Thai Curry Recipe

Name: Thai Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Two 15-ounce cans coconut milk; 1 cup low-sodium chicken broth or clam juice; 1/4 cup yellow curry paste, such as Mae Ploy; 1 medium carrot, peeled and sliced into 1/4-inch-thick rounds; 1 small red bell pepper, cored, seeded and chopped into 1/4-inch pieces; 1 small onion, chopped; One 15-ounce can baby corn, drained, rinsed and cut into 1-inch pieces; 1 Thai chile or serrano chile, stemmed and thinly sliced; 5 sprigs Thai basil, with stems; 3 Thai lime leaves; 1 1/2 tablespoons fish sauce; 1 pound large shrimp, peeled and deveined; 4 ounces snap peas, halved; 8 ounces fresh thin rice noodles; 4 cups canola oil or safflower oil; 1/4 cup chopped fresh cilantro leaves; 1/3 cup lightly salted peanuts, chopped

Servings: persons

Two 15-ounce cans coconut milk
1 cup low-sodium chicken broth or clam juice
1/4 cup yellow curry paste, such as Mae Ploy
1 medium carrot, peeled and sliced into 1/4-inch-thick rounds
1 small red bell pepper, cored, seeded and chopped into 1/4-inch pieces
1 small onion, chopped
One 15-ounce can baby corn, drained, rinsed and cut into 1-inch pieces
1 Thai chile or serrano chile, stemmed and thinly sliced
5 sprigs Thai basil, with stems
3 Thai lime leaves
1 1/2 tablespoons fish sauce
1 pound large shrimp, peeled and deveined
4 ounces snap peas, halved
8 ounces fresh thin rice noodles
4 cups canola oil or safflower oil
1/4 cup chopped fresh cilantro leaves
1/3 cup lightly salted peanuts, chopped

1
In a large saucepan, bring the coconut milk, chicken broth and curry paste to a boil over medium-high heat, whisking until smooth, about 2 minutes.
2
Add the carrot, red pepper, onion, corn, chile, basil, lime leaves and fish sauce.
3
Bring to a simmer, cover the pan and cook for 30 minutes, or until the vegetables are tender.
4
Add the shrimp, snap peas and half of the noodles (reserve the remaining noodles for frying).
5
Simmer, uncovered, until the shrimp are cooked through, 5 to 7 minutes.
6
Remove and discard the lime leaves and basil sprigs.
7
Pour the canola oil into a large, wide saucepan fitted with a deep-fry thermometer.
8
Heat the oil to 350 degrees F. Add the reserved noodles and fry them until crispy, about 20 seconds.
9
Drain on paper towels.
10
Ladle the curry into four bowls.
11
Garnish with cilantro and peanuts and serve.

2681

kcal

Calories

250

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Two 15-ounce cans coconut milk, 1 cup low-sodium chicken broth or clam juice, 1/4 cup yellow curry paste, such as Mae Ploy, 1 medium carrot, peeled and sliced into 1/4-inch-thick rounds, and more.

Yes, Thai Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Thai Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions