Red Curry Shrimps with Peas and Baby Corn


Last night I was craving some Thai food. All day I dreamt of eating my favorite Thai dish: Tofu in a Red Curry Sauce. I had so much to do though, that they were no time to go to a restaurant, and since the word “take out” is not in our vocabulary, I just swung by the store in search of what I needed to make that dish right after school;-)

I hope that you will try this dish at home, it is very inexpensive, needs only 5 minutes to cook and is delicious!!!!

Ingredients for 4:

  • 1 lb. of shrimps, unpeeled and deveined.
  • 1 bag of frozen peas thawed out.
  • 1/2 can of coconut milk or about 1 cup.
  • 3 tbsp. of Roasted Red Chili Paste
  • 1 tbsp. of fresh basil
  • 1 can of baby corn, drained.

photo 2

  1. If using fresh shrimps, peel the shrimps, and slice the back of each shrimp to remove what looks like a vein.
  2. Rinse the shrimps and pat them dry. If using frozen shrimps, thaw them out and pat them dry before using them.
  3. Scoop the foamy part of the coconut milk into a small 3
  4. Add 2-3 tbsp of the Roasted Red Chili Paste, mix well and place onto a warm stove.
  5. Bring this mixture to boil.
  6. Add the shrimps, and cook for 2-3 minutes.
  7. Then add the rest of the coconut milk and stir.
  8. Add the peas, and the corn and cook for another 2 minutes. photo 4
  9. Before serving, chop some basil, and mix it well into the mixture.
  10. Eat… Yumm, Yumm…


You may want to fix some coconut rice to serve with it. I did not, it tasted great without it. 

Bon Appetit and Happy Cooking!!!