By Grocery List Plus Editorial Staff | Published on June 9, 2026
Serves 4
216 cal · 20 min
Red Curry with Shrimp, Zucchini, and Carrot
Recipe GLPRc06a9f22b07ad0
A vibrant Southeast Asian-inspired red curry featuring succulent shrimp and fresh vegetables in a fragrant coconut broth. This quick and wholesome dish comes together in just 20 minutes, combining the creaminess of coconut milk with the bold flavors of red curry paste, balanced with sweet, sour, and savory notes. Fresh herbs and lime juice brighten every spoonful.
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Ingredients
1 (14 ounce) can coconut milk
4 tablespoons red curry paste
2 small zucchini, cut into 1-inch cubes
2 small carrots, peeled and cut into 1/2-inch pieces
1 to 2 jalapeños, stemmed, seeded, and sliced (optional)
1/2 cup fresh or frozen peas
2 tablespoons Asian fish sauce
2 tablespoons palm sugar or brown sugar
1/2 cup low-sodium chicken stock or water
8 ounces shrimp, peeled and deveined
Handful fresh cilantro, chopped
Handful fresh mint leaves, half chopped and half left whole
2 tablespoons fresh lime juice
Directions
Prepare the vegetables: cut zucchini into 1-inch cubes, peel carrots and cut into 1/2-inch pieces, slice jalapeños if using, and chop cilantro and mint, setting them aside.
Peel and devein the shrimp if not already done, and pat dry with paper towels.
Heat a large pot or wok over medium-high heat. Open the can of coconut milk and pour about 1/2 cup of the thick cream from the top into the pot. Stir in the red curry paste and cook for 1 to 2 minutes, stirring frequently, until fragrant and the paste begins to darken slightly.
Pour the remaining coconut milk and the chicken stock or water into the pot, stirring well to combine with the curry paste. Bring to a gentle boil.
Add the carrot pieces and zucchini cubes to the simmering curry. Cook for 3 to 4 minutes until the vegetables begin to soften.
Stir in the fish sauce, palm sugar (or brown sugar), and jalapeños if using. Taste and adjust seasoning as needed.
Add the shrimp and peas to the curry. Cook for 2 to 3 minutes, stirring occasionally, until the shrimp are opaque and cooked through (shrimp should be firm and pinkish in color, not translucent).
Remove from heat and stir in the fresh lime juice. Taste and adjust seasoning if needed.
Ladle the curry into bowls and garnish generously with fresh cilantro, the chopped mint, and any remaining whole mint leaves. Serve immediately.
Comments
Red curry paste and fish sauce require a dedicated stop at an Asian grocer—neither Harris Teeter, Food Lion, Publix, Walmart, ALDI, nor Kroger reliably stock them in Charlotte—adding real friction to a weeknight shop. The shrimp, zucchini, carrot, peas, and cilantro are all readily available at any major chain, and the total ingredient cost lands around $12–14 for four servings, or $3–3.50 per serving, making it competitive for a quick seafood dinner. The stated 20 minutes ignores mincing the jalapeño, prepping vegetables, and a proper simmer; budget 30 minutes with practice, especially if you're buying block coconut milk. This reheats reasonably if you store it separately from rice, though the shrimp texture softens on day two, so plan for same-week, not weekend meal prep.
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