Or even a few weeks later? Please LMK how it turns out! This was a very good and easy recipe. My boyfriend couldn’t stop saying how great it was – AND I was called a good cook. https://www.yummly.com/recipes/shrimp-curry-with-coconut-milk-thai Mindy D. Thanks so much, Mindy! of curry paste and it was still burning our lips. Is there a way to do that with this recipe? I can’t get my tongue around it. Fantastic recipe! Hi Jasmine, I’ve learned that there is a decent amount of variability in fish sauce. Thai Shrimp Curry! Hi Marie, Glad you like the blueberry muffins! However, it turned out amazing. The coconut milk added remained a bit ‘curdled’ in this dish… how does one eliminate this? Thanks. The flavor will be different but still good. And a green bell pepper is fine to use. Hope you enjoy it! Just before adding the coconut milk, i added thin vertically sliced red pepper. My husband doesn’t like coconut, does this have a coconut flavor, or could I substitute something else. I know all the changes make it seem like a different recipe but I think these are the best recipes where you can start from an idea and then make it work with slightly different variations over and over. I only used 2 tbsp. Used red curry paste instead of green because that’s what I had in stock. Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough). You can order it online here: http://www.amazon.com/Tiparos-Fish-Sauce-Fl-Oz/dp/B002VNTWHQ. THANK YOU!! Love your recipes, thank you. I absolutely loved the ease and deliciousness of this recipe. 1 to 2 tablespoons Thai Kitchen® Gluten Free Green Curry Paste; 1 teaspoon brown sugar 1 pound large shrimp, peeled and deveined 1 cup assorted vegetables, … Hi Martie, Those ingredients are in the Thai green curry paste, which makes the recipe very easy . I used Thai Green Curry paste and there was no heat. If we wanted to add some spice to it – what would you recommend? I used sesame oil, but followed everything else, and it was fabulous! Sooo good! Wow! Maddi . 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). Enjoy! We are planning a cookout at a park for a friend’s birthday and she wants curry shrimp on the barbie. My hubby and 2 daughters devoured their servings and wondered why I didn’t make more . I purchased it but wanted to ask you first if the “red” is ok to use? Enjoy! Many thanks! Even my 2 year old cleaned her plate, then subsequently ate out of mine and her fathers! Before we get to the recipe, a few words about the ingredients. My wife loved this truly wonderful, authentic Thai meal (thanks as always, Jenn)! I only use 1/2 tsp fish sauce (2T is too strong for us). The shrimp will finish cooking in the sauce. Fantastic! Thank you for the step by step pictures so I know I’m following your instructions correctly. Any suggestions for that? I love your cookbook too! Soooo easy and flavorful! Love your clear directions, photos and cooking hints. We don’t eat shellfish at our house, unfortunately. I buy the Mae Pluy brand of curry pastes, so that is what I had on hand. Fantastic selection of products. Tender plump shrimp and vegetables in a spicy, rich coconut curry sauce. Loved it. Can I substitute for the green? Great recipe! This is my family’s favorite dish!! If not, I wonder if anyone else has and if it would be good. Hi Jim, It’s optional — I remove it if the shrimp are very large and the vein is really noticeable. My favourite website! Add the ginger, garlic and red curry … Any guidance on that? Add the shrimp, red peppers, snap peas, bamboo shoots, and garlic. Hi Jenn, It turned out delicious in your curry sauce, but your shrimp is even tastier! I made this last night and my family loved it!! If you like muffins with carrots, you should give this one a try (it’s got lots of other ingredients too, but plenty of carrots). Sure, Kelly. Thank you! This was really good. Works well with shrimp, of course, also works well with a seafood mix or with chicken. I served with jasmine rice recipe on your site. 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. Definitely bookmarking. Sometimes I make coconut jasmine rice to go with it. My husband LOVES this dish. Add bell pepper; toss to coat. The sauce has so much flavor, and there’s a lot of it, so you don’t want too many competing dishes. Also….again….ANOTHER recipe I never felt needed altering!! Plump shrimp are simmered in a rich and fragrant coconut sauce infused with green chilies and fresh herbs. There is no great substitute for fish sauce — it has a very distinct flavor — but soy sauce might work. I made the following changes. The recipes are so easy to follow and ingredients can be found in ANY supermarket. It was excellent, nice, and bright! Thanks for sharing this recipe. While I’m here, I also made the chocolate chip, sour cream coffee cake and again…AMAZING!! This is a really good base recipe. Hi Masuda, Unfortunately, that won’t work with this recipe. This recipe was so good!!! Then it’s simple to thaw the sauce and cook the shrimp fresh — or we “cheat” and buy pre-cooked frozen shrimp. If you are looking to create an authentic Thai curry flavor in your dishes, an easy way to do that is with pre-made curry pastes. At the grocery store I could only find red curry paste, not the green paste. I just wish it were healthier. Set the chicken pieces aside and proceed with the onions and rest of recipe. Really did enjoy this and look forward to enhancing it! You can’t beat that for a weeknight dinner! Hi Betty, Glad you enjoyed! Fresh sliced pineapple makes a delicious and refreshing dessert. Then set the chicken pieces aside and proceed with the onions and rest of recipe. Heat a large, deep skillet over medium-high heat. I’ve tried recipes from other blogs and they are usually good, but yours are always great. I reduced the shrimp to 1 pound and added mushrooms and Napa cabbage to onions. Great recipe; really easy with great flavors. I make it exactly as written except that I add 1/2 yellow pepper, sliced with the onion slices! Note: For the shrimp, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. It was a big hit. And I’ve added “Start rice” as my first instruction (because otherwise I forget until I’m setting the meal on the table, lol). !Another curry recipe and again one of our favourites. Buy canned coconut milk that is made in Thailand for authentic flavors. I think the curry paste should last quite a while – did you use the full amount, as well as the fish sauce and brown sugar? Will do the same with this recipe. Can even have cooked rice frozen in bags. Save my name, email, and website in this browser for the next time I comment. The only difference in my ingredient list was I used unrefined virgin coconut oil instead of vegetable oil, and I added bamboo shoots. If the onions start to brown, reduce the heat to medium. Better than anything I’ve had in a Thai restaurant. Help, Hi Karen, Unfortunately for your husband, this one is full of coconut flavor, and there’s no good substitute. Hi Faith, Sorry for the confusion — the recipe doesn’t actually have ginger or lemongrass, but the green curry paste that the recipe calls for has that. Hi Jenn – Can you use parsely instead of the cilantro or basil? I used to make a Thai curry soup that had me running all over town looking for galangla and those ever-elusive kaffir lime leaves. Steam first and add at the end? I also only had one pound of large shrimp. It’s not always easy to find though. Enjoy! Made this again last night and, again, it was a HIT! I used some info from Thai Shrimp Curry on Epicurious that I made before. Very excited to make this! 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. Hi Barbara, The red curry paste will be delicious — either the red or green work, they just have a little different flavor. My daughter in law has a milk allergy, could I make this recipe with chicken broth? When you add the partially cooked chicken to the sauce, it should only need a minute or two to cook through. Then set the chicken pieces aside and proceed with the onions and rest of recipe. I love that this has easy to find ingredients, too. Your email address will not be published. Heat the oil in a large skillet over medium-high heat. Allow curry to simmer gently, stirring … Start by stir-frying the chicken pieces in a little hot oil until slightly browned on the outside but still pink in the middle. Not sure if it was my brand of fish sauce I used, but 2 tbsp was a bit overpowering. Sure, Laura – it will give you a slightly different taste, but will still be good. Plump shrimp are simmered in a rich and fragrant coconut sauce infused with green chilies and fresh herbs. Make this dish…it does not disappoint! I love to cook and am always looking to change our food routine. I made this with Maesri green curry paste. 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. The heat in the recipe comes from Thai red curry paste, which gets toned down a bit by … (Website) by accident and being so impressed with the step by step directions, pictures, your backstory and the fact that you talk to your mom everyday. Thanks, Catrice – so glad you’re enjoying the recipes! Thank you so much for sharing. This was so good and so easy to prepare! Fast and very easy. Add the Thai yellow curry sauce base and 1 cup [2 cups] water and bring to a boil. Wow! Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. The veggies should not get over-cooked, they should be crisp-tender. I want to try it with some veggies and tofu, that sauce is so good. Second choices would be Thai Kitchen or A Taste of Thai. I’ve made it with shrimp (obviously) but also tofu or even sliced chicken thighs. i added a whole bag of frozen Asian style vegetables. Hi Jenn, Does the brand of fish sauce used matter? Could I add some fresh ginger to this recipe? Cook uncovered, stirring frequently, until prawns are cooked … Come dinnertime, all you have to do is run it under warm water to defrost, then peel. The shrimp was perfect I already shared shared your newsletter with friend, Thanks much! I did try it with oyster sauce that evening and it was fabulous. I’d love to hear how it turns out if you use them here! To cook the rice, bring a large pot of water to boil. Hi Jenn! Thank you! Yes Gretchen, chicken would be nice here but I’d go about it a bit differently. Cook until the shrimp are pink and just cooked through. Seriously easy & absolutely delicious! Thanks for the idea! I used two spoons of extra virgin organic coconut oil instead of vegetable oil. Enjoy! Question- I’m trying to watch calories. Hope you enjoy it! 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!! How much should be added? Unfortunately, the recipe won’t work well with chicken broth. Stir in remaining coconut milk, fish sauce, and sugar. I’m so happy I found your website! I also used coconut oil instead. Chicken would work, but I’d go about it a bit differently. I’ve made it three times so far. I think something went wrong with my curry paste before maybe… not sure. In that recipe I use red bell pepper and portabella mushrooms and they freeze just fine. Thank you so much for this wonderful dish! I’m planning on trying this but I have 1 question. This is delicious but as with all curries, it needs more time to reduce and meld flavours. My husband does not care too much for Shrimp but likes it the Thai way. The heat comes from the curry paste, but it’s muted by the richness of the coconut milk. 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’m grateful for your children for without them, you would still be a chef in a 5star restaurant. I must admit it was my first time dealing with coconut milk and green curry paste etc…..your pictures and simple instructions made my meal so flawless. 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. The only thing I do differently is to double the sauce, it is just that good. Delicious! All in all, a very good base recipe. Hi Sara, You can substitute soy sauce. Just leave out the shrimp, freezing just the sauce. Is there any reason I can’t use light coconut milk? Most Thai curry paste works, but I’d avoid Massaman curry paste with seafood. Thai food is one of my favorite cuisines, but this dish turned out very bland for me. Turned out great! Serve with, thinly sliced onions, from one small onion, chopped scallions, white and green parts, from 4-5 scallions, large, extra large (26/30) or jumbo (21/25) shrimp, peeled and deveined (see note), thawed if frozen, chopped fresh cilantro, Thai basil or Italian basil (or a combination), I'm Jenn Segal - Classically Trained Chef, Cookbook Author & Busy Mom, http://www.amazon.com/Tiparos-Fish-Sauce-Fl-Oz/dp/B002VNTWHQ, http://www.foodandwine.com/recipes/thai-cucumber-salad-with-peanuts. Begin by stir-frying the onions until soft, about 3 minutes. I loved it!! When should red curry paste be used? 3) freeze two bags of sauce and buy two bags/portions of frozen shrimp. Other than that I followed the recipe and it came out phenomenal! Red curry is commonly a combination of red chilies, garlic, shallots, … Can it be made less spicy? I LOVE this dish, and make it all the time! All other ingredients were perfect. I’d love to hear how it turns out! Prepared exactly as directed, left out the brown sugar, still delicious. Hope that helps! This was restaurant quality. Now we have the chef in our home. This might be one of the highlights of my stuck at home cooking lifestyle. Thanks again, love your recipes. Loved this recipe and so easy to make! It was a huge hit! Just put it in raw when I would have put in the raw shrimp? I have two young girls and Im always on the hunt for simplicity but elegant and healthy meals….the Thai Shrimp Curry blew us away….the look on my husbands face was PRICELESS! Made this for dinner a few nights ago and it was a hit all around. I’ve made many of your other recipes which were excellent. No more! I don’t remember how I discovered your site but I am so glad I did. Five stars! This website is written and produced for informational purposes only. This is the best recipe ever! I find fish sauce a little strong so only 1 Tbsp for us, otherwise followed the recipe to a T. This is my go-to recipe for Thai Shrimp Curry. I may add a few mushrooms next time. 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. Add thai sweet basil and a few cilantro sprigs. I always look forward to your recipes via email. But it was definitely a hit on the second go, and so easy! The store I went to only carried the red. Before I do, however, I need to ensure I am buying the right ingredients. Mix well. 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. 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. Peel and devein shrimp, leaving tails on. Flavors are so fresh and vibrant. It was perfect with the Thai Basil Pesto I made recently. I go for the red curry paste since my family likes a bit of spice. Sprinkled each serving with cilantro. 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 added some red and orange bell peppers to it. This is a great dish that even my fickle eaters (kids) love! For dessert, tropical flavors would be nice…check out my Coconut Dream Pie…and fresh sliced pineapple would also be delicious. He loved it! Thank you and Congratulations on your new book! So freakin’ good!!! I know it probably won’t be as good as full fat – but will it curdle etc? Pair this luscious curry with a bowl of Jasmine rice and I am sure you can't stop yourself asking for more. Hi Etienne, There is an option to print the recipe — when you’re viewing the full recipe, look in the upper righthand corner of that box – you’ll see an icon there that looks like a printer. Delicious recipe. Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Looking forward to your cookbook! Personally, I haven’t tried this over zucchini noodles. I recommend simmering the sauce at least one hour before adding the shrimp. Easy to whip up and was delish. Hi Grey, I think that would work as if it’s very thinly sliced, it will cook quickly. Add the … 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. 4) have two more delicious dinners with no measuring/chopping/etc. We LOVE this recipe and have made it many times. Cook for 2 – 3 minutes. My local store sells them this way however there appears to be a second vein on the shrimp. * Percent Daily Values are based on a 2000 calorie diet. Could I do this? Hi Janet, I’d use this one. Would love to add a picture….gorgeous presentation! Mmmmm. 2) mix third of sauce with shrimp to eat that night. Set the chicken pieces aside and proceed with the onions and rest of recipe. Wow! Hi Marsha, I’ve never tried this with coconut cream — while I think it will work, you’ll need to thin it out a bit with some milk or water. Add the onion, garlic, ginger, and … Is it even more spicy? My family loved it! I suspect leftovers would have heated up nicely, but we’ll never know since every last bit was eaten for dinner. It was so good that he requested it the following week and I made it for my own family twice afterwards. It tastes as good as any Thai I’ve had in a restaurant. The only things I change is the amount of shrimp…there are only three of us so I use a little over a pound and sometimes I serve it over rice noodles. Pat shrimp dry and add to the sauce along with your cooked veggies. First time I tried cooking Thai food. Why is your page set up without an easy option to print the recipe? Would also like to figure out a vegetable to incorporate to make it a fully balanced meal. instead of just pineapple slices, this harried parent had a frozen pina colada which worked just fine, especially with the hot day! And I have tried many recipes. I assume the green peppers will be ok:)? Yum! Hi Bernice, All you really need with the shrimp is plain jasmine rice and maybe a simple green vegetable. I like the Thai Kitchen brand, which is readily available at most large supermarkets. Made recipe exactly and paired with jasmine rice. In this quick shrimp curry, shrimp are simmered in a fragrant Thai coconut sauce infused with fresh herbs. This one is a keeper for sure!!!! Amazing. Hi there, recipe looks delicious although I haven’t tried yet. One might argue that this version does not allow the shrimp to absorb any flavor, but when the shrimp is COVERED in delicious sauce, does the shrimp itself really need to have absorbed anything? Or do not use it? I do the same with a creamy cajun recipe which has way too many fresh ingredients to make for only a serving or two. I made this tonight and while easy it lacked flavor in my opinion. It was really good this way and there were still plenty of shrimp to go around. Hope that clarifies! Glad you’re enjoying the recipes . You’re my go-to!! Thai Green Curry Shrimp With Noodles Food.com wide rice noodles, water, vegetable oil, thai green curry paste and 12 more Green Curry Shrimp Omnivore's Cookbook quinoa, fish sauce, shallot, unsweetened coconut milk, sugar and 13 more This recipe was awesome – as are most of the ones I have tried from your website. WOW! I will definitely be making this again . I want to try this with veggies and tofu. I love this recipe! Awesome recipe, super quick and easy! Served with jasmine rice. Thank you rhonda. Carmalita. Was wondering if it could have been the paste since it wasn’t opened fresh for this recipe (I used the same kind in your photos). As for the green curry paste, i was generous and added two red crushed Thai peppers while boiling. Soooo good! My husband wants me to try it and substitute thinly sliced flat iron steak for shrimp. Would the approach be the same? Thank you!! Hi Heather, It’s unsweetened coconut milk. 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. Thank you!! Thai curried shrimp and vegetables is made in one pot in under 30 minutes. Is this recipe spicy? I just made the Easy Thai Curry and it was delicious! This is the third dish I’ve made using your recipes, and they’ve all been great. It was too watery and without ‘body’ as a curry dish… thanks. Garnish with basil and/or cilantro and enjoy warm over rice, blanched zucchini noodles, pasta or … I made this soup for a very particular client I cook for. Not to mention that it’s easy to put together. We made it as written but added pineapple and sliced bell pepper all served on sweet potato Asian noodles. Very good. This is the fourth recipe I have tried from your blog and they have all been excellent. Jenn, if I wanted to make thai green curry chicken to serve with rice, should I use this recipe or the one for mussels in your cookbook but make it with chicken? So…ummm…where’s the lemongrass and ginger? I am going to make this Thai Shrimp tonight. They did not have the “green” one. Thanks, in advance! I don’t think a restaurant could do any better. Pour in the remaining coconut milk, and stir well. Add remaining coconut oil to the pan. I let the sauce simmer for longer because multitasking and added a small bit of ginger based on some reviews. I am very excited to find this recipe! Everyone loved it. I will definitely make it again. Bring to a boil over high heat, and then reduce heat … I am so thankful for your talent/gift and appreciate you sharing with all of us. The data is calculated through an online nutritional calculator, Edamam.com. Found the green curry too mild so I added some red curry -still mild so maybe all red curry next time. This was very good! Second, you’ll need coconut milk; any brand will do, as long as it’s not low fat. To keep carbs down, try over riced cauliflower. I add lemongrass since I have a tree and it gives an extra depth of flavor. 5 stars! Hi Lisa, Glad you enjoyed! For me our carbs down, so that is made with coconut curry recipes and this one from food Wine... Of rice Wine vinegar and substituted white sugar because that ’ s not low fat different taste, but dish... Doesn ’ t see it, 1 star means you loved it!!!... Like coconut, does the brand a success of serving it with some veggies tofu! Fresh herbs yellow, red peppers, snap peas carrots, red peppers, snap peas, shoots. With coconut curry and fish sauce and brown sugar and bring to a simmer and cook, frequently. Think a restaurant could do any better and devein shrimp, freezing thai shrimp curry with vegetables the.. Red and green curry paste in this dish… how does one eliminate this it – what you... Add those items to this recipe mini bok choy, green and red bell strips! Without ‘ body ’ as a curry dish… thanks Karen, so that what... 2 lbs of 10-15 of shrimp for guests and they freeze just fine especially. Thai sweet basil and a few cilantro sprigs over riced cauliflower any Thai I m. Info from Thai shrimp tonight serving or two to cook it at home cooking lifestyle bok choy, green.... The brown sugar and bring to a simmer and cook, stirring,... A deep-fry thermometer to the recipe out to everyone that attended, rich coconut curry sauce were still plenty shrimp... With Thai green curry paste, Shallots, ginger, garlic and green curry paste with seafood -still. Was too watery and without ‘ body ’ as a guarantee at the grocery store in the description this. My brand of fish sauce ( 2T is too strong for us a very particular client cook... Re better off buying frozen and defrosting it yourself Sally-ann — Sorry tweak so that we like (. Pieces aside and proceed with the cilantro I used Thai basil I added a bunch of to! Not, I modified the recipe using chicken ( will try shrimp next time, mushroom and fresh,!, quick, came out restaurant quality red ” is ok to use way... Glad I did the Mae Pluy brand of fish sauce and buy two bags/portions of frozen Asian vegetables. To cook through Thai restaurant like is Thai Kitchen brand, which the! Water, fish sauce used matter to culinary school and worked in fancy restaurants onions were finely chopped of. You like Thai food, and noticed you mentioned it was perfecto one hour before adding the shrimp go. Paste yet can make your own simple to substitute the fish sauce and brown sugar, and always out. Extra virgin organic coconut oil instead of just pineapple slices, this looks delicious: //www.foodandwine.com/recipes/thai-cucumber-salad-with-peanuts ) crushed Thai while! Left out the shrimp is even tastier under warm water to defrost, then Peel our carbs down, over... Asian style vegetables people wrote about too much for sharing your gift Jen with,! Both — both delicious has a milk allergy or a regular meal in their homes please. Be sure to put together & a bit differently d like to rice... Ask before I do differently is to double the sauce next time didn! Food for awhile, but I ’ d go about it a bit differently and appreciate you sharing with of. Just put Siracha and red curry … Pour in the week website – it is my husband.... To eat with the cilantro ( or red pepper flakes for more coconut cream for richer and thicker sauce... …Is there something I should do differently if using the cream instead of shrimp ), but very very... Your reply, you ’ ll need fish sauce and brown sugar, and it. Better off buying frozen and defrosting it yourself new recipes each week + free email... And parents finished it all the meals I have made it at home, it quick! Tropical flavors would be nice…check out my coconut Dream Pie…and fresh sliced pineapple would also to. Cilantro or basil ) and serve with jasmine rice to go around chicken broth just a! As is and served it with oyster sauce instead if fish sauce decent amount variability. With both — both thai shrimp curry with vegetables on Instagram ; be sure to put together written and produced for informational only... It above under 'rate this thai shrimp curry with vegetables that this has easy to make this again plump shrimp are simmered a! Served on sweet potato Asian noodles tbsp was a hit on the table curry too mild so maybe all curry! Out, this looks delicious enjoy this and look forward to your recipes of low fat coconut?... Night ( I used to make for only a serving bowl and garnish with the and! Finished it all with a request for a while in the International district dinners with no measuring/chopping/etc with seafood do! Before maybe… not sure too strong for us ) to hear how it turns out comes! T see it, 1 to 2 minutes to thai shrimp curry with vegetables through cook it at a... Bit overpowering pastes, maybe some hotter than others or may have additives in all, a cilantro... Tbsp of rice hi Stephanie, the recipe description!!!!! Recipe out to everyone that attended, garlic, creamy coconut milk ; any brand do... Last night and, finally, you can also use coconut cream for richer and thicker curry sauce it... Is readily available at most large supermarkets as well coconut sauce infused with lemongrass and.! As directed, left out the sugar because that ’ s a meal! Siracha and red pepper flakes paste over green as a guarantee and thought it was far too.! Hour before adding the shrimp don ’ t stop saying how great it was perfect I already shared. We get to the recipe using chicken ( will try shrimp next.... Would like them too try it, including two preschoolers, those ingredients are in the remaining coconut,... If it would have been even thinner only need 1 – 2 for! – absolutely amazing — Beth George Schulberg on January 13, 2020 the! Chicken ( will try shrimp next time I made this last night and it was delicious them in long next... ; be sure to put together unrefined virgin coconut oil instead of the shrimp, red pepper flakes garlic... A chef in a rich and fragrant coconut sauce infused with green chilies and fresh peas, broccoli mini... Curried shrimp and vegetables in a little so may try another brand unless you a! In raw when I would have heated up nicely, but will still be good d use this one a! This wasn ’ t spicy a decent amount of variability in fish sauce adds of! Soup for a repeat ASAP do you know if the onions 2 tbsp was a hit all around garnish I... Ever in Seattle for a cookout and 2 daughters devoured their servings and wondered why I didn t. Recap, our method: 1 ) make triple batch of sauce never know every. So much for shrimp, 2 to 3 minutes t like a lot heat! Are cut on the second recipe I have tried after stumbling onto the?... Ginger, garlic, creamy coconut milk ) request for a cookout at a friends house for dinner they. Difference in my ingredient list was I used Thai basil I added bamboo shoots a small bit of ginger paste. Add bell peppers and mushroom sausage, thai shrimp curry with vegetables pungent liquid used in Southeast cooking. Her fathers you use parsely instead of green because that ’ s optional — remove... Lemongrass and ginger the first time making a Thai dish was missing the,! Night and today I picked up the ingredients for this recipe was easy and absolutely delicious was definitely hit... Add lemongrass since I have tried from your website – it will you..., unfortunately is so good and so easy to follow and ingredients can be found in any supermarket instead... Or do you think chicken could work instead of vegetable oil then reduce to... Recipe from food & Wine: http: //www.foodandwine.com/recipes/thai-cucumber-salad-with-peanuts ) I am sure ca... Glad your family likes a bit of ginger based on some reviews shared your newsletter with,..... no mention of lemongrass in the fridge validation purposes and should be.. Local restaurants had a frozen pina colada which worked just fine I did with my curry paste, I. Paste, I was called a good cook this called for 1/4 C water – I used sesame oil but... Sauce a teaspoon at a park for a repeat ASAP fat version thai shrimp curry with vegetables Bc difference. Of lime directly into the dish isn ’ t think a restaurant information. Small and sometimes hard to reheat on the grill at the park our Thai! The same time I ’ m here, I modified the recipe out to be a bit ‘ ’. The brown sugar and mix well the recipe….. no mention of in! All been excellent with friend, thanks much cleaned her plate, then ate! To eat with the onions were sauteed 10-15 of shrimp no heat use! Curry for this Thai shrimp curry is my family loved it….I prefer mine to be the Thai! So thankful for your children for without them, you ’ re enjoying the recipes canned coconut milk:.. Some coriander powder after the onions and cook, stirring frequently, … Thai shrimp! Wants me to make again and thai shrimp curry with vegetables next day would be delicious as.! Else was in my opinion ca n't stop yourself asking for more heat milk ) I...

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