Easy Thai Shrimp Curry
A quick and easy way to make the most delicious Thai Shrimp Curry. Spicy scrumptiousness guaranteed!
Ingredients
- 2 tbsp Olive Oil
- 1 Onion, chopped
- 3 cloves Garlic, peeled and crushed
- 1 lb raw Jumbo Shrimps, shells removed and deveined but with tails on
- 1-2 tbsp Thai red Curry paste or to taste, (see note)
- 2 Tablespoons Fish sauce
- 2-3 teaspoons brown sugar or to taste
- 1 can Coconut Milk or Coconut Cream diluted with water
- 1 cup cubed fresh or frozen Butternut Squash optional
- 1/2 cup frozen Peas optional
- A few drops of freshly squeezed lime or lemon juice optional
- Cilantro leaves chopped for garnish
Instructions
- In a deep pan or large skillet, heat the oil to medium. Sauté the chopped onions and garlic until tender about 2-3 minutes. Add the curry paste, stir and cook until fragrant about a minute or less.
- Pour in the coconut milk, fish sauce and brown sugar. If using coconut cream, use only half and then add about 8 oz water (or 1 glass) in the pan to help dilute the cream. Bring to a boil.
- Lower the heat to a simmer. If using butternut squash add them at this point. Simmer until the squash is tender but not mushy. Add the shrimp (and the peas, if using) and cook for 2-3 minutes until the shrimps are nicely pink and cooked through and the peas are tender.
- Adjust the seasoning if necessary by adding a bit more salt, sugar or fish sauce. If you think the sauce needs a little bit of a lift, a few drops of freshly squeezed lemon or lime juice may help.
- Garnish with some chopped cilantro and some cut-up lemons or limes. Serve with Jasmine rice.
Notes
TIPS & TRICKS
I used Maesri curry paste and 1 tablespoon is enough as it’s very hot and spicy but if using Thai Kitchen brand 4-5 tablespoons should be used as it’s so mild. Adjust the heat level to your liking.
Tried this recipe?Let us know how it was!