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    Home » Recipes » Thai Red Curry Shrimp Tacos

    Thai Red Curry Shrimp Tacos

    Published Dec 17, 2019 · Modified Feb 10, 2021 by Renee · Leave a Comment · This post may include affiliate links. As an Amazon Associate I earn from qualifying purchases.

    Jump to Recipe

    Shrimp tacos drizzled with Thai red curry sauce and topped with pickled cucumbers, carrots, jalapenos, and peanuts.

    Completed Red Curry Tacos on a plate with red curry sauce on the side.

    These Thai Red Curry Shrimp Tacos look fancy, but they are actually so easy to make! My inspiration came from a local Phoenix Restaurant that had a Shrimp Curry Taco on their menu and absolutely loved the flavor combination. I knew I had to re-create the recipe and was excited when I nailed it the first try!

    Two Tacos on a plate with a glass of water in the background.

    The sauce is my standard Thai red curry, with the addition of a thickener, like cornstarch or arrowroot starch. The thicker curry sauce sticks to the shrimp better and prevents a runny tacos.

    Not a fan of shrimp? These would be awesome with a grilled meat, or even grilled mushrooms for a vegan option.

    How to Make Thai Red Curry Shrimp Tacos

    Start by quick pickling some shredded cucumbers and carrots. Just 30 minutes is all you need and the acidity helps add some brightness and crunch to the tacos. Combine rice vinegar with some sugar and place shredded carrots and cucumbers in a jar give it a shake and place in the fridge.

    Two Tacos topped with pickled carrots and cucumbers.

    Next make the red curry sauce, which is just red curry paste, canned coconut milk, and a thickener like cornstarch or arrowroot starch. You want the consistency of gravy but not too thick.

    Two Pieces of shrimp on tortillas with red curry sauce being drizzled on top.

    For the shrimp, I used salt, pepper, and paprika for some spice and color on the shrimp.

    How to Heat up Corn Tortillas

    I feel like this step is overlooked when making tacos. But it makes a difference, so please take 5 minutes to heat up your tortillas. You can either do this by heating up a skillet, no oil, and place the tortillas for a minute on each side. I love getting some charred makes on them.

    Toasted tortillas on a plate

    Or you can use the oven and place the tortillas on a baking sheet for just a few minutes, you don't want them to get crispy. Keep them warm in a tortilla warmer, foil, or wrapped in a kitchen towel.

    Assemble the Tacos

    Place Shrimp on a warmed tortilla, drizzle the red curry sauce, top with pickled cucumber and carrots, and garnish with sliced jalapenos, cilantro, and chopped peanuts.

    Want a Low Carb Version? Use butter lettuce instead of tortillas. Just as tasty and fresh!

    Up close view of shrimp tacos topped with sliced jalapenos.

    Here are some other tasty Thai curry recipes:

    Yellow Curry

    Green Curry

    Red Curry Stir Fry

    Two Tacos on a plate with a glass of water in the background.

    Thai Red Curry Shrimp Taco Recipe

    Renee
    Shrimp tacos drizzled with Thai red curry sauce and topped with pickled cucumbers, carrots, jalapenos, and peanuts.
    Print Recipe Pin Recipe
    Prep Time 15 mins
    Cook Time 15 mins
    Servings 12 Tacos

    Ingredients
      

    Red Curry Sauce

    • 1 Tbsp Coconut Oil or sub your favorite oil
    • 2 tablespoon Red Curry Paste I used Maseri, which is spicier than the Thai Kitchen Brand.
    • 1 Can Full Fat Coconut Milk
    • 1 tablespoon Cornstarch or Arrowroot starch Mix with 1 tablespoon Water to make a Slurry

    Tacos

    • 12 Corn Tortillas
    • 24 Shrimp 2 Pieces of Shrimp per a taco
    • 1 tablespoon Oil
    • ½ teaspoon Salt
    • 1 teaspoon Paprika
    • ½ cup Cucumber Shredded
    • ½ cup Carrots Shredded
    • 3 tablespoon Rice Vinegar
    • 1 tsp Sugar
    • Jalapenos, cilantro, and chopped peanuts For Garnish

    Instructions
     

    Pickled Cucumbers and Carrots

    • Use either a mandolin with a shredding attachment or a knife to make julienne shreds with a cucumber and carrot. Place in a mason jar or small container.
    • Mix Rice vinegar and sugar together to dissolve, then pour over carrots and cucumbers. Give it a good shake or stir and place in refrigerator while you make the tacos.

    Red Curry Sauce

    • In a small saucepan over medium heat, add coconut oil and curry paste (start with 1 tablespoon if you don't want it spicy). Break it up and after a minute add the coconut milk.
    • Mix well, and bring to a light simmer. Taste the sauce and see if additional curry paste or salt is needed.
    • Mix Cornstarch or Arrowroot starch with water to make a slurry. Then pour into red curry sauce. Mix well, and turn the heat off. Sauce will thicken as it cools, you want the consistency of gravy. If it's still too thin then add more starch slurry. If too thick add a little bit of water.

    Shrimp

    • In a large bowl, add Oil, Salt, and Paprika to Shrimp, mix well.
    • In a saute pan over medium heat, place shrimp so they are not touching each other and cook on each side till they turn pink. This only takes a couple minutes.

    Tortillas

    • Warm tortillas either on a baking sheet in a 300 degree oven, or on a skillet with no oil. I like to get some charred marks on them. Then keep tortillas warm in a tortilla warmer or wrapped in foil, or a clean kitchen towel.
    • Assemble Tacos: Place 2 shrimp on a warmed tortilla, drizzle red curry sauce on top, place pickled cucumbers and carrots, then top with sliced jalapenos, cilantro, and chopped peanuts.

    Notes

    If using Arrowroot starch to thicken the curry sauce, start with half of the slurry and see hot it thickens. If you add too much, it can turn into a glob. 

    Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.

    Keyword Red Curry Shrimp Tacos
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