Thai shrimp curry
Thai shrimp curry is a vibrant dish featuring succulent shrimp, creamy coconut milk, and a robust curry paste. This rich and aromatic meal captures the essence of Thai cuisine, making it a delightful comfort food.
Cook time 23 min
Prep time 15 min
Ingredients:
1 cup rice noodles1 cup coconut milk
1/3 cup curry paste
1.50 cups chicken gravy
1 cup coconut milk
32 oz shrimps
1 tbsp brown sugar
2 tbsp fish sauce
1 tbsp lime juice
1/4 cup coriander leaves
2 red hot chili peppers
2 tbsp onion
Thai shrimp curry is a rich and flavorful dish that brings the aromatic and spicy essence of Thai cuisine into your kitchen. It's a perfect blend of succulent shrimp, creamy coconut milk, and authentic Thai spices, making it a delightful meal that's both exotic and comforting.
Instructions:
- Cook the rice noodles according to the package instructions. Once cooked, drain and set aside.
- In a large pan or wok, heat a small amount of oil over medium heat.
- Add the shrimps and cook until they turn pink, about 3-4 minutes. Remove the shrimp from the pan and set aside.
- In the same pan, add the finely chopped onion and saute until translucent, about 2 minutes.
- Add the curry paste and stir well to combine with the onions.
- Pour in the chicken gravy and 2 cups of coconut milk. Stir well to combine with the curry paste and onions.
- Add the brown sugar, fish sauce, and lime juice. Stir until the sugar is fully dissolved.
- Bring the mixture to a gentle simmer and let it cook for about 5 minutes to allow the flavors to meld together.
- Return the cooked shrimp to the pan, followed by the prepared rice noodles.
- Stir gently to coat the shrimp and noodles with the curry sauce.
- Add the sliced red hot chili peppers and roughly chopped coriander leaves. Stir to combine.
- Serve the Thai shrimp curry hot, garnished with additional coriander leaves and lime wedges if desired.
Thai shrimp curry is not only easy to make but also a sure way to impress your guests with its exotic flavors and inviting aroma. By following the tips provided, you can customize the dish to your liking and make it a regular favorite in your home.
Thai shrimp curry FAQ:
Shrimp are fully cooked when they turn pink and opaque. This usually takes about 3-4 minutes over medium heat. Avoid overcooking as they can become tough.
Yes, you can substitute shrimp with chicken, tofu, or other seafood. Adjust cooking times accordingly—for example, chicken will require longer cooking until it reaches the appropriate internal temperature.
Store leftover curry in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or microwave, but note that shrimp may become rubbery if reheated too long.
A large skillet or wok, ideally 10-12 inches in diameter, works best to accommodate the shrimp, noodles, and curry sauce while allowing for easy stirring.
Yes, you can adjust the spiciness by reducing the amount of red hot chili peppers or using a milder curry paste. Taste the sauce as you go to achieve your desired heat level.
Cooking Tips:
- Use fresh shrimp for the best taste. If using frozen shrimp, ensure they are fully thawed and patted dry to avoid excess moisture.
- Adjust the amount of curry paste to control the heat level of the dish. Start with a small amount and add more according to your preference.
- For a richer flavor, use full-fat coconut milk instead of the light version.
- If you prefer a thicker curry, let it simmer for a longer time to reduce the sauce.
- Garnish with fresh coriander leaves and sliced red hot chili peppers just before serving for an added touch of color and flavor.
Nutrition Facts
4 ServingsCalories 550kcal
Protein 36g
Carbohydrates 33g
Fiber 3.62g
Sugar 9g
Fat 33g
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