Spicy Thai Red Curry

This spicy red curry is packed with veggies and rich spices for the perfect simple-to-make, yet impressive dinner.


  • 3 tablespoons of sesame seed oil 
  • 4 tablespoons of red curry paste
  • 1 can of unsweetened coconut milk
  • 2-3 tablespoons of Kitchen Accomplice Veggie Broth Concentrate or 4-6 tablespoons of Vegan Plant-Based No-Bone Broth Concentrate
  • 1 red pepper, chopped
  • 1 yellow pepper, chopped
  • 1 orange pepper, chopped
  • 1 cup of mushrooms, chopped
  • ½ white onion, chopped
  • 2 garlic cloves, minced 
  • 1 lb. of shrimp 
  • ½ chopped green onion and basil for topping  



In a large sized sauce pan, add 1 tablespoon of sesame seed oil and the red curry paste. Cook on medium heat for 3-4 minutes. Add the coconut milk and the Veggie Broth Concentrate Vegan Plant-Based No-Bone Broth Concentrate and stir. Let simmer for 5 minutes. Add peppers and mushroomsand let cook for 10 minutes. Meanwhile, add your chopped white onion and garlic to a medium pan and let cook until the onions are soft. Add the shrimp and cook until the shrimp turn slightly pink. Add the shrimp and onion/garlic mixture to the curry and let cook for an additional 15 minutes on low heat with the lid on. Top with chopped green onions and basil.

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