In this quick shrimp curry, shrimp are simmered in a fragrant Thai coconut sauce infused with fresh herbs.
Servings: 4 - 6
Prep Time:10 Minutes
Cook Time:15 Minutes
Total Time:25 Minutes
1 tablespoonvegetable oil
1 cupthinly sliced onions, from one small onion
1/3 cupchopped scallions, white and green parts, from 4-5 scallions
2 garlic cloves, minced
2-1/2 tablespoonsThai green curry paste
1 (14-ounce) cancoconut milk
2 tablespoonsfish sauce
1 tablespoonbrown sugar
2 poundslarge, extra large (26/30) or jumbo (21/25) shrimp, peeled and deveined (see note), thawed if frozen
1/4 cupchopped fresh cilantro, Thai basil or Italian basil (or a combination)
Lime wedges, for serving
Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes more. Add the coconut milk, water, fish sauce and brown sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3-4 minutes. Sprinkle with the cilantro (or basil) and serve with jasmine rice and lime wedges.
Note: For the shrimp, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself. Come dinnertime, all you have to do is run it under warm water to defrost, then peel.