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Thai Red Curry

Servings: 4

Red Thai Curry


2 TBSP Thai red curry paste

½ tsp olive oil

14 oz low fat coconut milk divided

8-10 large peeled tiger shrimp

1 inch piece fresh ginger grated

1 clove grated garlic

1 TBSP maple syrup or brown sugar

7 oz fresh spinach

Handful fresh chopped cilantro

1 or 2 chilli’s finely chopped (optional)


  1. In a large saucepan heat olive oil (½ tsp) and curry paste (2 TBSP) over medium heat and cook for a minute stirring.
  2. Stir in half of the coconut milk (7 oz) and shrimp (8-10) and cook shrimp for 1-2 minutes each side.
  3. Add the ginger, garlic (1 clove), and maple syrup (1 TBSP) and cook for 1 minute.
  4. Add the rest of the coconut milk (7 oz), bring to a simmer.
  5. Stir in the spinch (7 oz) and cook for another minute.
  6. Take off the heat and add the cilantro and extra chilli if you are using it. Tip: If you want a virtually fat free curry, then add fat free half and half after the spinach and do not bring back to a simmer.

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