WHB Thai Shrimp Curry

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I have to say that Thai curries are one of very favorite foods. They are easy to put together, can be made with chicken, seafood, pork, and probably beef, though I’ve never tried beef. I think the important ingredient is the curry paste. I use the Mae Poy brand. You can be industrious like Kevin and make your own. There are even small jars available in most grocery stores. I make Thai curries so often that I’ve found that I really need the bigger Mae Poy tub, plus I like the flavor of it.

This recipe comes from Epicurious.com . I modify it a bit by using less shrimp, but keeping the same amount of sauce.

Thai Shrimp Curry
Serves 4

1 tablespoon peanut oil
1 onion thinly sliced
1 tablespoon Thai green curry paste
1 14-ounce canned unsweetened coconut milk
1 cup low-salt chicken broth
3 tablespoons Thai fish sauce
2 teaspoons sugar
1 cup diced plum tomatoes
1 pound uncooked large shrimp, peeled, deveined
chopped fresh cilantro
lime wedges

Heat peanut oil in heavy skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve passing lime wedges separately.

I like to serve this over jasmine rice.

My husband recently returned from a trip to Atlanta. He came back with all sorts of Thai cooking ingredients for me. Lots of kaffir lime leaves, some galangal, and even a mortar and pestle. So, now I have no excuse not to make my own Thai curry paste.

This will be my entry for Weekend Herb Blogging, which is hosted this week by Simona at Briciole. And, yes, I know my herb of choice is once again cilantro. I can’t help it. Maybe one of my News Years Resolutions should be to use more herbs, or more variety of herbs. I kind of like that idea, much better than the “exercise three times a week”, which I’ve listed every single year for probably the last 20 years or so.

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  1. says

    Aw, stick with the herbs you love! I always resolve to branch out, but come back to the comforting, tried & true favorites.

    How’s the kitchen coming? I’m sure I’m not the only one looking forward to updates!

  2. says

    This looks wonderful! Everytime I eat Thai, I say I am going to make it myself and have yet to do so. You’re inspiring me with this one!

    And – hubby in Atlanta? You should have gone with him and we could have met up! Next time…

  3. . . . says

    your presentation is lovely!
    i have always maintained that shrimp is good with everything . . . everything savory, at least. it is my favorite food and i am so glad that you posted this recipe!

  4. says

    I love Thai curry too. (And cilantro of course, so I vote that you stick with it!) I’ve never made my own curry paste, but it might be interesting.

  5. says

    I’d love to have a spoonful of that sauce over sticky rice. I’ll be curious to hear how it goes with your own curry paste . . . I’ve done it before at cooking school and it’s actually easier than you think–and more flavorful than you’d think too!

  6. says

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