Recipe courtesy of Giada De Laurentiis
Episode: My Thai
Save Recipe Print
Total:
1 hr
Active:
35 min
Yield:
4 servings
Level:
Intermediate
Total:
1 hr
Active:
35 min
Yield:
4 servings
Level:
Intermediate

Ingredients

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.

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Red Thai Curry Chicken Soup

Recipe courtesy of Food Network Kitchen

Thai Beef with Peppers

Recipe courtesy of Ree Drummond

Spicy Thai Red Curry Chicken Casserole

Recipe courtesy of Katie Lee

Thai-Style Halibut with Coconut-Curry Broth

Recipe courtesy of Ellie Krieger

Whole30 Thai Curry Veggie Noodles with Chicken

Recipe courtesy of Food Network Kitchen

Hot and Sour Thai Soup: Tom Yum Goong

Recipe courtesy of Tyler Florence

Thai Lettuce Wraps

Recipe courtesy of Ree Drummond

Kuay Tiaw Pad Thai

Recipe courtesy of Nongkran Daks

Chickpea Curry with Rice

Recipe courtesy of Ree Drummond

Browse Reviews By Keyword

          Latest Stories