Thai Curry Recipe

Name: Thai Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Seafood
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.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

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

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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.

Thai Curry

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