thai shrimp curry
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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prep time
20 Min
cook time
40 Min
method
Stove Top
yield
4 serving(s)
Ingredients
- 2 (15-oz) cans coconut milk
- 1 cup low-sodium chicken broth
- 1/4 cup 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 baby corn, drained and cut into 1-inch pieces
- 1 - thai chilie or serrano chile, thinly sliced
- 5 sprigs thai basil, with stems
- 3 - thai lime leaves (omit if you can't find it)
- 2 cloves garlic, minced
- 1 1/2 tablespoons fish sauce
- 1 1/2 pounds large shrimp, peeled and deveined
- 4 ounces snap peas,halved
- 8 ounces rice noodles, straight cut
- 4 cups canola oil or safflower oil
- 1/4 cup chopped fresh cilantro leaves
- 1/3 cup unsalted peanuts, chopped
- 1 large lime, cut into 4 wedges (for garnish)
How To Make thai shrimp curry
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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.
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Step 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.
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Step 3Ladle the curry into four bowls. Garnish with cilantro, peanuts and a lime wedge, and serve immediately.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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