Thai Shrimp Curry … I love Thai curries and they are pretty easy to make at home as long as you get all of the ingredients prepped and ready to go. It actually takes longer to cook rice to accompany this Thai curry than to cook the curry itself. If you’d like it spicier, add some sriracha or hot chili oil to the dish.
Thai Shrimp Curry ingredients:
1 Tbsp coconut oil or vegetable oil
1 small onion, thinly sliced
4 green onions, white and green parts minced
2 garlic cloves, minced
3 Tbsp red or green Thai curry paste (I used red here)
1 red bell pepper, stemmed, seeded and chopped
2 jalapeño peppers, stemmed, seeded and minced
2 serrano peppers or red Thai chilies, stemmed and minced
1/2 cup basil, chopped – preferably Siam Queen Thai basil
1 13.5 oz. can coconut milk
¼ cup water
2 Tbsp fish sauce (nam pla)
1 Tbsp light brown sugar
Zest from 1 lime, grated
Juice from 1 lime
1 lb. peeled and deveined large shrimp
¼ cup julienned basil for garnish, preferably Siam Queen Thai basil
Method for Thai Shrimp Curry:
1. Heat the oil in a large skillet over medium heat. Toss in the onions and cook until soft but not browned, stirring frequently, 3-5 minutes.
2. Add garlic, green onion, and curry paste to the pan and cook, stirring continuously for 2 minutes.
3. Add the remainder of ingredients except for the shrimp and basil for garnish. Bring to a boil and cook at a simmer for 10 minutes.
4. Add shrimp and cook, stirring frequently, until the shrimp are just pink and cooked through.
5. Serve with jasmine rice and garnish the dish with the remaining ¼ cup basil.
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Originally trained as an anthropologist, Ted Scheffler is a seasoned food, wine & travel writer based in Utah. He loves cooking, skiing, and spends an inordinate amount of time tending to his ever-growing herd of guitars and amplifiers.
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