Wednesday, March 7, 2012

Thai Shrimp Curry

In the past, I never thought I wanted to eat Thai food because my perception has always been that it is spicy hot. However, I occasionally watch Chef Tommy Tang on PBS making easy Thai food, and I absolutely salivate over his dishes. In addition, last year I was looking for other ways to use coconut milk and came across this recipe online. The thing I love about this dish is that it is pretty fast and you can adjust the level of heat- making it mild or spicy.  Every time I make it, we all spend the meal exclaiming how good it is. I have also made this dish and served it over angel hair pasta. In addition, this dish would also be good with fish or chicken. The recipe I am posting is an adaptation of one I found on I followed the basic recipe but added in some other vegetables and seasonings.

2 Tbsp oil
1 cup thinly sliced onion
1 cup chopped green onion
1-2 Tbsp Thai green curry paste
1  14 oz. can unsweetened coconut milk
2-3 cups chicken broth (or enough to cover vegetables)
3 Tbsp fish sauce
2 tsp sugar
1 cup diced plum tomatoes (I used grape tomatoes)
2 pounds uncooked shrimp, peeled and deveined
chopped cilantro
lime wedges
*optional (I also added these items)- 
  •      2 stalks of celery, bias cut 
  •      1 small yellow summer squash, quartered and thinly sliced
  •      1/2 sweet green or red pepper, chopped (may use any combination of sweet or hot peppers)
  •      1/2 cup carrots, julienned
  •      3 cloves garlic, pressed/finely minced or 1-2 Tbsp of garlic paste
  •      1-2 Tbsp freshly grated ginger or may use ginger paste (this really adds wonderful flavor), may substitute 1-2 tsp dry ginger powder
  •      1-2 shrimp flavor bouillon cubes

Heat oil in bottom of a large soup pot and add sliced onion (not the green), celery, peppers, squash and carrots. Cook for approximately 2-4 minutes until the onion is just becoming translucent. Season with some seasoned salt. Add in the garlic, ginger and green curry paste and stir around for about 1 minute. Then add in coconut milk, chicken broth, fish sauce and sugar. Boil for 2 minutes.  Add in green onions, shrimp and tomatoes and cook for about 2 minutes if using medium shrimp or a couple minutes longer if using larger shrimp- just until they begin to turn pink. Serve over prepared rice or noodles and garnish with chopped cilantro and lime wedges.   

  Serves approximately 4-6 people   

Shared with the following:


  1. This sounds delightful. I know my husband would love this dish though I'd have to stay at the low end of your recommendation for green chili paste.I hope you are having a great day. Blessings...Mary

  2. That is the kind of Thai dishes that my family (two grown kids) adore; love the spices the flavor and the ease of preparation!

  3. www.thenonreligiouschristian.blogspot.comMarch 7, 2012 at 5:47 PM

    I recently got green curry paste for .50 per bottle at that Williamsport store! Also, Big Lots carries coconut milk for .99 per can, if you have one of those stores. I like the creamy quality of theirs even better than at Wegmans, where you pay twice that. :) This sounds like a great recipe!

  4. Thanks for the tip, Faith. I will have to check Big Lots. I usually stock up when they are on sale. That was a good deal on the green curry paste- it is nice to have on hands to add to this type of food.

  5. As Japanese food is NOT spicy at all, my stomach cannot tolerate any spicy food. However there are so many Thai foods that I can enjoy, and Thai food has been my top 5 favorite cuisine! Lately I made coconut curry as well and it was delicious. There are so many authentic Thai restaurants in SF and I am really lucky to enjoy many kinds of Thai food. I am going to try your recipe next time. Looks wonderful!

  6. My husband and I both would enjoy this so much, I think. Looks so delicious! Thanks for sharing your recipe, Sarah. Have a nice weekend!

  7. Your Thai Shrimp Curry looks and sounds yummy. Love the ingredients.

    Spoon and Chopsticks

  8. Looks nice. You might be interested in this post I did on Thai fish sauce.

  9. Looks fantastic! I love your additions!

  10. Beautiful dish, love the spices.
    thanks for sharing, i will defiantly make this.

  11. the only curry recipe that i have eaten is chicken curry. I would like to try your recipe.

  12. I love curry recipes, but my husband isn't a fan. Thinks it's too hot. I'll give this recipe a try and see if I can change his mind!

  13. The nice thing about this recipe is that you can adjust the heat by using as little or much of the chili paste as you like. 1 Tbsp in an entire pot does not really add any heat- just a little flavor. Have fun experimenting.

  14. Sarah, this is a great recipe for Shrimp, I am going to try it very soon! Hope you are having a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen


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