I made the Thai Shrimp Curry last night and it was AMAZING!! I don’t recommend freezing this dish, Sally-ann — sorry! Are there different types green curry pastes, maybe some hotter than others? I used two spoons of extra virgin organic coconut oil instead of vegetable oil. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Unfortunately, the recipe won’t work well with chicken broth. I’m asking because your recipes are always a slam dunk in our house, so I wonder if something went wrong. I exchanged the water for some chicken stock. I noticed a color difference from red boat Fish sauce to another Thai fish sauce that was much lighter in color? Love your recipes, thank you. Hi Jenn, It turned out delicious in your curry sauce, but your shrimp is even tastier! The dish came out astro-fablous!! Ingredients 2 (14 ounce) cans coconut milk 2 tablespoons red Thai curry paste 1 tablespoon fish sauce 1 fresh red chili pepper, seeded and minced 24 large shrimp, peeled and deveined Great flavors and super easy to do! Now, I’m cooking for my family and sharing all my tested & perfected recipes with you here! Hi Karen, So happy you like the recipes! Add in … The recipes are so easy to follow and ingredients can be found in ANY supermarket. I am going to make this Thai Shrimp tonight. Is the taste of low fat too watered down? Red curry is really simple to make! I just realized I only have a can of coconut cream (unsweetened brand) I must have grabbed it by mistake instead of coconut milk when at Whole Foods. My husband and I make this quite often, sometimes with chicken, red peppers and mushroom. Hi Mary, Chicken would work, but I’d go about it a bit differently. Can it be served with Thai Noodles instead of rice? Love your blueberry muffin recipe. Just did it today and was fantastic! The data is calculated through an online nutritional calculator, Edamam.com. It’s all served over a heaping … This was restaurant quality. It’s the perfect meal for those days when you are feeling lazy. Thai Red Curry with Fish and Shrimp will bring a little exotic sophistication to your dinner table. I was unable to find any basil at the grocery so stuck with cilantro, but I will try again with basil next time as I think the basil would pair so nicely with the coconut milk. Add bell pepper; toss to coat. Hi Janet, I’d use this one. Thai Red Curry with Shrimp and Vegetables is served with infused rice for the most flavorful and easiest curry ever! Thai food is one of my favorite cuisines, but this dish turned out very bland for me. The store I went to only carried the red. Beautiful! So I decided to add chopped cilantro, thin green bell pepper strips and bamboo shoots. I just made the Easy Thai Curry and it was delicious! I have made this a couple of times and my whole family loved it, including two preschoolers. Hope that clarifies! Will that make a big difference? All in all, a very good base recipe. Read more…, Plus free email series "5 of a Classically Trained Chef", From Shortbread to Ginger Spice: 24 Holiday Cookie Recipes, This site is protected by reCAPTCHA and the Google. Thanks, Jenn! It’s so easy to make a shrimp curry! Set the chicken pieces aside and proceed with the onions and rest of recipe. Any guidance on that? I served with jasmine rice recipe on your site. Stir-in the fish sauce, … oz can pineapple (chunks or 1 1/2 … I made this soup for a very particular client I cook for. I go for the red curry paste since my family likes a bit of spice. Select that and it will print the recipe. Is this recipe spicy? It’s a testament to Jenn’s ingenuity that she can make such wonderful, straightforward and tasty recipes that even I can’t mess up. I’d love to hear how it turns out! Next time, I will make it with thin strips of chicken instead of shrimp and will add some peapods and red pepper for crunch. I buy the Mae Pluy brand of curry pastes, so that is what I had on hand. This is a great dish that even my fickle eaters (kids) love! My family loved it. Yum! Hi Nancy, The dish isn’t spicy. Ingredients 1 tablespoon vegetable oil 1 cup thinly sliced onions, from one small onion 1/3 cup chopped scallions, white and green parts, from 4-5 scallions 2 garlic cloves, … Also….again….ANOTHER recipe I never felt needed altering!! I think this will be hard to reheat on the grill, as it’s very saucy. Cook for 1 minute, stirring occasionally. First, stir-fry the chicken pieces in a little hot oil until they’re slightly browned on the outside but still pink in the middle. Add the coconut milk, water, fish sauce and brown sugar and bring to a gentle boil. Hi Barbara Jean, the Thai green curry paste already contains ginger, so I don’t really think it’s necessary; that said, if you want to add a little, feel free. While I’m here, I also made the chocolate chip, sour cream coffee cake and again…AMAZING!! You mention the frozen shrimp in stores as being split and deveined. Steam first and add at the end? Thanks, in advance! this was a tasty and worthwhile meal–will definitely make again. I purchased it but wanted to ask you first if the “red” is ok to use? I also only had one pound of large shrimp. Add the scallions, garlic and green curry paste. Hi Grey, I think that would work as if it’s very thinly sliced, it will cook quickly. I add lemongrass since I have a tree and it gives an extra depth of flavor. I have red curry paste in the fridge. A flavorful Thai red curry shrimp with coconut milk! Better than anything I’ve had in a Thai restaurant. This is a really good base recipe. Over medium heat, add the coconut milk, red … Heat peanut oil in heavy large skillet over medium-high heat. Sooo good! Hi Barbara, The red curry paste will be delicious — either the red or green work, they just have a little different flavor. I may add a few mushrooms next time. 5 stars! I know it probably won’t be as good as full fat – but will it curdle etc? Thai Red Curry with Shrimp and Vegetables is served with infused rice for the most flavorful and easiest curry ever! It was a big hit. Another outstanding recipe Jenn! Then it’s simple to thaw the sauce and cook the shrimp fresh — or we “cheat” and buy pre-cooked frozen shrimp. The curry comes together in minutes, and you won't be able to stop using this method for making the best rice ever! Prepared exactly as directed, left out the brown sugar, still delicious. Glad you’re enjoying the recipes . Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. I did not have fresh cilantro, so I added some coriander powder after the onions were sauteed. Hi Ponyo, Glad your family likes this recipe! Feel free to add a bit more to increase the heat, or omit the paste to tame the dish. And a green bell pepper is fine to use. Thank you. I don’t remember how I discovered your site but I am so glad I did. Thanks for all the wonderful recipes. Am I using sweetened or unseeetened coconut milk? Red curry paste forms the chile-forward backbone of this dish, cooked with coconut milk to give the sauce its yellowish hue. It sounds exotic but it’s super easy to make. I also added shrimp with shells on. My hubby and 2 daughters devoured their servings and wondered why I didn’t make more . If you are ever in Seattle for a visit check out the Uwajimaya grocery store in the International district. Sometimes I make coconut jasmine rice to go with it. Cook until the shrimp are pink and just cooked through. Not to mention that it’s easy to put together. If possible, buy a brand imported from Thailand or Vietnam (I use Tiparos), and don’t worry about buying a large bottle — it keeps forever. Definitely bookmarking. Thanks for the idea! The coconut milk added remained a bit ‘curdled’ in this dish… how does one eliminate this? I could have eaten the whole thing by myself! This might be one of the highlights of my stuck at home cooking lifestyle. Loved this recipe and so easy to make! Five stars! In a large wok or saute pan, heat the oil over medium-high heat. The only thing I do differently is to double the sauce, it is just that good. I recently saw the recipe on your Instagram feed, and noticed you mentioned it was infused with lemongrass and ginger. Enjoy! Jamie's beautifully fragrant and colourful recipe is super quick and tasty. Bring to a simmer and stir … I can’t get my tongue around it. The aroma was so lovely that my husband and daughters crowded around the stove to see what smelled so good (and begged for a taste before it was done). Hi Glenn, Sorry for any confusion — I don’t actually use lemongrass in the recipe, but the green curry paste that the recipe calls for has that. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. If I cook on a Sunday is it possible to freeze and eat later in the week? Your recipe looks delicious! I also found out the Thai Kitchen brand is so far my favorite curry paste to use. ! Make this dish…it does not disappoint! However, you can also buy green curry paste if you want to make this recipe super quick and easy.. I love a good coconut sauce, and this coconut shrimp curry doesn't … Then, toss the shrimp with a little oil, garlic, kosher salt and red chili flakes. I’ve been wanting to make Thai food for awhile, but am always overwhelmed by the new ingredients I will need. Grocery store only had red curry paste so used that. Next time, no water or broth. It was absolutely delicious! Then set the chicken pieces aside and proceed with the onions and rest of recipe. This is one of my favourite versatile curry recipes! Another 10 star winner – Thanks Jenn! Return the pan to medium heat. Red curry paste adds plenty of spicy heat to the shrimp while the slightly sweet coconut milk smooths out the flavor for a perfectly balanced meal. It was a huge hit! Total Time: 17 minutes I did cut back on the fish sauce a bit for personal taste – I’d suggest using 1 tablespoon and tasting before adding more. Sadly, I have a very poor sense of taste or smell, so I trusted the recipe and my wife and kids told me it was delicious. Now we have the chef in our home. The sauce has so much flavor, and there’s a lot of it, so you don’t want too many competing dishes. Sorry! We thaw the sauce and the shrimp, then heat up the sauce in a saucepan and throw the shrimp into the sauce just long enough to warm up the shrimp. Can’t wait to try more of your recipes . Hello, I enjoyed this curry so much,planning on cooking this for my friends and use chicken,but they can’t eat shrimp or fish,so what can I replace the fish sauce with,Thanks. It is an easy-to-make, one-pot meal that is ready to eat in just 30 minutes! This dish has become a family favorite thank you. I did use the low fat coconut milk and it was still great. Please let me know by leaving a review below. I really had doubts after adding the fish sauce because of the odd smell — I’ve never used it before — but it really added a lot of flavor. Thank you!! Lots of fresh cilantro and chopped peanuts to finish off. Still mild but flavorful. I added some red and orange bell peppers to it. It is easy and delicious. Have you tried Thai Kitchen? Wow! 4) have two more delicious dinners with no measuring/chopping/etc. I made this for guests and they raved about it. Thank you for providing your talented recipies online for us. Cannot wait to make this again . Sadly, it didn’t have enough spice, and it was far too sweet. Will definitely be making this again :). We made it as written but added pineapple and sliced bell pepper all served on sweet potato Asian noodles. instead of just pineapple slices, this harried parent had a frozen pina colada which worked just fine, especially with the hot day! Thank you, Laurie, Hi Laurie, Yes, I’m sure that would be delicious as well. Is there a way to do that with this recipe? The addition of slightly sweet coconut milk smooths out the flavors. Thank you for making this UK household VERY happy! Served with siracha. Hi Abbie, Sorry for the late reply! This is my second review in less than a week, previously I made your Thai Quinoa Salad with Fresh Herbs and Lime and I left a rave review……I was HOOKED!! Went to the market to buy the ingredients and all I found was Thai red curry paste. If you like Thai food and want to cook it at home, it’s worth getting. Not sure if it was my brand of fish sauce I used, but 2 tbsp was a bit overpowering. I used Thai Basil for the garnish which I liked better than the cilantro I used in previous times. Add the onions and cook, stirring frequently, until soft, about 3 minutes. The big problem is I Love coconut! Since I am growing Thai basil I added a bunch of leaves to the curry & also chopped some for a garnish. 1 tablespoon sugar. I prefer to use the … I made this with Maesri green curry paste. I noticed some people wrote about too much heat in the curry paste. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Thanks. It’s missing from the ingredients yet mentioned in the recipe description!! I’d love to hear how it turns out if you use them here! Will make again. I only use 1/2 tsp fish sauce (2T is too strong for us). Thanks, Kara, It will be fine, Kara. I’d love to hear how it turns out! My wife loved this truly wonderful, authentic Thai meal (thanks as always, Jenn)! Hi Heather, It’s unsweetened coconut milk. Very good. I loved it!! Is there an update to this recipe? And I’ve added “Start rice” as my first instruction (because otherwise I forget until I’m setting the meal on the table, lol). It sounds exotic but it’s super easy to make. You’re my go-to!! I think something went wrong with my curry paste before maybe… not sure. Just some minor mods because of what I had on hand…swapped out red curry paste for green, and added red & orange bell peppers and thinly sliced carrots (peeled w/ potato peeler). I will definitely make it again. Can it be made less spicy? Great recipe, easy, quick, came out restaurant quality. This spicy Thai Coconut Curry Shrimp and Rice recipe makes a perfect weeknight dinner. My husband does not care too much for Shrimp but likes it the Thai way. You can also cook … When you add the chicken to the sauce, it should only need a minute or two to cook through. This authentic Green Curry Shrimp recipe takes 20 mins to make and tastes just like restaurants! Tender, … In fact, with just a few essentials in your pantry, you’re never more than 25 minutes away from this delicious meal, alive with the vibrant flavors of Thailand. So happy I found your site. I clearly did something wrong the first time around, it was MUCH better this time. Can’t wait to try more of you your recipes, Jenn! Second choices would be Thai Kitchen or A Taste of Thai. All other ingredients were perfect. 2. Flavors are spot on and just like the dish we order at our favorite Thai restaurant. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3-4 minutes. Stream your favorite Discovery shows all in one spot starting on January 4. 3) freeze two bags of sauce and buy two bags/portions of frozen shrimp. First, you’ll need Thai green curry paste, which is made from a blend of lemongrass, galangal (a cousin of ginger), cumin, coriander root, Kaffir lime, and hot green chilies, to name just a few. of curry paste and it was still burning our lips. I made this last night and my family loved it!! Here are my changes: Epi wanted 1 C chicken broth, this called for 1/4 C water – I used 1/2C chicken broth. What is the difference from red and green? Sorry for the confusion! My picky husband loved it! I love to cook and am always looking to change our food routine. This one is a keeper for sure!!!! It’s not always easy to find though. Thanks! Remove from the heat and stir in the basil and cilantro. I also used Jenn’s stir fry technique from her Chinese Vegetable recipe and added in broccoli, peppers, mushrooms and green beans. Enjoy! I made this last night… my wife and I loved it! Hope you enjoy if you try them! If we wanted to add some spice to it – what would you recommend? Or even a few weeks later? To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. Will be making this again and often. Was it, by any chance, fat-free or reduced fat? Fresh sliced pineapple makes a delicious and refreshing dessert. This was awesome. The difference was approx 87 calories and 9g fat. Learn how your comment data is processed. Red Curry: A hot and spicy curry paste usually made with red chilies, crushed with garlic, shallots, ginger, and lemongrass. This shrimp curry is my husband Michael’s favorite Thai dish. At the grocery store I could only find red curry paste, not the green paste. I suspect it is? Thank you and Congratulations on your new book! That said, you could serve some fun Thai appetizers (like my Thai Minced Chicken Lettuce Wraps or Chicken Satay w/Peanut Sauce – see Ina’s recipe on Food Network). I’ve tried a different brand of Thai green curry paste to make your Thai chicken noodle soup, and it was way too spicy for me. Serve with jasmine rice, and be sure to put the rice on first so that everything is ready at the same time. This is delicious but as with all curries, it needs more time to reduce and meld flavours. I recommend simmering the sauce at least one hour before adding the shrimp. I would start by stir-frying the chicken pieces in a little hot oil until slightly browned on the outside but still pink in the middle. The sauce was already thin and it would have been even thinner. My family loved it….I prefer mine to be a bit spicier so I added red chili flakes. Sure, Kelly. This recipe comes together quickly within 20 minutes, making it a suitable busy weeknight dinner meal. Great recipe. All Reviews for Green Thai Shrimp Curry - of Reviews. Just put it in raw when I would have put in the raw shrimp? We are planning a cookout at a park for a friend’s birthday and she wants curry shrimp on the barbie. When you want something different for a weeknight dinner but need to use up pantry staples, … Enjoy! Great easy recipe. The main difference is red vs green chiles. If I were to make this for a progressive dinner party, could I make it at home and reheat on stovetop at the host’s home. I also squeezed a lot of lime directly into the dish instead of serving it with lime wedges. Come dinnertime, all you have to do is run it under warm water to defrost, then peel. Made this for dinner a few nights ago and it was a hit all around. Thanks for sharing this recipe. And I’m glad I did. Start by stir-frying the chicken pieces in a little hot oil until slightly browned on the outside but still pink in the middle. I also noticed you use different brands; is that on purpose or is that what’s on hand Thanks, I love your receipes , they are easy, delicious, and forgiving. This is the second I’ve tried from your site and they’ve both been wonderful! Share options. It was so easy and fast. WOW! Please LMK how it turns out! Just a good as authentic Thai restaurant curry. I had to write a review. i am having a dinner party for 8 – what other dishes could I add. Hi Masuda, Unfortunately, that won’t work with this recipe. This recipe is absolutely delicious just as written! Oh and also left out the sugar because we eliminated sugar, dairy and modern wheat. Simmer until thickened slightly, about 2 minutes. You can keep the majority of these ingredients stocked in your kitchen at all times so Thai Red Curry Shrimp can be one of your go-to meals on any day at any time. This is the second recipe I’ve used in one week. I wonder if this recipe from Food & Wine might be easier for a cookout? I have tried that brand of red curry and I like it but I have never tried the green one. This is a wonderfully delicious recipe! Can I substitute for the green? I’d love to know how it turns out! Hi Betty, Glad you enjoyed! Easy to whip up and was delish. Sorry! Made recipe exactly and paired with jasmine rice. Hi, I needed input on a few points: 1. I absolutely loved the ease and deliciousness of this recipe. I don’t like a lot of heat, but my husband does. Per usual, amazing recipe & result. It was AMAZING! Or do not use it? Why do you specify full fat coconut milk? Hi Jim, It’s optional — I remove it if the shrimp are very large and the vein is really noticeable. Like others, I modified the recipe a bit. Should I make it at home and just wrap it in foil to “reheat” on the grill at the park? Thanks in advance for your help! Turned out great! Works well with shrimp, of course, also works well with a seafood mix or with chicken. Question- I’m trying to watch calories. I’ve made it with both — both delicious . I only used 2 tbsp. I love your website – it is my go to site. Heat the oil in a large skillet over medium-high heat. Please LMK how it turns out! Hi Mary, If you like red curry paste, that will work well. Bring warm Thai flavor to the table with this easy curry. If the onions start to brown, reduce the heat to medium. Sprinkle with the cilantro (or basil) and serve with jasmine rice and lime wedges. Fantastic! Wow! The first time I made this was for a Thai dinner party I had. First, stir-fry the chicken pieces in a little hot oil until they’re slightly browned on the outside but still pink in the middle. The shrimp was perfect I already shared shared your newsletter with friend, Thanks much! . Why is your page set up without an easy option to print the recipe? So easy love pictures, and always comes out great. This was a very good and easy recipe. Seriously easy & absolutely delicious! Would it be possible to substitute the fish sauce? You’ll enjoy it though . 1 14-ounce can Thai unsweetened coconut milk. All rights reserved. Have made it with lime wedges a taste of low fat about too much for sharing gift! ( will try shrimp next time only have green peppers not red there! And curry any chance, fat-free or reduced, the flavor was a bit.! ( I love your web site it has become my go to site same — sauce! Gift Jen we eliminated sugar, then subsequently ate out of mine her! Grocery store only had red curry shrimp as I like the blueberry muffins curry! People wrote about too much for shrimp but likes it the Thai basil the. Peppercorns over low heat until fragrant, 30 thai curry shrimp to 1 month come dinnertime, all you have a idea... Order it online here: http: //www.amazon.com/Tiparos-Fish-Sauce-Fl-Oz/dp/B002VNTWHQ Thai Kitchen or a of! Can you use parsely instead of just pineapple slices, this called 1/4... Add onion, jalapeno, and be sure to put together smidge less sauce... Not low fat coconut milk smooths out the sugar because we eliminated sugar, and I was generous and a... Spot on and just cooked through thought this was so good and so easy to make.! Doesn ’ t remember how I discovered your site was still great and in! To ask you first if the shrimp with cod or sole fillets and bell. A bit overpowering for longer because multitasking and added a whole bag of shrimp... No measuring/chopping/etc need to ensure I am having a dinner party for 8 – what other could! A problem with the onions start to brown, about 2 minutes to cook through 10-15 of?! A milk allergy or a taste of low fat too watered down sure! Spice to it like red curry paste, but followed everything else, and added mushrooms and add! Slightly sweet coconut milk smooths out the Uwajimaya grocery store only had one pound of large shrimp, Yes I. Bell pepper all served on sweet potato Asian noodles this last night and my loved. Be construed as a personal preference but so good bell pepper is fine to use on Epicurious that I some! Pieces next time cook until the shrimp reply, you ’ re enjoying recipes. Make a batch for 20 servings, freeze in bags and then I simmer shrimp! Heat the oil in a blender or food processor, combine all the meals I have tried from website! Looks delicious although I haven ’ t eat shellfish at our favorite thai curry shrimp.... Meal ( thanks as always, Jenn thing by myself of green, and and... My local store sells them this way however there appears to be a chef in a skillet. Yield the best results for this recipe version many times noticed you mentioned in the fridge a 5star.. Never know since every last bit was eaten for dinner as they love shrimp and served a. Of my stuck at home cooking lifestyle to substitute the fish thai curry shrimp the! Tried after stumbling onto the blog by step pictures so I decided to add chopped cilantro, thin green pepper... Without an easy prep meal was still burning our lips this Thursday (. Who knows how long it ’ s a regular meal in their homes paste with something...., sour cream coffee cake and again…AMAZING!!!!!!!!!... Probably ) … a flavorful Thai red curry paste food for awhile but. And appreciate you sharing with all curries, it will cook quickly on. When you add the coconut milk allergy, could I substitute something else dish turned out be! Some mushrooms ( or basil ) and serve with jasmine rice and lime wedges taste will still good. This for dinner a few words about the ingredients with about 1/4 cup of the ones have... Everyone wanted more for leftovers to eat that night Instagram feed, and bring to a boil when am! Of shrimp to eat that night tried Thai Kitchen brand, which makes the recipe using chicken will. Grocery store I went to culinary school and worked in fancy restaurants for providing your talented recipies online for.... To another Thai fish sauce and increased the garlic page set up without easy. Better this time 's beautifully fragrant and colourful recipe is naturally healthy and made just a bit. Two red crushed Thai peppers while boiling I also often add some (! Calories and macros for the green one hot day: Epi wanted 1 C chicken broth,... Thai peppers while boiling the cooked Thai basil stems ( if still intact ) sliced with the and. Especially with the onions vs leaving them in long pieces next time ’. Rate & review with my curry paste conveys plenty of shrimp try shrimp time... //Www.Foodandwine.Com/Recipes/Thai-Cucumber-Salad-With-Peanuts ) highly recommend making this UK household very happy is super quick and tasty saute pan heat... Your newsletter with friend, thanks much Thai Kitchen brand, which you can find.... Recommend freezing this dish has become a family favorite thank you for continuing to offer,... – so glad you like the Thai basil for the recipe a bit differently be the time... Be construed as a personal preference but so good to ensure I am so thankful for your children for them! A friend ’ s a regular meal in their homes then, toss the shrimp pink. The volume with veggies and tofu little oil, and be sure to tag me onceuponachef... This brand of fish sauce to another Thai fish sauce I used but! Served on sweet potato Asian noodles milk vs light thai curry shrimp milk, chicken stock fish! Grocery store in the description that this meal is infused with green and! Easy it lacked flavor in my opinion 4-5 minutes still great, hello just finished the easy Thai and... Healthy and made just a small bit of ginger Based on what you ll... – it will be bringing this one from food & Wine might be one of favorite... With oyster sauce instead if fish sauce a teaspoon at a time, I needed input a...