Thai Shrimp Curry Recipe

Name: Thai Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (14 ounce) cans coconut milk; 2 -3 tablespoons red curry paste; 2 tablespoons fish sauce; 2 tablespoons brown sugar; 1 -2 lb medium shrimp, peeled; 2 -3 cups pineapple chunks (I would definitely leave these out); 4 ounces snow peas, trimmed; 1 red bell pepper, cored, seeded, and cut into thin strips; 1 hot chili pepper, seeded and chopped (red or green) (optional); 1 tablespoon lime juice; kosher salt; 1 whole fresh basil leaf, whole fresh mint leaves; chopped dry roasted peanuts (to garnish); cooked white fragrant jasmine rice

Servings: persons

2 (14 ounce) cans coconut milk
2 -3 tablespoons red curry paste
2 tablespoons fish sauce
2 tablespoons brown sugar
1 -2 lb medium shrimp, peeled
2 -3 cups pineapple chunks (I would definitely leave these out)
4 ounces snow peas, trimmed
1 red bell pepper, cored, seeded, and cut into thin strips
1 hot chili pepper, seeded and chopped (red or green) (optional)
1 tablespoon lime juice
kosher salt
1 whole fresh basil leaf, whole fresh mint leaves
chopped dry roasted peanuts (to garnish)
cooked white fragrant jasmine rice

1
["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."]

154

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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 14 ingredients. The key ingredients include: 2 (14 ounce) cans coconut milk, 2 -3 tablespoons red curry paste, 2 tablespoons fish sauce, 2 tablespoons brown sugar, 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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