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.

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 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.

That's it — enjoy your meal!

Thai Shrimp Curry

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions