Thai Shrimp Curry Recipe

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Thai Shrimp Curry

Kathy D


From the Food Network Kitchens Favorite Recipes cookbook (I really love it). Prep all of your ingredients and start cooking the rice, so you are ready to go. Enjoy!

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20 Min


15 Min


Stove Top


2 Tbsp
peanut oil
1 lb
medium shrimp, peeled, deveined, and tails removed
13 1/2 oz
can unsweetened coconut milk- don't stir it up - you will be using the thick cream for the surface first.
2 tsp
prepared thai red curry paste
1 stalk(s)
lemongrass, sliced
1 Tbsp
fish sauce
2 tsp
dark brown sugar
1 tsp
kosher salt
ears canned baby corn (about 1/2 can)
scallions, white and green parts, chopped
1/2 c
canned, sliced water chestnuts, drained
1/2 c
canned, straw mushrooms, drained
1/4 c
fresh basil leaves, torn
2 Tbsp
torn mint leaves
hot cooked jasmine rice
more sliced scallions for serving - white and green parts

Directions Step-By-Step

Heat oil in a large skillet, over med-high heat. Add the shrimp and stir-fry them until pink and curled, but not cooked through, approx. 2 minutes. Transfer them to a plate and set aside.
Skim the thick cream from the surface of the coconut milk and add it to the skillet along with the curry paste. Cook, stirring, until smooth and fragrant and a bit shiny, approx. 1 minute. Stir in the remaining coconut milk, lemongrass, fish sauce, brown sugar, and salt. Simmer for about 3 minutes, uncovered.
Return the shrimp to the skillet along with the baby corn, scallions, water chestnuts, and straw mushrooms. Simmer until the shrimp finishes cooking, approx. 3 minutes more.
Take the pan off of the heat. Stir in the basil and mint. Squeeze in the lime's juice. Serve with the cooked and warm jasmine rice. Sprinkle with sliced scallions.

About this Recipe

Course/Dish: Seafood
Main Ingredient: Seafood
Regional Style: Thai
Other Tag: Quick & Easy