"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Thai Shrimp Curry Recipe

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This recipe for Thai Shrimp Curry, by , is from The Penton Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Rudie Penton

Category:
Category:

Ingredients:  
Ingredients:  
1 Tbsp. peanut oil
1 c. thinly sliced onion
1 c. chopped green onions
1 to 2 Tbps. Thai green curry paste
1 14-oz can unsweetened coconut milk
1 c. low-salt chicken broth
3 Tbsp. Thai fish sauce (nam pla)
2 tsp. sugar
1 c. diced plum tomatoes
2 lbs. uncooked large shrimp, peeled, deveined
chopped fresh cilantro
lime wedges

Directions:
Directions:
Heat peanut oil in heavy large skillet or wok over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve over rice, passing lime wedges separately.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
30 minutes plus 15 minutes prep.
Personal Notes:
Personal Notes:
As I'm only now getting into really experimenting with new flavors and ingredients, I'm very into dishes that are easy to prepare, but with a lot of flavor. I've made this curry many times, and every time it comes out wonderfully. The recipe calls for 1-2 Tablespoons of curry paste, but I often add 2-3 for a spicier curry.

 

 

 

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