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Two shrimp tacos topped with carrots, cucumber, and jalapeno slices.

Thai Red Curry Shrimp Taco Recipe

Renee
Shrimp tacos drizzled with Thai red curry sauce and topped with pickled cucumbers, carrots, jalapenos, and peanuts.
5 from 1 vote
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 12 Tacos

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Ingredients
  

Red Curry Sauce

  • 1 tablespoon Coconut Oil or sub your favorite oil
  • 2 tablespoon Red Curry Paste I used Mae Ploy, which is spicier than the Thai Kitchen Brand.
  • 15 ounce Full Fat Coconut Milk (1 can)
  • 1 tablespoon Cornstarch or Arrowroot starch
  • 1 tablespoon Water

Tacos

  • 12 Corn Tortillas
  • 24 Jumbo 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 teaspoon 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, and mix to coat each piece.
  • 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 on a skillet with no oil, or directly over a gas flame. Keep the 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.
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Notes

If using Arrowroot starch to thicken the curry sauce, start with half of the slurry and see how it thickens. If you add too much, it can turn into a glob. 
For leftovers, store all the ingredients separately in the refrigerator. I suggest keeping it for up to 2 days.

Nutrition

Calories: 185kcalCarbohydrates: 15gProtein: 8gFat: 11gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 50mgSodium: 344mgPotassium: 197mgFiber: 2gSugar: 1gVitamin A: 1374IUVitamin C: 2mgCalcium: 55mgIron: 2mg

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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