Thai Shrimp Curry

Thai Shrimp Curry Recipe
Photo: Iain Bagwell; Styling: Ginny Branch


For a vegetarian version, swap in cubes of drained, pressed tofu for shrimp, and use soy sauce in place of fish sauce.


Serves 4 (serving size: about 1 1/2 cups noodle mixture, 1 tablespoon cashews, 1 tablespoon celery leaves, and 2 lime wedges)
Total time: 25 Minutes

Recipe from

Cooking Light

Recipe Time

Hands-on: 25 Minutes
Total: 25 Minutes

Nutritional Information

Calories 437
Fat 15.6 g
Satfat 5 g
Monofat 5.6 g
Polyfat 3.1 g
Protein 28 g
Carbohydrate 47 g
Fiber 3 g
Cholesterol 214 mg
Iron 3 mg
Sodium 676 mg
Calcium 126 mg


4 ounces uncooked wide rice sticks (pad Thai noodles)
2 tablespoons peanut oil, divided
1 1/2 pounds large shrimp, peeled and deveined
1 cup vertically sliced onion
1 cup (1/8-inch-thick) diagonally sliced celery
2 tablespoons finely minced lemongrass
1 tablespoon grated peeled fresh ginger
1 cup light coconut milk
2 tablespoons Thai red curry paste
1 1/2 tablespoons brown sugar
2 teaspoons rice vinegar
1 1/2 teaspoons fish sauce
1 cup mung bean sprouts
2 tablespoons thinly sliced fresh basil
2 tablespoons thinly sliced fresh mint
1/4 cup chopped unsalted, dry-roasted cashews
1/4 cup celery leaves
8 lime wedges


1. Cook noodles according to package directions; drain.

2. Heat a large wok or skillet over high heat. Add 1 tablespoon oil to pan; swirl to coat. Add shrimp; stir-fry 4 minutes. Remove shrimp from pan. Return pan to high heat. Add remaining 1 tablespoon oil; swirl to coat. Add onion, celery, lemongrass, and ginger; stir-fry 1 minute. Combine coconut milk and next 4 ingredients (through fish sauce) in a bowl, stirring with a whisk until sugar dissolves. Add coconut milk mixture to pan; cook 3 minutes or until sauce is slightly thickened.

3. Add noodles, shrimp, bean sprouts, basil, and mint to pan; toss to coat. Divide noodle mixture among 4 shallow bowls; sprinkle with cashews and celery leaves. Serve with lime wedges.


Tiffany Vickers Davis,

Cooking Light

May 2014
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