Thai Curry

Total Time:
1 hr 15 min
Prep:
35 min
Cook:
40 min

Yield:
4 servings
Level:
Intermediate

Ingredients
  • Two 15-ounce cans coconut milk
  • 1 cup low-sodium chicken broth or clam juice
  • 1/4 cup yellow curry paste, such as Mae Ploy
  • 1 medium carrot, peeled and sliced into 1/4-inch-thick rounds
  • 1 small red bell pepper, cored, seeded and chopped into 1/4-inch pieces
  • 1 small onion, chopped
  • One 15-ounce can baby corn, drained, rinsed and cut into 1-inch pieces
  • 1 Thai chile or serrano chile, stemmed and thinly sliced
  • 5 sprigs Thai basil, with stems
  • 3 Thai lime leaves
  • 1 1/2 tablespoons fish sauce
  • 1 pound large shrimp, peeled and deveined
  • 4 ounces snap peas, halved
  • 8 ounces fresh thin rice noodles
  • 4 cups canola oil or safflower oil
  • 1/4 cup chopped fresh cilantro leaves
  • 1/3 cup lightly salted peanuts, chopped
Directions
Watch how to make this recipe.
  • In a large saucepan, bring the coconut milk, chicken broth and curry paste to a boil over medium-high heat, whisking until smooth, about 2 minutes. Add the carrot, red pepper, onion, corn, chile, basil, lime leaves and fish sauce. Bring to a simmer, cover the pan and cook for 30 minutes, or until the vegetables are tender.

  • Add the shrimp, snap peas and half of the noodles (reserve the remaining noodles for frying). Simmer, uncovered, until the shrimp are cooked through, 5 to 7 minutes. Remove and discard the lime leaves and basil sprigs.

  • Pour the canola oil into a large, wide saucepan fitted with a deep-fry thermometer. Heat the oil to 350 degrees F. Add the reserved noodles and fry them until crispy, about 20 seconds. Drain on paper towels.

  • Ladle the curry into four bowls. Garnish with cilantro and peanuts and serve.


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