Thai Shrimp Curry Recipe

Name: Thai Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup chopped onion; 3 large shallots, chopped; 3 tablespoons chopped lemongrass* (from bottom 3 inches of about 5 peeled stalks); 3 tablespoons chopped cilantro stems; 3 tablespoons chopped peeled fresh ginger; 1 tablespoon turmeric; 2 teaspoons ground cumin; 1 teaspoon dried crushed red pepper; 2 cups canned unsweetened coconut milk**; 2 8-ounce bottles clam juice; 2 tablespoons vegetable oil; 2 pounds large uncooked shrimp, peeled, deveined; 1 head bok choy (about 1 1/2 pounds), white part cut crosswise into 1/4-inch-thick slices, dark green part cut crosswise into 1-inch-wide slices; 1 pound snow peas, stringed; 2 3.5-ounce packages enoki mushrooms, trimmed; fresh basil; Cooked rice; *Chopped lemon grass is available at Southeast Asian markets and in the produce section of some markets.; **Canned unsweetened coconut milk available at Indian, Southeast Asian or Latin American markets and many supermarkets nationwide.

Servings: persons

1/2 cup chopped onion
3 large shallots, chopped
3 tablespoons chopped lemongrass* (from bottom 3 inches of about 5 peeled stalks)
3 tablespoons chopped cilantro stems
3 tablespoons chopped peeled fresh ginger
1 tablespoon turmeric
2 teaspoons ground cumin
1 teaspoon dried crushed red pepper
2 cups canned unsweetened coconut milk**
2 8-ounce bottles clam juice
2 tablespoons vegetable oil
2 pounds large uncooked shrimp, peeled, deveined
1 head bok choy (about 1 1/2 pounds), white part cut crosswise into 1/4-inch-thick slices, dark green part cut crosswise into 1-inch-wide slices
1 pound snow peas, stringed
2 3.5-ounce packages enoki mushrooms, trimmed
fresh basil
Cooked rice
*Chopped lemon grass is available at Southeast Asian markets and in the produce section of some markets.
**Canned unsweetened coconut milk available at Indian, Southeast Asian or Latin American markets and many supermarkets nationwide.

1
Puree first 9 ingredients in processor until paste forms, occasionally scraping sides of bowl.
2
Transfer curry paste to bowl.
3
(Can be made 4 days ahead.
4
Cover; chill.)
5
Boil coconut milk and clam juice in heavy large saucepan until reduced to 2 cups, about 20 minutes.
6
(Can be prepared 1 day ahead.
7
Cover and refrigerate.)
8
Heat oil in heavy large skillet over high heat.
9
Add 6 tablespoons curry paste; stir 1 minute.
10
Add shrimp and sauteuntil beginning to turn pink, about 2 minutes.
11
Using slotted spoon, transfer shrimp to plate.
12
Add reduced coconut milk mixture to same skillet; boil until mixture coats spoon thickly, stirring occasionally, about 7 minutes.
13
Add white part of bok choy; boil until beginning to soften, about 2 minutes.
14
Add snow peas; stir until crisp-tender, about 1 minute.
15
Return shrimp to sauce.
16
Add green part of bok choy and mushrooms; toss until heated through, about 5 minutes.
17
Sprinkle with basil.
18
Serve over rice.

517

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

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 19 ingredients. The key ingredients include: 1/2 cup chopped onion, 3 large shallots, chopped, 3 tablespoons chopped lemongrass* (from bottom 3 inches of about 5 peeled stalks), 3 tablespoons chopped cilantro stems, and more.

Yes, Thai Shrimp 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 Shrimp Curry

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