THAI SHRIMP CURRY
From the Food Network Kitchens Favorite Recipes cookbook (I really love it). Prep all of your ingredients and start cooking the rice, so you are ready to go. Enjoy!
Provided by Kathy D
Categories Seafood
Time 35m
Number Of Ingredients 17
Steps:
- 1. Heat oil in a large skillet, over med-high heat. Add the shrimp and stir-fry them until pink and curled, but not cooked through, approx. 2 minutes. Transfer them to a plate and set aside.
- 2. 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, approx. 1 minute. Stir in the remaining coconut milk, lemongrass, fish sauce, brown sugar, and salt. Simmer for about 3 minutes, uncovered.
- 3. Return the shrimp to the skillet along with the baby corn, scallions, water chestnuts, and straw mushrooms. Simmer until the shrimp finishes cooking, approx. 3 minutes more.
- 4. Take the pan off of the heat. Stir in the basil and mint. Squeeze in the lime's juice. Serve with the cooked and warm jasmine rice. Sprinkle with sliced scallions.
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AbdulHakim Muhammed
[email protected]I made this curry in my Instant Pot and it turned out great. It was so easy and convenient.
Sudais Kamal
[email protected]I'm not sure what went wrong, but my curry turned out really watery. I would recommend using less coconut milk.
RAJ VAI
[email protected]This curry was a bit too sweet for my taste. I would recommend using less sugar.
sudangsu khan
[email protected]I found this curry to be a bit bland. I would recommend adding more spices to it.
Rohit Madbor
[email protected]This curry is a bit spicy for my taste, but I still enjoyed it. I would recommend adding less chili paste if you're not a fan of spicy food.
jutt36 Ala
[email protected]I'm not a big fan of curry, but this dish was surprisingly good. The flavors were well-balanced and the shrimp was cooked perfectly.
Miroslav Popovic
[email protected]This curry is a great way to use up leftover shrimp. It's also a great way to get your kids to eat vegetables.
Subodh Kandel
[email protected]I love how versatile this curry is. I've added different vegetables and proteins to it and it always turns out delicious.
June Edwards
[email protected]I've made this curry several times and it always turns out great. It's a great weeknight meal because it's quick and easy to make.
Jose Vargas
[email protected]This is one of my favorite Thai dishes. I love the combination of sweet, sour, and spicy flavors.
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[email protected]I'm not a huge fan of shrimp, but this curry was so good that I didn't even mind. The sauce was flavorful and the vegetables were cooked perfectly.
Aklal malani Aklalmalani
[email protected]I made this last night and it was a hit with my family. The flavors were amazing and it was so easy to make.
JACKIE BANKS
[email protected]This looks absolutely delicious! I'm definitely going to try it out.