Save Recipe Print
Thai Shrimp Curry
Total:
1 hr 28 min
Prep:
40 min
Inactive:
30 min
Cook:
18 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr 28 min
Prep:
40 min
Inactive:
30 min
Cook:
18 min
Yield:
4 servings
Level:
Intermediate

Ingredients

Thai Red Curry Paste:
Thai Red Curry Paste:

Directions

In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.

Remove from the heat and stir in the basil and cilantro.

Serve over jasmine rice, garnished with cilantro sprigs.

In a large wok or saute pan, heat the oil over medium-high heat. Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute. Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil. Simmer until thickened slightly, about 2 minutes. Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.

Remove from the heat and stir in the basil and cilantro.

Serve over jasmine rice, garnished with cilantro sprigs.

Thai Red Curry Paste:

In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.

Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.

Drain the chiles, reserving the liquid, and roughly chop.

In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.

Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.

Thai Red Curry Paste:

In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. Remove and let cool. Grind in a spice grinder or mortar and pestle.

Return the pan to medium heat. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Remove from the heat and let cool.

Drain the chiles, reserving the liquid, and roughly chop.

In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. Process to make a smooth paste, scraping down the sides several times and adding more liquid through the top 1 tablespoon at a time with the motor running.

Transfer to an airtight container and keep refrigerated until ready to use. Paste will keep refrigerated for up to 1 month.

Trending Videos 6 Videos

Get the recipe

Watermelon and Cucumber Salad 00:42

This refreshing summertime salad can be made with just a few ingredients.

IDEAS YOU'LL LOVE

Curried Chicken Thighs

Recipe courtesy of Food Network Kitchen

Baked Shrimp Scampi

Recipe courtesy of Ina Garten

Grilled Thai Beef Salad

Recipe courtesy of Ellie Krieger

Shrimp Scampi

Recipe courtesy of Food Network Kitchen

Creamy Shrimp Scampi Dip

Recipe courtesy of Food Network Kitchen

Lemon Pasta with Roasted Shrimp

Recipe courtesy of Ina Garten

Lemon-Garlic Shrimp and Grits

Recipe courtesy of Food Network Kitchen

Thai Green Curry Shrimp

Browse Reviews By Keyword

          Dig In

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.