Thai Shrimp Curry Recipe

Name: Thai Shrimp Curry Recipe
Prep time: 5 min
Cook time: 25 min
Ingredients: 1.5 pounds shrimp (peeled and deveined); 2 tablespoons fish sauce; Salt and pepper to taste; 2 cups coconut milk; 5 tablespoons yellow curry paste; 2 cups diced tomatoes (or use a 14.5 ounce can of diced tomatoes); 1 tablespoon fish sauce + more to finish; 1 tablespoon palm sugar + more to taste; FOR SERVING: Fresh chopped cilantro or Thai basil, lime juice, spicy chili flakes, cooked jasmine rice

5.0

(9)

www.chilipeppermadness.com

Your recipes

Prep Time: 5 minutes

Cook Time: 25 minutes

Servings: 4

curry recipe shrimp

Ingredients

Remove All · Remove Spices · Remove Staples

1.5 pounds shrimp (peeled and deveined)2 tablespoons fish sauceSalt and pepper to taste2 cups coconut milk5 tablespoons yellow curry paste2 cups diced tomatoes (or use a 14.5 ounce can of diced tomatoes)1 tablespoon fish sauce + more to finish1 tablespoon palm sugar + more to tasteFOR SERVING: Fresh chopped cilantro or Thai basil, lime juice, spicy chili flakes, cooked jasmine rice

Export 7 ingredients for grocery delivery

Instructions

Helping creators monetize

Show ad-free recipes at the top of any site

Step 1

Toss the shrimp with the fish sauce and a bit of salt and pepper. Set aside to marinate for 10 minutes, covered. Start the curry while the shrimp is marinating.

Step 2

For the curry, heat the coconut milk in a large pan over medium heat about 10 minutes. The coconut oil should start to separate from the white creamy portion. (If this does not occur, simply proceed with the recipe).

Step 3

Add the curry paste and reduce heat to medium low. Simmer for 3-4 minutes, stirring, to cook the paste and thicken up the sauce.

Step 4

Add the diced tomatoes, fish sauce and palm sugar. Simmer for 5 minutes to let the flavors develop.

Step 5

Add the shrimp and accumulated marinade and cook 2-3 minutes, or until the shrimp is cooked through.

Step 6

Taste and adjust with fish sauce and palm sugar to your tastes.

Step 7

Serve over white rice with a squeeze of lime and garnish with chopped herbs and chili flakes, if desired.