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thai shrimp curry

lazyme5909 avatar
Recipe by
Vicki Butts (lazyme)
@lazyme5909
Grapeview, WA

This dish bursts with flavor yet is so simple to prepare. Adjust the heat by adding the curry paste to taste. From Bon Appetit, February 2004.

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yield 8 serving(s)
prep time 15 Min
cook time 15 Min
method Stove Top

Ingredients For thai shrimp curry

  • 1 Tbsp
    peanut oil
  • 1 c
    thinly sliced onion
  • 1 c
    chopped green onions (about 8 small)
  • 1 Tbsp
    thai green curry paste
  • 14 oz
    unsweetened coconut milk
  • 1 c
    low-salt chicken broth
  • 3 Tbsp
    thai fish sauce (nam pla)
  • 2 tsp
    sugar
  • 1 c
    diced plum tomatoes
  • 2 lb
    uncooked large shrimp, peeled, deveined
  • chopped fresh cilantro
  • lime wedges

How To Make thai shrimp curry

  • 1
    Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute.
  • 2
    Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl.
  • 3
    Garnish with cilantro. Serve, passing lime wedges separately.
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