 10 more minutes until all ingredients are cooked through.
Add salt and pepper to taste.
Serve on top of cauliflower rice with top with lime slices, fresh cilantro, and peanuts!
Feel free to change out the protein and the veggies! I used to only make this dish with pork, bamboo shoots, and red peppers. Taylor loves it with shrimp, snow peas, and carrots! Pick your favorite meat and vegetables it will still taste good because this is a very versatile recipe.
Note: If your shrimp aren't raw and frozen, you will need to add them in at the end because they will get way overdone if you simmer them for 20 minutes. This is also why we added the snow peas in at the end.