thai shrimp curry

Name: Thai Shrimp Curry
Prep time: 15 min
Cook time: 15 min
Yield: 8
Cuisine: Thai
Ingredients: 1 tablespoon(s) peanut oil; 1 cup(s) thinly sliced onion; 1 cup(s) chopped green onions (about 8 small); 1 tablespoon(s) thai green curry paste; 14 ounce(s) unsweetened coconut milk; 1 cup(s) low-salt chicken broth; 3 tablespoon(s) thai fish sauce (nam pla); 2 teaspoon(s) sugar; 1 cup(s) diced plum tomatoes; 2 pound(s) uncooked large shrimp, peeled, deveined; - chopped fresh cilantro; - lime wedges

5 Pinches

Vicki Butts (lazyme)

Grapeview, WA

Updated on Oct 9, 2015

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.

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prep time 15 Min

cook time 15 Min

method Stove Top

yield 8 serving(s)

Ingredients

1 tablespoon peanut oil
1 cup thinly sliced onion
1 cup chopped green onions (about 8 small)
1 tablespoon thai green curry paste
14 ounces unsweetened coconut milk
1 cup low-salt chicken broth
3 tablespoons thai fish sauce (nam pla)
2 teaspoons sugar
1 cup diced plum tomatoes
2 pounds uncooked large shrimp, peeled, deveined
- chopped fresh cilantro
- lime wedges

How To Make thai shrimp curry

Step 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.

Step 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.
Step 3

Garnish with cilantro. Serve, passing lime wedges separately.
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