Thai Shrimp Curry Recipe

Name: Thai Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces uncooked wide rice sticks (pad Thai noodles); 2 tbsp peanut oil, divided; 1 1/2 pounds large shrimp, peeled and deveined; 1 cup vertically sliced onion; 1 cup (1/8 inch thick) diagonally sliced celery; 2 tbsp finely minced lemongrass; 1 tablespoon grated peeled fresh ginger; 1 cup light coconut milk; 2 tbsp Thai red curry paste; 1 1/2 tbsp brown sugar; 2 tsp rice vinegar; 1 1/2 tsp fish sauce; 1 cup mung bean sprouts; 2 tbsp thinly sliced fresh mint; 1/4 cup chopped unsalted, dry-roasted cashews; 1/4 cup celery leaves; 8 lime wedges

Servings: persons

4 ounces uncooked wide rice sticks (pad Thai noodles)
2 tbsp peanut oil, divided
1 1/2 pounds large shrimp, peeled and deveined
1 cup vertically sliced onion
1 cup (1/8 inch thick) diagonally sliced celery
2 tbsp finely minced lemongrass
1 tablespoon grated peeled fresh ginger
1 cup light coconut milk
2 tbsp Thai red curry paste
1 1/2 tbsp brown sugar
2 tsp rice vinegar
1 1/2 tsp fish sauce
1 cup mung bean sprouts
2 tbsp thinly sliced fresh mint
1/4 cup chopped unsalted, dry-roasted cashews
1/4 cup celery leaves
8 lime wedges

1
1. Cook noodles according to package directions; drain
2
2. Heat a large wok or skillet over high heat. Add 1 tbsp spoon oil to pan; swirl to coat. Add shrimp; stir-fry 4 minutes. Remove shrimp from pan. Return pan to high heat. Add remaining 1 tbsp oil; swirl to coat. Add onion, celery, lemongrass and ginger; stir-fry 1 minute. Combine coconut milk and next 4 ingredients (through fish sauce) in a bowl, stirring with a whisk until sugar dissolves. Add coconut milk mixture to pan; cook 3 minutes or until sauce is slightly thickened.
3
3. Add noodles, shrimp, bean sprouts, basil and mint to pan; toss to coat. Divide noodle mixture among 4 shallow bowls; sprinkle with cashews and celery leaves. Serve with lime wedges

473

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 17 ingredients. The key ingredients include: 4 ounces uncooked wide rice sticks (pad Thai noodles), 2 tbsp peanut oil, divided, 1 1/2 pounds large shrimp, peeled and deveined, 1 cup vertically sliced onion, 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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