my favorite thai red shrimp curry
(1 rating)
This is my personal favorite shrimp curry. I just adore red curry with shrimp. Another quick and easy to make dish, that never disappoints. I use colossal sized shrimps in this dish but you could use jumbo shrimps. It's a great meal served with rice but is just as nice served with cellophane noodles. You may substitute ginger for the galanga root.
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(1 rating)
yield
4 serving(s)
prep time
5 Min
cook time
15 Min
method
Stove Top
Ingredients For my favorite thai red shrimp curry
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1 tablespoon peanut oil
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4 shallots, finely chopped
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2 inches galangal, peeled and thinly sliced
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2 garlic cloves, finely chopped
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2 - 3 tbsp red curry paste
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1 1⁄2 cups coconut milk, canned
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1⁄4 cup coconut cream, canned
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2 stalks lemongrass, snapped in half
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3 tablespoons fish sauce
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2 tablespoons chili sauce, hot
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1 tablespoon lime juice, fresh
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1 tablespoon brown sugar (optional)
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1 cup bamboo shoot, canned, thinly sliced, drained, rinsed
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24 shrimp, collasal, uncooked, shelled
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1⁄8 cup garlic chives (garnish)
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4 cups rice, jasmine, steamed
How To Make my favorite thai red shrimp curry
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1In a wok or large skillet, heat the oil and fry the shallots, galanga root, garlic and curry paste for 2 minutes.
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2Add the coconut milk and cream, lemongrass, fish sauce, chili sauce, lime juice, sugar and bamboo shoots.
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3Bring to a boil, then reduce heat and simmer 3 minutes.
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4Next add the shrimp and simmer for 4 - 5 minutes.
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5Once the shrimp have turned pink remove the curry from the stove top and pour over the rice, garnish with the chives and serve immediately.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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