Yield
Makes 4 servings

Sweet and spicy shrimp star in this curry recipe that's filled with traditional Thai flavors.

How to Make It

Step 1

Combine first 3 ingredients in a bowl. Heat oil in a large skillet over medium-high heat. Add shrimp; cook 3 to 4 minutes or until pink, stirring occasionally. (Shrimp will not be cooked through.) Remove from skillet; set aside.

Step 2

Add bell pepper, curry paste, and curry powder to skillet. Cook for 2 minutes, stirring constantly. Stir in coconut milk, soy sauce, and brown sugar. Cook for 3 minutes or until curry paste dissolves, stirring constantly.

Step 3

Stir in shrimp; cook 2 minutes. Remove from heat. Stir in cilantro, and serve immediately in shallow bowls over hot cooked rice.

Chef's Notes

Keep uncooked shrimp in the freezer. To thaw and peel frozen shrimp, place in a bowl of cold water for 15 minutes, occasionally breaking up frozen clumps with your hands. After 15 minutes, the shrimp will be thawed enough to peel. By the time you finish peeling them, they will have thawed completely.

Ratings & Reviews

vert12's Review

tara31
February 03, 2014
N/A

franceskappes's Review

bhatfi
December 03, 2012
N/A

pzmiller854's Review

pzmiller854
February 14, 2012
Delish! Will make again and again. Followed recipe exactly except for cilantro which i absolutely cannot eat. replaced with little parsley for color. I also use brown rice, always vs white rice.

bhatfi's Review

vert12
January 06, 2012
Spicy and good!!! I used Jasmine rice with it.

zenflins's Review

zenflins
November 24, 2011
Easy to prepare, fast to cook. Delicious, and causes a very good impression, Personally, I prefere adding a little more pepper.

tara31's Review

franceskappes
January 03, 2011
This was a delicious dish, and it came together very quickly! I upped the ginger, garlic and curry paste for more spice and served over mango couscous. Excellent!