Red Curry Shrimp

These are incredibly simple appetizers that look fancy, but don’t take much effort.  I used Thai Kitchen brand curry paste, and it made them really spicy, so if you don’t have a high tolerance for hot food, cut back on that a little bit! (My husband and I didn’t think they were spicy at all because we’ve been putting hot sauce on EVERYTHING – in preparation for the food in Thailand — but my sister said they were way too spicy!)

I found some fresh Thai basil in our local Asian market, but regular basil would be fine too. 

The medium shrimp I used is 26-30 count per pound.
(from Gourmet Magazine, December 2008)
24 uncooked medium shrimp (peeled, tails on)
2 tbsp vegetable oil
2 tbsp red curry paste
24 large Thai basil leaves
Preheat the broiler.
Stir together vegetable oil and curry paste in a large bowl, then stir in shrimp and coat well.
Arrange shrimp on a baking pan and put under the boiler for 2-3 minutes, until just cooked.
Thread onto wood skewers with a basil leaf.  
Serve warm or at room temperature.
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9 Responses to “Red Curry Shrimp”


  1. 1 Lisa January 8, 2009 at 3:23 pm

    Love this idea and the presentation is killer!

  2. 2 Maria January 8, 2009 at 3:43 pm

    Shrimp with a kick, I like it!

  3. 3 Laure January 8, 2009 at 4:49 pm

    My husband loves red curry! We are definitely going to have to try this one out. It looks amazing!

  4. 4 That Girl January 8, 2009 at 9:32 pm

    I love that you prep for your trip by eating spicy foods!

  5. 5 Joelen January 9, 2009 at 4:51 am

    What a great flavor for shrimp!!

  6. 6 Erin January 9, 2009 at 5:42 pm

    That looks so simple & delicous!

  7. 7 Katie January 12, 2009 at 12:37 pm

    These look so YUMMY and I LOVE the presentation!

  8. 8 Jaime January 12, 2009 at 7:59 pm

    i love thai and i love basil 🙂 great app idea

  9. 9 Brenda February 9, 2010 at 7:50 am

    I love thai food. Thanks for this one!


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