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Thai Shrimp Curry

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Ingredients

  • 2 TB peanut oil
  • 1 lb. medium shrimp, peeled, deveined, and tails removed
  • 1 13 1/2-lz can unsweetened coconut milk
  • 2 tsp prepared Thai red curry paste
  • 1 stalk lemongrass, sliced
  • 1 TB fish sauce
  • 2 tsp dark brown sugar
  • 1 tsp kosher salt
  • 8 ears cann baby corn (about 1/2 can)
  • 4 scallions, chopped
  • 1/2 c sliced canned water chestnuts, drained
  • 1/2 c canned straw mushrooms, drained
  • 1/4 c fresh basil leaves, torn
  • 2 TB torn mint leaves
  • 1 lime
  • Hot cooked jasmine rice
  • Sliced scallions

Details

Preparation

Step 1

Heat the oil in a large skillet. Add the shrimp and stir fry just until pink and curled but not cooked through, about 2 min. Transfer the shrimp to a plate and set aside.
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, about 1 min. STir in the remaining coconut milk, the lemongrass, fish sauce, brown sugar, and salt; simmer for 3 min. uncovered. Retrun the shrimp to the skillet along with the baby corn. scallions, water chestnuts, and straw mushrooms. Simmer until the shrimp finish cooking, about 3 min. more. Pull the pan off the heat and stir in basil and mint, and squeeze in the lime juice. SErve with jasmine rice. Sprinkle with sliced scallions.

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