Thai Shrimp Curry

"Have had a hankering for Thai shrimp curry, lately. This was slated to be my choice tonight, but alas, I only had one can of coconut milk! So I'm saving it here to make later. This came from a reputable source, though, so proceed without fear!"
 
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Ready In:
50mins
Ingredients:
14
Serves:
4-6
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ingredients

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directions

  • Carefully remove the lids from the cans of coconut milk without shaking them.
  • Spoon about 1 cup of the thick (or even solid) "cream" from the tops of the cans and place in a large, heavy pot with the red curry paste.
  • Bring to a boil over high heat and cook, stirring frequently, until the cream separates into colored oil and coconut solids, about 8 to 10 minutes.
  • Stir in the remaining coconut milk, fish sauce, and brown sugar and simmer for 5 minutes.
  • Add the shrimp (and pineapple, if you add it) and bring back to a simmer over moderate heat.
  • Cook until the shrimp is almost done, 3 to 4 minutes, and add the snow peas, bell pepper, and optional hot pepper. Cook until the vegetables are crisp-tender, about 2 minutes. Remove from the heat and stir in the lime juice and adjust the seasoning with salt if necessary.
  • Garnish with whole basil leaves, mint leaves, and chopped peanuts and serve with white rice.

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Reviews

  1. This was very good. I used the pineapple for the taste contrast. I added two serrano peppers instead of a single pepper. I also used some Prik Bon to add a little heat.
     
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RECIPE SUBMITTED BY

bok bok, bok bok bok bok.
 
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