Thai Shrimp Curry

Thai Shrimp Curry Recipe

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Vickie Parks

By
@Northwestgal

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.

Rating:

☆☆☆☆☆ 0 votes

Serves:
4
Prep:
20 Min
Cook:
40 Min
Method:
Stove Top

Ingredients

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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
1
thai chilie or serrano chile, thinly sliced
5 sprig(s)
thai basil, with stems
3
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)

How to Make Thai Shrimp Curry

Step-by-Step

  • 1In 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.
  • 2Add 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.
  • 3Ladle the curry into four bowls. Garnish with cilantro, peanuts and a lime wedge, and serve immediately.

Printable Recipe Card

About Thai Shrimp Curry

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




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