Easy Thai Shrimp Curry

Easy Thai Shrimp Curry

17
Easy Thai Shrimp Curry

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    tablespoon vegetable oil

  • 1

    cup thinly sliced onions, from one small onion

  • cup chopped scallions, white and green parts, from 4-5 scallions

  • 2

    garlic cloves, minced

  • 2-½

    tablespoons Thai green curry paste

  • 1

    (14-ounce) can coconut milk

  • ¼

    cup water

  • 2

    tablespoons fish sauce

  • 1

    tablespoon brown sugar

  • 2

    pounds large, extra large or jumbo shrimp, peeled and deveined (see note)

  • ¼

    cup chopped fresh cilantro, Thai basil or Italian basil (or a combination)

  • Lime wedges, for serving

Directions

Heat the oil in a large skillet over medium-high heat. Add the thinly sliced onions and and stir-fry (cook, stirring continuously) until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes more. Add the coconut milk, water, fish sauce and brown sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3-4 minutes. Sprinkle with the cilantro (or basil) and serve with jasmine rice and lime wedges. Note: For the shrimp, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself. Come dinnertime, all you have to do is run it under warm water to defrost, then peel.


Nutrition

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