thai shrimp curry with vegetables
20 十二月 2020

Thank you for the step by step pictures so I know I’m following your instructions correctly. This site uses Akismet to reduce spam. Really did enjoy this and look forward to enhancing it! This shrimp curry is my husband Michael’s favorite Thai dish. Thanks, Catrice – so glad you’re enjoying the recipes! So good! If possible, buy a brand imported from Thailand or Vietnam (I use Tiparos), and don’t worry about buying a large bottle — it keeps forever. The dish came out astro-fablous!! I was unable to find any basil at the grocery so stuck with cilantro, but I will try again with basil next time as I think the basil would pair so nicely with the coconut milk. First, stir-fry the chicken pieces in a little hot oil until they’re slightly browned on the outside but still pink in the middle. Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes more. I'd love to know how it turned out! This recipe seemed do-able and easy. Better than anything I’ve had in a Thai restaurant. Hey Jenn, This is the third recipe I have tried after stumbling onto the blog? My husband and I make this quite often, sometimes with chicken, red peppers and mushroom. Reduce heat to low, and add shrimp. I followed the recipe as is and served it with rice and it was perfecto! I highly recommend making this immediately, Like Elizabeth, I did the recipe using Chicken (will try Shrimp next time). Thanks, Kara, It will be fine, Kara. I reduced the shrimp to 1 pound and added mushrooms and Napa cabbage to onions. The aroma was so lovely that my husband and daughters crowded around the stove to see what smelled so good (and begged for a taste before it was done). Thank you!! This shrimp curry is my husband Michael’s favorite Thai dish. I just wish it were healthier. I have since given the recipe out to everyone that attended. Hi Jasmine, I’ve learned that there is a decent amount of variability in fish sauce. Add the onions and cook, stirring frequently, … It sounds exotic but it’s super easy to make. You mention the frozen shrimp in stores as being split and deveined. I must admit it was my first time dealing with coconut milk and green curry paste etc…..your pictures and simple instructions made my meal so flawless. If we wanted to add some spice to it – what would you recommend? Garnish with basil and thai red chilies. Hi there, recipe looks delicious although I haven’t tried yet. This recipe is absolutely delicious just as written! Hi Mary, Chicken would work, but I’d go about it a bit differently. Hi Ponyo, Glad your family likes this recipe! We LOVE this recipe and made just a small tweak so that we CAN freeze it. Thank you! It was really good this way and there were still plenty of shrimp to go around. However, it turned out amazing. Grocery store only had red curry paste so used that. Served with jasmine rice. Add the … Stir in the shellfish and cook until just cooked through, 1 to 2 minutes for shrimp, 2 to 3 minutes for scallops. The only thing I do differently is to double the sauce, it is just that good. The light coconut milk will water the flavors down a bit and make the dish less rich, but it won’t curdle or ruin it. Will that make a big difference? Can it be served with Thai Noodles instead of rice? My hubby and I thought this was better than our local Thai restaurants. Second, you’ll need coconut milk; any brand will do, as long as it’s not low fat. Hi Etienne, There is an option to print the recipe — when you’re viewing the full recipe, look in the upper righthand corner of that box – you’ll see an icon there that looks like a printer. Can’t wait to try more of your recipes . My toddler, husband and parents finished it all with a request for a repeat ASAP. Cook until the shrimp are pink and just cooked through. Can’t wait to try more of you your recipes, Jenn! (Red is what I have on hand). Your recipes NEVER disappoint! Hi Barbara Jean, the Thai green curry paste already contains ginger, so I don’t really think it’s necessary; that said, if you want to add a little, feel free. Also, this dish just cries out for some lemongrass. Carmalita. Note: For the shrimp, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. Hi Katie, Sorry this wasn’t a hit for you. Help, Hi Karen, Unfortunately for your husband, this one is full of coconut flavor, and there’s no good substitute. Hi Lisa, Glad you enjoyed! This is the best recipe ever! So good! Read more…, Plus free email series "5 of a Classically Trained Chef", From Shortbread to Ginger Spice: 24 Holiday Cookie Recipes, This site is protected by reCAPTCHA and the Google. Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through. 2 tablespoons green curry paste (such as Thai Kitchen®) 1 stalk celery, finely sliced 1 small red bell pepper, halved and cut into slivers Add the coconut milk, water, fish sauce and brown sugar, and bring to a gentle boil. Hi Ann, Yes, red curry paste will work. I used to make a Thai curry soup that had me running all over town looking for galangla and those ever-elusive kaffir lime leaves. I always look forward to your recipes via email. Also….again….ANOTHER recipe I never felt needed altering!! Such an easy and delicious meal. You might just undercook it a bit so that the shrimp don’t overcook when you reheat it. Perfect!!! Added red bell pepper strips and frozen peas & corn (always in the curry at the Thai restaurant) for more vegs. I just realized I only have a can of coconut cream (unsweetened brand) I must have grabbed it by mistake instead of coconut milk when at Whole Foods. I know all the changes make it seem like a different recipe but I think these are the best recipes where you can start from an idea and then make it work with slightly different variations over and over. Hi Martie, Those ingredients are in the Thai green curry paste, which makes the recipe very easy . My husband does not care too much for Shrimp but likes it the Thai way. Just a good as authentic Thai restaurant curry. I just put Siracha and red pepper flakes on the table. 2. Heat the oil in a large skillet over medium-high heat. Serve with jasmine rice, and be sure to put the rice on first so that everything is ready at the same time. I want to try it with some veggies and tofu, that sauce is so good. Personally, I haven’t tried this over zucchini noodles. Then set the chicken pieces aside and proceed with the onions and rest of recipe. Malcolm. Awesome recipe, super quick and easy! First, you’ll need Thai green curry paste, which is made from a blend of lemongrass, galangal (a cousin of ginger), cumin, coriander root, Kaffir lime, and hot green chilies, to name just a few. I also generally use 1 – 1.5 lbs chicken or shrimp, and make up the rest w/ vegetables (sliced bell pepper, water chestnuts, carrots, whatever) which I cook w/ the onions. I’ve tried recipes from other blogs and they are usually good, but yours are always great. I’ve made it three times so far. The shell part adds extra flavor. I recommend simmering the sauce at least one hour before adding the shrimp. Hope you enjoy if you try them! Sometimes I make coconut jasmine rice to go with it. Enjoy! The sauce is amazing. Learn how your comment data is processed. Tried this recipe for dinner last night and it was a hit with my husband and teenage daughter. They did not have the “green” one. Contrary to what you might expect, it doesn’t have a “fishy” taste, but rather a salty, savory flavor. Sadly, it didn’t have enough spice, and it was far too sweet. I suspect it is? If you want to step it up a notch, you can make your own simple. The difference was approx 87 calories and 9g fat. For more al dente vegetables, you can add them at the end if you prefer. Enjoy! Now we have the chef in our home. Hi Jenn, It turned out delicious in your curry sauce, but your shrimp is even tastier! Feel free to add your favorite vegetables… Hi Mary, If you like red curry paste, that will work well. We made it as written but added pineapple and sliced bell pepper all served on sweet potato Asian noodles. The green has a very nice heat level to it that we like. Turned out great! Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Add the coconut milk, water, fish sauce and brown sugar and bring to a gentle boil. Hi Bernice, All you really need with the shrimp is plain jasmine rice and maybe a simple green vegetable. Flavors are so fresh and vibrant. Thanks, Jenn! If you like Thai food and want to cook it at home, it’s worth getting. Hi Sara, You can substitute soy sauce. Calculated the calories and macros for the recipe and 4 servings (regular coconut milk vs light coconut milk). Have you tried this with chicken? Are there different types green curry pastes, maybe some hotter than others? I made the green curry mussel dish from your cookbook and it was delicious, so I decided to give this one another go (since I noticed some similarities between the two recipes). Next time, no water or broth. I also squeezed a lot of lime directly into the dish instead of serving it with lime wedges. I noticed a color difference from red boat Fish sauce to another Thai fish sauce that was much lighter in color? Is unsweetened coconut milk okay, or do you suggest sweetened? Thanks! Even my 2 year old cleaned her plate, then subsequently ate out of mine and her fathers! One of my favorite local restaurants had a similar dish, with some charred/grilled pineapple bits, and I think some turmeric. Tender plump shrimp and vegetables in a spicy, rich coconut curry sauce. If you like muffins with carrots, you should give this one a try (it’s got lots of other ingredients too, but plenty of carrots). Will be making this again and often. This website is written and produced for informational purposes only. And since I increased the volume with veggies, I doubled the curry and fish sauce and increased the garlic. It is quick and easy to make and smells wonderful while cooking. Red curry is commonly a combination of red chilies, garlic, shallots, … I’m planning on trying this but I have 1 question. To cook the rice, bring a large pot of water to boil. !Another curry recipe and again one of our favourites. Is there any reason I can’t use light coconut milk? I can’t wait to try this with chicken as well. The heat in the recipe comes from Thai red curry paste, which gets toned down a bit by … This dish is absolutely amazing. Thanks for sharing. I used sesame oil, but followed everything else, and it was fabulous! Husband & I spiked ours with some crushed red & a bit of ginger garlic paste. Per usual, amazing recipe & result. I’ve made it with shrimp (obviously) but also tofu or even sliced chicken thighs. You could add Sriracha or red pepper flakes for more heat. Hi Jenn!! 4) have two more delicious dinners with no measuring/chopping/etc. This is one of my favourite versatile curry recipes! Many thanks! I love that this has easy to find ingredients, too. Will try the red curry paste next time. If the onions start to brown, reduce the heat to medium. Hi Abbie, Sorry for the late reply! Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Thank you rhonda. Wow! Hi Amy, Chicken would be delicious but I’d go about it a little differently. I timed myself this time, and indeed everything was done in under 25 min. Select that and it will print the recipe. Love your blueberry muffin recipe. Perhaps for ouster or soy sauce…I cannot find fish sauce at my supermarket for some reason. I also used coconut oil instead. So I decided to add chopped cilantro, thin green bell pepper strips and bamboo shoots. I recently saw the recipe on your Instagram feed, and noticed you mentioned it was infused with lemongrass and ginger. Come dinnertime, all you have to do is run it under warm water to defrost, then peel. Looking forward to your cookbook! The shrimp will finish cooking in the sauce. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself. Cook the shrimp until pink and opaque on both sides, Remove the shrimp and place in a bowl to the side. This recipe was very simple to make! Used red Thai curry paste instead of green, and added shiitakes with the onions. Thanks for another terrific meal. Sprinkle with the cilantro (or basil) and serve with jasmine rice and lime wedges. They are cut on the outside and deveined there but there is a second dark “vein” on the inside of the shrimp. instead of just pineapple slices, this harried parent had a frozen pina colada which worked just fine, especially with the hot day! Add remaining coconut oil to the pan. It’s delicious! We made this recipe last night and thought it was delicious, however, the flavor was a bit mild. Garnish with basil and/or cilantro and enjoy warm over rice, blanched zucchini noodles, pasta or … Hi Barbara, The red curry paste will be delicious — either the red or green work, they just have a little different flavor. Reduce to a simmer and cook, stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes. After about 30 seconds of whisking, add coconut milk, almond butter, honey, fish sauce, ginger, lime juice, kaffir lime leaves and lemongrass. https://www.yummly.com/recipes/shrimp-curry-with-coconut-milk-thai Do you think chicken could work instead of shrimp? I can’t get my tongue around it. I’d actually like a little so may try another brand unless you have a better idea? Went to the market to buy the ingredients and all I found was Thai red curry paste. Stir in the onions and peppers and toss to coat. Not sure if it was my brand of fish sauce I used, but 2 tbsp was a bit overpowering. It’s not always easy to find though. Unfortunately, the recipe won’t work well with chicken broth. Hi Jenn, I want to add some vegetables to this (red pepper and sliced mushrooms probably). This is a great dish that even my fickle eaters (kids) love! Could you substitute Thai Red curry paste in this recipe? I did try it with oyster sauce that evening and it was fabulous. Was missing the scallions, everything else was in my pantry/fridge ready to go. Add the scallions, garlic and green curry paste. THANK YOU!! Perfect flavor & temp for the babes. Will make again. Can even have cooked rice frozen in bags. Simple, quick and delicious. Thank you for sharing your recipe. Thanks! Thank you for sharing. I’m new to Thai food, and I was hesitant – thinking it might be too spicy. He loved it! I don’t remember how I discovered your site but I am so glad I did. I assume that chicken breasts are an easy substitution, right? Pour the oil into a large wide saucepan. Hi Janet, I’d use this one. Hi Erika, so glad you like the recipes! * Percent Daily Values are based on a 2000 calorie diet. The main difference is red vs green chiles. If you’re making this for company – and it’s definitely company-worthy – you can complete the dish all the way up to the last 5 minutes when the last few ingredients, including the shrimp, are simmered. Enjoy! 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