Thai Shrimp Curry

"This dish bursts with flavor yet is so simple to prepare. Adjust the heat by adding the curry paste to taste."

Yield: 0 servings ( Serving Size: servings )
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Ingredients

  • 1 tablespoon peanut oil
  • 1 cup thinly sliced onion
  • 1 cup chopped green onions (about 8 small)
  • 1 to 2 tablespoons Thai green curry paste*
  • 1 14-ounce can unsweetened coconut milk*
  • 1 cup low-salt chicken broth
  • 3 tablespoons Thai fish sauce (nam pla)*
  • 2 teaspoons sugar
  • 1 cup diced plum tomatoes
  • 2 pounds uncooked large shrimp, peeled, deveined
  • Chopped fresh cilantro
  • Lime wedges

Preparation

  1. Heat peanut oil in heavy large skillet 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, passing lime wedges separately.

  2. *Available at Asian markets and in the Asian foods section of some supermarkets.
December 2013

This recipe is a personal recipe added by BigSteve and has not been tested or endorsed by MyRecipes.

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