Spicy Thai Shrimp Curry is one of my favorite dishes, and it’s so easy to make that it makes a perfect weeknight dish. You can play with the veggies added and also change up the herbs (try basil instead of cilantro, for example). This is delicious served over jasmine rice.
Serves: 2 (can be doubled)
Time: 45 mins
Ingredients:
1 1/2 Tbsp canola or vegetable oil
1 cup sliced yellow onion
1 cup red bell pepper cut in slices, similar width to the onion
1 small can bamboo shoots, drained
1 Tbsp minced ginger
1 Tbsp minced garlic
3-4 scallions, thinly sliced
2 Tbsp store-bought green curry paste*
2 cups coconut milk (not Lite)
juice from 1 lime
2 Tbsp brown sugar
2 Tbsp fish sauce
salt to taste
2/3 lb peeled and deveined shrimp
1/2 cup chopped cilantro plus a bit extra for serving
*if your curry paste is not already spicy, you may want to consider adding a minced serrano or habanero chile pepper when you add the ginger and garlic
While your rice is cooking, heat a large skillet over medium high heat. When hot, add the oil and allow to heat. Add the onion and bell pepper and cook, stirring frequently, until onion is soft. Add the ginger, garlic and scallions (and minced chile pepper if using) and cook 1 additional minute. Add the curry paste, coconut milk, lime juice, brown sugar and fish sauce. Bring to a simmer, and cook for 1 minute. Add the shrimp and continue to simmer for 3-4 minutes until shrimp are cooked through. Stir in the scallions, the bamboo shoots and most of the cilantro (reserving a bit for garnish when serving), and voila, you have spicy Thai shrimp curry! Serve the rice onto plates or in shallow bowls, top with the shrimp curry and garnish with fresh cilantro. Serve and enjoy!
Bon appétit!
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