Thai Shrimp Curry

Thai Shrimp Curry

Thai Shrimp Curry

You'll find that shrimp curry is not difficult to prepare using curry paste purchased in a supermarket or Asian market. The red curry paste is less hot than the green, but can still be quite fiery.


Makes 4 servings


1 can (14 ounces) unsweetened coconut milk, divided
1 teaspoon Thai red curry paste
1/3 cup water
1 tablespoon brown sugar
1 tablespoon fish sauce
Peel of 1 lime, finely chopped
1 pound large raw shrimp, peeled and deveined
1/2 cup fresh basil leaves, thinly sliced
Hot cooked jasmine rice
Fresh pineapple wedges (optional)
1/2 cup unsalted peanuts (optional)


  1. Pour half of coconut milk into large skillet. Bring to a boil over medium heat, stirring occasionally. Cook 5 to 6 minutes; oil may start to rise to surface. Stir in curry paste. Cook and stir 2 minutes.
  2. Stir together remaining coconut milk and water. Add to skillet with brown sugar, fish sauce and lime peel. Cook over medium-low heat 10 to 15 minutes or until sauce thickens slightly.
  3. Add shrimp and basil; reduce heat to low. Cook 3 to 5 minutes or until shrimp turn pink and opaque. Serve over jasmine rice; garnish with pineapple and peanuts.

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