Estimated reading time: 3 minutes
Shrimp and Cucumber with Thai Red Curry is a quick, creamy, and flavorful dish made with tender shrimp, fresh cucumber, coconut milk, red curry paste, and nam pla. It is light enough for a simple weeknight dinner but rich enough to feel comforting and satisfying.
This recipe brings together the bold flavor of Thai red curry with the natural sweetness of shrimp. The cucumber is added near the end of cooking, giving the dish a fresh and slightly crisp texture that balances the creamy coconut curry sauce.
If you enjoy seafood curry, this is an easy recipe to add to your home cooking list. It cooks fast, uses simple ingredients, and pairs perfectly with steamed jasmine rice.
Why You’ll Love This Recipe
This Thai red curry shrimp recipe is full of flavor but does not take much time to prepare. The red curry paste gives the sauce warmth and depth, while coconut milk makes it smooth and creamy. Fish sauce adds savory seasoning, and cucumber keeps the dish light and refreshing.
It is also a great recipe for busy nights because shrimp cooks quickly. Once the curry sauce is ready, the whole dish comes together in just a few minutes.
Shrimp and Cucumber with Red Thai Curry
Ingredients
Method
- Pat the shrimp dry with paper towel. This helps the shrimp cook properly and prevents excess water from thinning the curry sauce. And peel the cucumber, remove the seeds, and cut it into medium dice. Set aside until the end of cooking.1 Pounds Shrimp, 2 cups Cucumber
- Heat 1 tablespoon of vegetable oil in a saucepan or sauté pan over medium heat. Add the red curry paste and cook for 1 to 2 minutes, stirring constantly.1 tbsp Vegetable Oil, 2 to 3 cups Red Curry Paste
- Add the water and stir until the curry paste loosens into the liquid. Pour in the coconut milk and mix well until the sauce becomes smooth and creamy.½ cup Water, 1 can Coconut Milk
- Bring the sauce to a gentle simmer. Add the nam pla and stir. Let the sauce simmer for 5 to 7 minutes so the flavors can blend together.1 to 2 tbsp Nam Pla
- In a separate pan, heat 2 tablespoons of vegetable oil over medium-high heat. Add the shrimp and cook for 1 to 2 minutes per side, just until they begin to turn pink.1 Pounds Shrimp, 2 tbsp Vegetable Oil
- Add the shrimp to the red curry sauce. Simmer gently for 2 to 3 minutes, or until the shrimp are fully cooked and tender.
- Add the diced cucumber near the end of cooking. Simmer for only 1 to 2 minutes so the cucumber stays slightly crisp and fresh.
- Serve the Shrimp and Cucumber in Thai Red Curry hot with steamed jasmine rice, rice noodles, or a simple side of vegetables.
Notes
- Do not overcook the shrimp. Shrimp cooks very quickly, and overcooking can make it firm and rubbery.
- Add the cucumber at the end so it keeps its fresh texture. If it cooks too long, it can become too soft and watery.
- For a mild curry, start with 2 tablespoons of red curry paste. For a stronger and bolder flavor, use 3 tablespoons.
- If your curry sauce tastes too salty, add a little more coconut milk or water to balance it.
What to Serve with Shrimp and Cucumber with Thai Red Curry
This dish is best served with steamed jasmine rice because the rice absorbs the creamy red curry sauce. You can also serve it with rice noodles for a lighter meal. For a complete dinner, pair it with a simple green vegetable, fresh herbs, or a crisp cucumber salad.
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Final Thoughts
Shrimp and Cucumber in Thai Red Curry is a simple but flavorful seafood curry that is perfect for home cooks. The shrimp brings sweetness, the coconut milk adds richness, and the cucumber gives the dish a fresh finish. It is fast, comforting, and full of Thai-inspired flavor, making it a great recipe for busy weeknights or casual family meals.
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