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SideChef
Recipes
Dairy-Free
Easy Thai Curry Shrimp
Recipe

10 INGREDIENTS • 8 STEPS • 10MINS

Easy Thai Curry Shrimp

4.8
8 ratings
I love Thai curries but am often disappointed when ordering them at restaurants as they tend to be too watery and soupy. I love my Thai curries thick, creamy and full of flavor so I prefer to make them myself. It’s super simple and takes just minutes to put together so there’s no reason not to!
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Easy Thai Curry Shrimp
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
I love Thai curries but am often disappointed when ordering them at restaurants as they tend to be too watery and soupy. I love my Thai curries thick, creamy and full of flavor so I prefer to make them myself. It’s super simple and takes just minutes to put together so there’s no reason not to!
10MINS
Total Time
$2.21
Cost Per Serving
Ingredients
Servings
2
US / Metric
Onion
1
Small Onion
cut into rings
Garlic
3 cloves
Garlic, minced
Kaffir Lime Leaf
3
Kaffir Lime Leaves
cut into thin strips
Red Chili Pepper
1
Red Chili Pepper
cut into thin strips
Cooking Oil
1 Tbsp
Cooking Oil
Thai Red Curry Paste
2 Tbsp
Thai Red Curry Paste
Coconut Milk
1 1/2 cups
Coconut Milk
Medium Shrimp
10
Medium Shrimp, deveined, peeled
tail-on
Granulated Sugar
1 Tbsp
Granulated Sugar
Fish Sauce
1 tsp
Fish Sauce
Nutrition Per Serving
VIEW ALL
Calories
547
Fat
46.3 g
Protein
11.7 g
Carbs
28.2 g
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Easy Thai Curry Shrimp
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Wok & Skillet
I take the mystery out of Asian cooking so that you can make your favorite takeout dishes at home!
http://www.wokandskillet.com/
Cooking InstructionsHide images
step 1
Heat up the Cooking Oil (1 Tbsp) in a wok or a large pan and saute the Onion (1) and Garlic (3 cloves) over medium-high heat.
step 1 Heat up the Cooking Oil (1 Tbsp) in a wok or a large pan and saute the Onion (1) and Garlic (3 cloves) over medium-high heat.
step 2
As soon as the onions start to turn translucent, add the Thai Red Curry Paste (2 Tbsp) and saute the curry for a few seconds.
step 2 As soon as the onions start to turn translucent, add the Thai Red Curry Paste (2 Tbsp) and saute the curry for a few seconds.
step 3
Add the Coconut Milk (1 1/2 cups) and stir well. Allow it to simmer but stir occasionally to keep it from burning. After only about a minute, the curry will start to thicken up.
step 3 Add the Coconut Milk (1 1/2 cups) and stir well. Allow it to simmer but stir occasionally to keep it from burning. After only about a minute, the curry will start to thicken up.
step 4
As soon as all of the ingredients are well combined and it starts to thicken just a little, add the Medium Shrimp (10).
step 4 As soon as all of the ingredients are well combined and it starts to thicken just a little, add the Medium Shrimp (10).
step 5
Keep stirring and allow the shrimp to cook in the curry sauce. Allow it to boil gently. The shrimp will start to curl up as they cook.
step 6
When all of the shrimp are cooked, add Granulated Sugar (1 Tbsp), Fish Sauce (1 tsp), half of the Kaffir Lime Leaves (3).
step 6 When all of the shrimp are cooked, add Granulated Sugar (1 Tbsp), Fish Sauce (1 tsp), half of the Kaffir Lime Leaves (3).
step 7
Give it a good stir, then transfer to a serving bowl.
step 8
Garnish with the rest of the lime leaf strips and Red Chili Pepper (1). Serve with steamed rice or with your favorite pasta.
step 8 Garnish with the rest of the lime leaf strips and Red Chili Pepper (1). Serve with steamed rice or with your favorite pasta.
Tags
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Dairy-Free
Budget-Friendly
Asian
Lunch
Dinner
Fall
Seafood
Thai
Winter
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