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Shrimp and cucumber in creamy Thai red curry sauce served with fluffy white rice in a white bowl.

Shrimp and Cucumber with Red Thai Curry

Shrimp and Cucumber with Thai Red Curry is a quick and creamy seafood dish made with tender shrimp, fresh cucumber, coconut milk, red curry paste, and fish sauce. The shrimp cooks in a rich Thai-inspired curry sauce, while the cucumber adds a light, fresh bite that balances the bold flavors.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 Servings
Course: Main Course
Cuisine: Thai
Calories: 390
Ingredients Method Notes

Ingredients
  

  • 2 tbsp Vegetable Oil
  • 1 Pounds Shrimp peeled and deveined
  • 2 cups Cucumber peeled, seeded and cut into medium dice
Thai Red Curry
  • 1 tbsp Vegetable Oil
  • 2 to 3 cups Red Curry Paste
  • ½ cup Water
  • 1 can Coconut Milk
  • 1 to 2 tbsp Nam Pla Fish Sauce

Method
 

  1. 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
  2. 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
    3. This step helps release the aroma of the curry paste and gives the sauce a deeper flavor.
  3. 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
  4. 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
    5. Taste the sauce and adjust if needed. Add more fish sauce for a saltier, more savory flavor, or add a little water if the sauce becomes too thick.
  5. 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
    6. The shrimp does not need to be fully cooked at this stage because it will finish cooking in the curry sauce.
  6. Add the shrimp to the red curry sauce. Simmer gently for 2 to 3 minutes, or until the shrimp are fully cooked and tender.
    7. Avoid boiling the curry too hard once the shrimp is added. A gentle simmer keeps the shrimp from becoming tough.
  7. Add the diced cucumber near the end of cooking. Simmer for only 1 to 2 minutes so the cucumber stays slightly crisp and fresh.
  8. 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.