Thai Shrimp Curry

Thai Shrimp Curry Recipe

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Vicki Butts (lazyme)


This dish bursts with flavor yet is so simple to prepare. Adjust the heat by adding the curry paste to taste.

From Bon Appetit, February 2004.

☆☆☆☆☆ 0 votes
15 Min
15 Min
Stove Top


1 Tbsp
peanut oil
1 c
thinly sliced onion
1 c
chopped green onions (about 8 small)
1 Tbsp
thai green curry paste
14 oz
unsweetened coconut milk
1 c
low-salt chicken broth
3 Tbsp
thai fish sauce (nam pla)
2 tsp
1 c
diced plum tomatoes
2 lb
uncooked large shrimp, peeled, deveined
chopped fresh cilantro
lime wedges


1Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute.
2Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl.
3Garnish with cilantro. Serve, passing lime wedges separately.

About Thai Shrimp Curry

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