Thai Shrimp Curry Recipe
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Category: |
Category: |
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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
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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. |
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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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