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"There is nothing better on a cold wintry day than a properly made pot pie."--Craig Claiborne

Thai Coconut Shrimp Curry Recipe

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This recipe for Thai Coconut Shrimp Curry is from New Recipies, 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!
Category:
Category:
Ingredients:  
Ingredients:  
2 tsp vegetable oil
3 scallions, white parts minced, green parts sliced thin
6 tbsp minced fresh cilantro (use as much as you want)
2 tbsp red curry paste (just use the whole jar)
4 tsp fish sauce
4 cups low sodium chicken stock
3-1/2 cups coconut milk (2 cans)
3 tbsp lime juice (2 limes)
Shrimp
Directions:
Directions:
Cook veggies of your choice til done. Set aside. I use mushrooms, shredded carrots, onions, and bamboo shoots. Original recipe called for sweet potato.

Heat oil in large sauce pan over medium heat until simmering. Add scallion whites, 3 tbsp cilantro, and curry paste and cook until fragrant, about 1 minute. Stir in 2 tsp fish sauce, broth, and coconut milk and bring to boil over high heat. Cover, reduce heat to low, and simmer for 5 minutes.

Increase heat to medium high, add shrimp and cooked veggies and cook until shrimp is tender. Remove from heat and stir in lime juice and remaining fish sauce. Portion soup into serving bowls and sprinkle with scallion greens and remaining cilantro. Serve.

 

 

 

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