Ready in 40 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.
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.
rosscoreytaylor 2y agoThis 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.
sweetmary1 2y agoUsed ketchup and no brown sugar because I did not have any tomato paste...husband added hot sauce to taste but, otherwise a hit!
nanamlawson 2y ago
jenny_stegemoeller 3y agoSo full of flavor! My boyfriend and I love this recipe!
nicolegory 3y agoEasy and delicious!!! Will be making again. My 5 yr old loved everything but the onions.
Pointingfinger 3y agoReally enjoyed this curry, used half the red curry paste called for and it was just right for me.
Anigs 3y agoThis was an amazing dish. I doubled the curry paste just because I like my curry hot. It was great!
ccb4342 3y agoOf course we excluded the fish sauce since we used chicken...
Supernovatui 3y agoMade 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!!
Denison329 3y agoNo 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.