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 tablespoon peanut oil; 1 cup thinly sliced onion; 2-3 Shallots; 1 cup chopped green onions (about 8 small); 1.5 tablespoons Thai green curry paste; 1 14-ounce can unsweetened coconut milk; 3/4 cup low-salt chicken broth; 3 tablespoons Thai fish sauce; 2 teaspoons sugar; 1 cup fresh diced plum tomatoes; 1 pound uncooked large shrimp, peeled, deveined; 10 long green beans; 3/4 cup of pea pods; 1 red bell pepper; 2 Lemongrass stalks; 2 garlic cloves; 1 Tablespoon minced ginger; 1 Tablespoon minced cilantro stems; 1 cup mushrooms; 10 baby corns; Chopped fresh cilantro and/or chopped basil; Lime wedges

Servings: persons

1 tablespoon peanut oil
1 cup thinly sliced onion
2-3 Shallots
1 cup chopped green onions (about 8 small)
1.5 tablespoons Thai green curry paste
1 14-ounce can unsweetened coconut milk
3/4 cup low-salt chicken broth
3 tablespoons Thai fish sauce
2 teaspoons sugar
1 cup fresh diced plum tomatoes
1 pound uncooked large shrimp, peeled, deveined
10 long green beans
3/4 cup of pea pods
1 red bell pepper
2 Lemongrass stalks
2 garlic cloves
1 Tablespoon minced ginger
1 Tablespoon minced cilantro stems
1 cup mushrooms
10 baby corns
Chopped fresh cilantro and/or chopped basil
Lime wedges

1
In a food chopper, puree curry paste, 1-2 shallots, cilantro stems, lemongrass, garlic and ginger.
2
Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion and 1-2 shallots; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste mix; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Simmer until liquid has been reduced and thickened. Add green beans, pea pods and shrimp and cook just until shrimp is opaque in center, stirring often, about 3 minutes. Turn off heat, add red pepper, mushrooms, baby corn. Transfer curry to large shallow bowl. Garnish with cilantro and basil. Serve, passing lime wedges separately.

698

kcal

Calories

Fat

108

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 22 ingredients. The key ingredients include: 1 tablespoon peanut oil, 1 cup thinly sliced onion, 2-3 Shallots, 1 cup chopped green onions (about 8 small), 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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