Thai Shrimp Curry Recipe

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Thai Shrimp Curry

Vickie Parks


I found the original recipe on the Once Upon a Chef food blog but incorporated some of Giada's Thai Curry ingredients until we hit upon the version we liked. We like lots of shrimp, but you can use less (or even more, for that matter!) than I have listed, because the vegetables go a long way toward making this a fairly filling main dish.

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20 Min


40 Min


Stove Top


2 (15-oz) can(s)
coconut milk
1 c
low-sodium chicken broth
1/4 c
yellow curry paste
1 medium
carrot, peeled and siced into 1/4-inch-thick rounds
1 small
red bell pepper, chopped into 1/4-inch pieces
1 small
onion, chopped
1 (15-oz) can(s)
baby corn, drained and cut into 1-inch pieces
thai chilie or serrano chile, thinly sliced
5 sprig(s)
thai basil, with stems
thai lime leaves (omit if you can't find it)
2 clove
garlic, minced
1 1/2 Tbsp
fish sauce
1 1/2 lb
large shrimp, peeled and deveined
4 oz
snap peas,halved
8 oz
rice noodles, straight cut
4 c
canola oil or safflower oil
1/4 c
chopped fresh cilantro leaves
1/3 c
unsalted peanuts, chopped
1 large
lime, cut into 4 wedges (for garnish)

Directions Step-By-Step

In a large stockpot or saucepan, bring the coconut milk, chicken broth and curry paste to a boil over medium-high heat, whisking until smooth, for 2 minutes. Add the carrot, red pepper, onion, corn, chile, basil, lime leaves, garlic and fish sauce. Bring to a simmer, cover the pan and cook for 30 minutes, or until the carrots are tender.
Add the shrimp, snap peas and noodles. Simmer, uncovered, until the shrimp are cooked through, 5 to 7 minutes. Remove and discard the lime leaves and basil sprigs.
Ladle the curry into four bowls. Garnish with cilantro, peanuts and a lime wedge, and serve immediately.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Thai