thai shrimp curry

Name: Thai Shrimp Curry
Prep time: 20 min
Cook time: 15 min
Yield: 4
Cuisine: Thai
Ingredients: 2 tablespoon(s) peanut oil; 1 pound(s) medium shrimp, peeled, deveined, and tails removed; 13 1/2 ounce(s) can unsweetened coconut milk- don't stir it up - you will be using the thick cream for the surface first.; 2 teaspoon(s) prepared thai red curry paste; 1 stalk(s) lemongrass, sliced; 1 tablespoon(s) fish sauce; 2 teaspoon(s) dark brown sugar; 1 teaspoon(s) kosher salt; 8 - ears canned baby corn (about 1/2 can); 4 - scallions, white and green parts, chopped; 1/2 cup(s) canned, sliced water chestnuts, drained; 1/2 cup(s) canned, straw mushrooms, drained; 1/4 cup(s) fresh basil leaves, torn; 2 tablespoon(s) torn mint leaves; 1 - lime; - hot cooked jasmine rice; - more sliced scallions for serving - white and green parts

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6 Pinches 1 Photo

Kathy D

Updated on Jun 27, 2016

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!

Rate

prep time 20 Min

cook time 15 Min

method Stove Top

yield 4 serving(s)

Ingredients

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

How To Make thai shrimp curry

Step 1

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.

Step 2

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.
Step 3

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.
Step 4

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.
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