↞ recipe box start page
Category: Recipes
Prep Time: Cook Time: Total Time:
Thai Coconut Shrimp Curry with Red Curry Paste
2 tablespoons cooking oil
1 small onion, finely chopped
1 large clove garlic, finely minced
1 1/2 tablespoons red curry paste
1 13 1/2 ounce can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
1 stalk lemon grass, sliced in several pieces
1 teaspoon sugar
12 large or 24 small uncooked shrimp, shelled, deveined, but tails left on
2 kaffir lime leaves, finely sliced or 1 tablespoon grated lime zest 1 to 3 small red chilies, seeded and minced 10 basil leaves.
In a wok or deep pan, heat oil, add chopped onion and garlic, and fry until light golden. Add the curry paste and cook briefly. Gradually add half the coconut milk. Add fish sauce, lemon grass and sugar, stirring constantly. Mixture will begin to thicken.
Add shrimp and cook just until opaque. Add the rest of the coconut milk, lime leaves and chilies. Cook a few more minutes. Sprinkle on basil leaves and serve over steamed rice.
Serves 4 to 6.
view more member recipes
Thai Coconut Shrimp Curry with Red Curry Paste
view my recipes
print
save
Category: Recipes
Prep Time: Cook Time: Total Time:
Thai Coconut Shrimp Curry with Red Curry Paste
2 tablespoons cooking oil
1 small onion, finely chopped
1 large clove garlic, finely minced
1 1/2 tablespoons red curry paste
1 13 1/2 ounce can unsweetened coconut milk
2 tablespoons fish sauce (nam pla)
1 stalk lemon grass, sliced in several pieces
1 teaspoon sugar
12 large or 24 small uncooked shrimp, shelled, deveined, but tails left on
2 kaffir lime leaves, finely sliced or 1 tablespoon grated lime zest 1 to 3 small red chilies, seeded and minced 10 basil leaves.
In a wok or deep pan, heat oil, add chopped onion and garlic, and fry until light golden. Add the curry paste and cook briefly. Gradually add half the coconut milk. Add fish sauce, lemon grass and sugar, stirring constantly. Mixture will begin to thicken.
Add shrimp and cook just until opaque. Add the rest of the coconut milk, lime leaves and chilies. Cook a few more minutes. Sprinkle on basil leaves and serve over steamed rice.
Serves 4 to 6.
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
recipe comments
related member recipes
Thai Coconut Curry Shrimp
by HappyCook80
1 pound medium raw shrimp 1 tablespoon sake or dry sherry 1 1/2 tablespoons light soy sauce 1 tablespoon plus 1 teaspoons cornstarch 3 cloves fresh garlic, minced or pressed 1 tablespoon ginger,
by HappyCook80
1 pound medium raw shrimp 1 tablespoon sake or dry sherry 1 1/2 tablespoons light soy sauce 1 tablespoon plus 1 teaspoons cornstarch 3 cloves fresh garlic, minced or pressed 1 tablespoon ginger,
Thai Curry Chicken Wings
by charlene8819
Makes about 36 wing pieces or 24 drumettes Marinade makes about 1 cup CURRY MARINADE: 1/2 cup salted peanuts 1/2 cup sweet chili sauce 1/4 cup lime juice 1/4 cup fresh cilantro or parsley, lig
by charlene8819
Makes about 36 wing pieces or 24 drumettes Marinade makes about 1 cup CURRY MARINADE: 1/2 cup salted peanuts 1/2 cup sweet chili sauce 1/4 cup lime juice 1/4 cup fresh cilantro or parsley, lig
view more member recipes
related CDKitchen recipes
Thai Shrimp And Spinach Curry
Thai Coconut Shrimp Curry With Red Curry Paste
Panang Loog Chin Nua (Thai Meatballs Panang Curry)
Green Curry Wings
Yellow Curry Sauce
Easy Peanut Sauce
Thai Red Curry Chicken
Easy Curry Sauces
Thai Green Curry Paste
Yellow Curry Marinated Chicken Satay and Spicy Peanut Sauce