Asian · Fish & Seafood

Thai Shrimp Curry

Name: Thai Shrimp Curry
Total time: 25 min
Cuisine: Asian
Ingredients: 1 tablespoon vegetable oil; 1 small yellow onion, (thinly sliced); 1/3 cup thinly sliced scallions, (white and green parts, from 4 to 5 scallions); 2 cloves garlic, (minced); 2½ tablespoons Thai green curry paste; 1 (14-oz) can coconut milk; ¼ cup water; 2 tablespoons fish sauce; 1 tablespoon (packed) dark or light brown sugar; 2 lbs large (31/35), (extra large (26/30) or jumbo (21/25) shrimp, peeled and deveined (see note), thawed if frozen); Juice of 1 lime, (about 2 tablespoons, plus more lime wedges for serving); ¼ cup chopped fresh cilantro, (Thai basil, or Italian basil (or a combination))

This Thai shrimp curry is fast, flavorful, and easy. Juicy shrimp simmer in a creamy coconut curry sauce, and the whole dish comes together in just 25 minutes.

Jennifer Segal | OUAC

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25 min

The Story

This Thai shrimp curry is fast, flavorful, and easy. Juicy shrimp simmer in a creamy coconut curry sauce, and the whole dish comes together in just 25 minutes.

Ingredients

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Instructions

1
Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic, and green curry paste, and cook, stirring frequently, for 2 minutes more.
2
Add the coconut milk, water, fish sauce, and sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes. Stir in the lime juice and sprinkle with the cilantro (or basil). Taste and adjust seasoning, if necessary, and serve with jasmine rice.

Chef's Notes

Yield: 4
Prep time: 10 min
Active cook time: 15 min
Calories: 299 kcal