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 Epicurious.com- I followed the basic recipe but added in some other vegetables and seasonings.

     Ingredients:
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


     Directions:
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:

14 comments:

  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

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  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!

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  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!

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  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.

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  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!

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  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!

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

    --------------------------------
    Regards
    Spoon and Chopsticks
    http://spoon-and-chopsticks.blogspot.com/

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  8. Looks nice. You might be interested in this post I did on Thai fish sauce. http://caroleschatter.blogspot.co.nz/2012/03/fish-sauce.html

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  9. Looks fantastic! I love your additions!

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

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

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  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!

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  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.

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  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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