Thai Shrimp Curry

Thai Shrimp Curry

Ready in 45 minutes

A beautiful Thai Shrimp Curry that's bursting with flavor yet is so simple to prepare--particularly when made with Thai Red Curry Paste. The secret ingredient in this curry is a hint of tomato, in an otherwise basic yellow curry, which brings a new taste dimension to this classic Thai dish. You can adjust the heat by adding the curry paste to taste.

"Super yummy recipe. I did not have red onion so I substituted with green onions. I also added precooked chicken chunks soon after adding the coconut mixture. It seemed like it was missing something so I split a 3 inch piece of lemon grass into the pot along with a dash of paprika and ground red pepper and the rest of the coconut milk from the can. This turned out better than the red curry at my favorite Thai place!! Thanks for posting it."

- athomas42

Top-ranked recipe named "Thai Shrimp Curry"

4.5 avg, 32 review(s) 87% would make again

Ingredients

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1 pound large shrimp/prawns; (or, scallops; or a combination of the two)
1/2 pound fresh mushrooms; quartered (or, 1 can whole straw mushrooms, drained), (optional)
2 tablespoons peanut oil,; divided (or, other high temperature oil)
1/2 cup red onion,; finely chopped
3 large shallots; finely chopped
1 1-inch piece ginger root,; peeled and finely chopped
Salt and freshly ground black pepper
2 cloves garlic,; finely minced or put through a press
1 tablespoon Thai red or green curry paste*
1 teaspoon Ground coriander
1/2 teaspoon Curry powder
1/4 teaspoon Cumin
3/4 cup unsweetened coconut cream,; or the thickest milk on the top of a can of coconut milk*
2 tablespoons Tomato paste
2 tablespoons Thai fish sauce (n m bplah),; divided (Golden Boy brand is preferred)*
2 teaspoons light brown sugar,; or to taste (or, palm or coconut sugar*)
fresh cilantro,; chopped (for garnish)
Lime wedges; (for serving)

Original recipe makes 4

Servings  

Preparation

Shell the shrimp and butterfly. Place in a bowl and add a teaspoon of salt and a few tablespoons of water. Mix well and set aside 15 to 20 minutes. Then rinse a few times with running water to wash off all the salt. Drain well and set aside.

While shrimp soaks in brine, prepare your favorite rice (white or brown) according to package directions.

While rice is cooking, measure out and prepare other ingredients as indicated. Place onions, shallots and ginger together in a small bowl. Have minced garlic in seperate small bowl, or whole garlic in a garlic press. In another small bowl, mix together curry paste, coriander, curry powder and cumin, until well combined, set aside. In another small bowl, mix together coconut milk, tomato paste, 1 teaspoon of the fish sauce (or to taste) and brown sugar, until well combined, set aside.

If making optional mushrooms: For fresh mushrooms, heat wok or large heavy skillet over high heat, and add 1 tablespoon of oil. When the oil is hot, toss in mushrooms and stir-fry until they begin to change color. Sprinkle in a little fish sauce to salt and cook until mushrooms have just softened. Remove from wok, and reserve. (Note there is no need to precook canned straw mushrooms.)

Lower heat to medium-high and add 1 tablespoon oil. When oil is hot, add onions, shallots and seasoning with salt and pepper to taste, and stir-fry until soft and beginning to brown, about 4 minutes. Add garlic, and stir until fragrant, about 1 minute more. Increase heat to high, add shrimp, and stir-fry for 1 minute. Add the bowl of curry paste, coriander, curry powder and cumin, stirring to coat, until the shrimp are just slightly pink, about 1 to 2 minutes. Stir in the bowl with the coconut cream, tomato paste, fish sauce and brown sugar. Lower heat and simmer for about 5 to 10 minutes until sauce thickens and shrimp are done but not overcooked. If adding mushrooms, only cook shrimp until nearly done. Then, drain the pre-cooked mushrooms from their juices and toss them or the drained, canned straw mushrooms into the wok. Stir well to reheat and mix in with the curry sauce. Transfer to a serving dish and garnish top with a few sprigs of cilantro. Serve hot with plain steamed jasmine rice, and passing lime wedges separately.

*Available at Asian markets and in the Asian foods section of many supermarkets.

Credits

Added on Award Medal
Verified by stevemur

photo by sgrishka sgrishka

Simmering... This is 5min before it gets in my stomach. Yummy! :) photo by francois_l francois_l

Calories Per Serving: 471 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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"If you like it, you might also try this  " stevemur stevemur

"If you like it, you might also try this  Salty-sweet and garlicky, it's the perfect dish to serve any night of the week. Also beautiful enough to serve at a party as an appetizer or finger food." Firebyrd Firebyrd

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Reviews for Thai Shrimp Curry All 32 reviews

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Reviews

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This is a great recipe! Substitute chicken, always use fresh mushrooms, and add bamboo shoots and green peas at the end. I also add a little more coconut cream and tomato paste to handle the added ingredients.
rosscoreytaylor 2 months ago
Used ketchup and no brown sugar because I did not have any tomato paste...husband added hot sauce to taste but, otherwise a hit!
sweetmary1 6 months ago
nanamlawson 7 months ago
So full of flavor! My boyfriend and I love this recipe!
jenny_stegemoeller 1 year ago
Easy and delicious!!! Will be making again. My 5 yr old loved everything but the onions.
nicolegory 1 year ago
Really enjoyed this curry, used half the red curry paste called for and it was just right for me.
Pointingfinger 1 year ago
This was an amazing dish. I doubled the curry paste just because I like my curry hot. It was great!
Anigs 1 year ago
Of course we excluded the fish sauce since we used chicken...
ccb4342 1 year ago
Made with out the mushrooms. Was veryyyy yummy!! Next time I may add something to give it a bit of spice. Such a simple recipe, will def make it again!!
Supernovatui 1 year ago
No heat, not very complex flavor. Even added a lot more Thai Kitchen red curry paste, but still disappointing. Maybe there are different types of Thai red curry pastes. Won't make it again.
Denison329 1 year ago
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