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 (13.5-ounce) can light unsweetened coconut milk; 1 (13.5-ounce) can regular unsweetened coconut milk; 3 tablespoons Thai fish sauce; 2 teaspoons light brown sugar; 1/4 teaspoon salt; 1 pound jumbo shrimp, peeled and deveined; 1 cup (1 1/2-inch) trimmed and diagonally cut green beans (about 4 ounces), steamed until crisp-tender; 1 cup fresh basil leaves; 6 kaffir lime leaves (fresh or frozen), optional; 1 serrano chili, seeded and julienned; 2 cups jasmine rice

Servings: persons

1 (13.5-ounce) can light unsweetened coconut milk
1 (13.5-ounce) can regular unsweetened coconut milk
3 tablespoons Thai fish sauce
2 teaspoons light brown sugar
1/4 teaspoon salt
1 pound jumbo shrimp, peeled and deveined
1 cup (1 1/2-inch) trimmed and diagonally cut green beans (about 4 ounces), steamed until crisp-tender
1 cup fresh basil leaves
6 kaffir lime leaves (fresh or frozen), optional
1 serrano chili, seeded and julienned
2 cups jasmine rice

1
Prepare the Green Curry Paste.
2
Combine 1/2 cup of the coconut milk and curry paste in a large saucepan over medium heat. Cook 7 minutes, stirring constantly. Add the remaining coconut milk, and bring to a boil. Add the fish sauce, sugar, and salt. Reduce heat to low. Simmer 20 minutes.
3
Add the shrimp and beans. Simmer 2 to 3 minutes until shrimp is bright pink--don't overcook. (The recipe can be made up to this point, refrigerated, and reheated later.) Stir in the basil, lime leaves, and chilis.
4
Place the rice in a bowl, cover with cold water, and rub the rice until the water is cloudy. Drain it in a colander beneath cold water until the water runs clear. Place the rice in a large, heavy saucepan with 3 cups of water. Bring to a boil, and cover. Reduce heat to the lowest setting, and simmer for 20 minutes until the water is absorbed. Remove from heat; let stand 10 minutes, covered. Fluff the rice with a fork before serving with the curry.

562

kcal

Calories

Fat

101

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 11 ingredients. The key ingredients include: 1 (13.5-ounce) can light unsweetened coconut milk, 1 (13.5-ounce) can regular unsweetened coconut milk, 3 tablespoons Thai fish sauce, 2 teaspoons light 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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