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Thai Curried Shrimp With Mushrooms


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  • 2 tablespoons stir-fry flavored or vegetable oil
  • 12 ounces fresh white mushrooms quartered
  • 4 ounces fresh shiitake mushrooms sliced
  • 2 cups fresh broccoli florettes
  • 1/2 cup green onions (scallions) in 1" pieces
  • 1 tablespoon curry powder
  • 1 can unsweetened coconut milk* - (15 oz)
  • 14 ounces frozen peeled shrimp uncooked
  • 3/4 teaspoon salt
  • 1/8 teaspoon ground red pepper


Servings 4


Step 1

* Available in most supermarkets or in Latin American or Indian food shops.

In a large wok or skillet heat oil until hot. Add white and shiitake mushrooms; stir fry until just softened, about 2 minutes. Add broccoli; stir-fry until nearly crisp-tender, about 2 minutes. Add green onions and curry powder; cook, stirring frequently, until curry is fragrant, about 30 seconds. Stir in coconut milk, shrimp, salt and red pepper; cook, stirring occasionally; until heated through and sauce thickens slightly, about 3 minutes. Serve over hot cooked rice, if desired.

This recipe yields 4 servings.

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