Thai Shrimp Curry

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.

Yield: Serves 4 (serving size: about 1 1/2 cups noodle mixture, 1 tablespoon cashews, 1 tablespoon celery leaves, and 2 lime wedges)
Recipe from Cooking Light

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Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes

Nutritional Information

Amount per serving
  • Calories: 437
  • Fat: 15.6g
  • Saturated fat: 5g
  • Monounsaturated fat: 5.6g
  • Polyunsaturated fat: 3.1g
  • Protein: 28g
  • Carbohydrate: 47g
  • Fiber: 3g
  • Cholesterol: 214mg
  • Iron: 3mg
  • Sodium: 676mg
  • Calcium: 126mg


  • 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. 1. Cook noodles according to package directions; drain.
  2. 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. 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.
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