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


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  • 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

How to Make Thai Shrimp Curry


  1. Heat 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.
  2. Add 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.
  3. Garnish with cilantro. Serve, passing lime wedges separately.

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About Thai Shrimp Curry

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

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