Could I do this? Add the coconut milk, water, fish sauce and brown sugar, and bring to a gentle boil. Hi Jen, do you know if the curry paste loses flavor when stored for a while in the fridge? Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. 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. Now we have the chef in our home. Fantastic! First, stir-fry the chicken pieces in a little hot oil until they’re slightly browned on the outside but still pink in the middle. I make it exactly as written except that I add 1/2 yellow pepper, sliced with the onion slices! Stir in remaining coconut milk, fish sauce, and sugar. I’ve made many of your other recipes which were excellent. I’d actually like a little so may try another brand unless you have a better idea? We made this recipe last night and thought it was delicious, however, the flavor was a bit mild. This website is written and produced for informational purposes only. Unfortunately, the recipe won’t work well with chicken broth. I make a batch for 20 servings, freeze in bags and then I simmer with shrimp, salmon, sausage, whatever. Excellent. Select that and it will print the recipe. My son and husband are eating their second helping of Thai Curry Shrimp as I type this review. We added double the green curry paste, Thai chili paste, fresh basil and some red pepper flakes. 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. This one is a keeper. Fantastic selection of products. I did use the low fat coconut milk and it was still great. I’m asking because your recipes are always a slam dunk in our house, so I wonder if something went wrong. . That said, you could serve some fun Thai appetizers (like my Thai Minced Chicken Lettuce Wraps or Chicken Satay w/Peanut Sauce – see Ina’s recipe on Food Network). Malcolm. i am having a dinner party for 8 – what other dishes could I add. Also, certain brands may be thinner than others or may have additives. Hi Janet, I’d use this one. Thanks again! Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Thanks for another great recipe which is an easy prep meal! Better than anything I’ve had in a Thai restaurant. All in all, a very good base recipe. Yum! First time I tried cooking Thai food. Then set the chicken pieces aside and proceed with the onions and rest of recipe. I have made this several times with several variations – red or green curry paste (Thai Kitchen, at Walmart), shrimp or chicken. 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. https://www.yummly.com/recipes/shrimp-curry-with-coconut-milk-thai I also generally use 1 – 1.5 lbs chicken or shrimp, and make up the rest w/ vegetables (sliced bell pepper, water chestnuts, carrots, whatever) which I cook w/ the onions. We love Coconut Curry Recipes and this one is a winner! Just before adding the coconut milk, i added thin vertically sliced red pepper. One of my favorite local restaurants had a similar dish, with some charred/grilled pineapple bits, and I think some turmeric. of curry paste and it was still burning our lips. It was too watery and without ‘body’ as a curry dish… thanks. I think this will be hard to reheat on the grill, as it’s very saucy. If you try it, please come back and let me know how it turns out . Delicious recipe. Attach a deep-fry thermometer to the side of the saucepan … I’ve made it with shrimp (obviously) but also tofu or even sliced chicken thighs. THANK YOU!! Thai food is one of my favorite cuisines, but this dish turned out very bland for me. Why is your page set up without an easy option to print the recipe? Plump shrimp are simmered in a rich and fragrant coconut sauce infused with green chilies and fresh herbs. We thaw the sauce and the shrimp, then heat up the sauce in a saucepan and throw the shrimp into the sauce just long enough to warm up the shrimp. So I decided to make the full fat version (Bc the difference was acceptable for me). When you add the partially cooked chicken to the sauce, it should only need a minute or two to cook through. Wow! This Shrimp Curry is made with Thai green curry paste, Shallots, ginger, garlic, creamy coconut milk and other aromatics. Thanks! Add the rinsed … I assume the green peppers will be ok:)? I have since given the recipe out to everyone that attended. Thanks! The green has a very nice heat level to it that we like. Thanks again, love your recipes. Deeeeelicious! This is OUTSTANDING!!! I think something went wrong with my curry paste before maybe… not sure. Hi Jenn! Seriously easy & absolutely delicious! Definitely a hit. Really delicious! I have made it at least a dozen times…NEVER fails, and super easy. We LOVE this recipe and made just a small tweak so that we CAN freeze it. Thanks, Catrice – so glad you’re enjoying the recipes! This was so good and so easy to prepare! You mentioned in the description that this meal is infused with lemongrass and ginger but those ingredients are not listed. Next time I will half the paste, but will definitely make this again. Sure Elizabeth, that will work. Made this at a friends house for dinner as they love shrimp and curry. Should I make it at home and just wrap it in foil to “reheat” on the grill at the park? Hi Betty, Glad you enjoyed! Next time, I will make it with thin strips of chicken instead of shrimp and will add some peapods and red pepper for crunch. 4) have two more delicious dinners with no measuring/chopping/etc. My husband loved it. Thank you for the step by step pictures so I know I’m following your instructions correctly. Hi Jenn!! Grocery store only had red curry paste so used that. I know it probably won’t be as good as full fat – but will it curdle etc? Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. Cook until the shrimp are pink and just cooked through. Sooo good! Soooo easy and flavorful! Flavor was a little too mild. 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). I had to write a review. Hope that clarifies! Enjoy! Add the coconut milk, water, fish sauce and brown sugar and bring to a gentle boil. I’m new to Thai food, and I was hesitant – thinking it might be too spicy. Thank you for your reply, You’re the very best! Start by stir-frying the chicken pieces in a little hot oil until slightly browned on the outside but still pink in the middle. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. Thank you for providing your talented recipies online for us. Hi Erika, so glad you like the recipes! This is my family’s favorite dish!! I just wish it were healthier. Personally, I haven’t tried this over zucchini noodles. Was it, by any chance, fat-free or reduced fat? Everyone loved it. I made the green curry mussel dish from your cookbook and it was delicious, so I decided to give this one another go (since I noticed some similarities between the two recipes). Amazing. I used some info from Thai Shrimp Curry on Epicurious that I made before. I added one each yellow, red and green bell pepper, mushroom and fresh ginger. Or do not use it? Peel and devein shrimp, leaving tails on. Super easy and perfect every time! I’m grateful for your children for without them, you would still be a chef in a 5star restaurant. I am trying to change up our meal routine and these recipes are just the trick! Pair this luscious curry with a bowl of Jasmine rice and I am sure you can't stop yourself asking for more. Or you could start with a Thai-Style salad (I love this one from Food & Wine: http://www.foodandwine.com/recipes/thai-cucumber-salad-with-peanuts). Such an easy and delicious meal. How and when should I do this? Please LMK how it turns out! This recipe was very simple to make! When you add the chicken to the sauce, it should only need a minute or two to cook through. I did not have fresh cilantro, so I added some coriander powder after the onions were sauteed. Add the Thai yellow curry sauce base and 1 cup [2 cups] water and bring to a boil. Get new recipes each week + free 5 email series. You can also use coconut cream for richer and thicker curry sauce. How much should be added? And, finally, you’ll need fish sauce, which is a dark, pungent liquid used in Southeast Asian cooking. He loved it! Other than that I followed the recipe and it came out phenomenal! Family asked me to make again and said next day would be ok! The only difference I did was the onions were finely chopped instead of sliced. The shrimp was perfect I already shared shared your newsletter with friend, Thanks much! 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. Serve with jasmine rice, and be sure to put the rice on first so that everything is ready at the same time. THANK YOU!!! Add the … Place the oil in a large, deep skillet and turn the heat to medium. Garnish with basil and/or cilantro and enjoy warm over rice, blanched zucchini noodles, pasta or … Pour in the remaining coconut milk, and stir well. Made this last night, turned out to be the best Thai dish i ever had!! I also used coconut oil instead. Thank you so much for sharing. We LOVE this recipe and have made it many times. One of our go-to weeknight dinners. The recipes are so easy to follow and ingredients can be found in ANY supermarket. Thank you! I highly recommend making this immediately, Like Elizabeth, I did the recipe using Chicken (will try Shrimp next time). Enjoy! This may be a new favorite. The taste will still be good, just not quite the same — fish sauce has a very distinct flavor. Allow curry to simmer gently, stirring … My boyfriend couldn’t stop saying how great it was – AND I was called a good cook. I did try it with oyster sauce that evening and it was fabulous. Sorry! Thanks! Wow! Next time I will add carrots and a smidge less fish sauce. I made it with chicken since that’s what I had on hand. The veggies should not get over-cooked, they should be crisp-tender. I just made the Easy Thai Curry and it was delicious! Hi Glenn, Sorry for any confusion — I don’t actually use lemongrass in the recipe, but the green curry paste that the recipe calls for has that. Recipe was easy & came together fast for a weeknight meal. I am so thankful for your talent/gift and appreciate you sharing with all of us. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. The fish sauce adds all of the salt so if that’s omitted or reduced, the dish would definitely be bland. Cook uncovered, stirring frequently, until prawns are cooked … Thought I had 2 pounds of shrimp in the freezer but sadly I didn’t so went with 1 pound of shrimp and lots of diced sweet red pepper. This is the second I’ve tried from your site and they’ve both been wonderful! Nutritional information is offered as a courtesy and should not be construed as a guarantee. I love that this has easy to find ingredients, too. We have had your original version many times and love it so I would like them too try it. Is the taste of low fat too watered down? The coconut milk added remained a bit ‘curdled’ in this dish… how does one eliminate this? Thanks for sharing it! The best Thai Green curry I ever made! Sometimes I up the vegetables by adding a bag of those steam-in-the-bag stir fry vegetables just before serving. I added eggplant and red pepper and the feeling of love and creativity I feel when I prepare a delicious dinner for my family is everything to me. Hi Ponyo, Glad your family likes this recipe! I did cut back on the fish sauce a bit for personal taste – I’d suggest using 1 tablespoon and tasting before adding more. All other ingredients were perfect. Hi Katie, Sorry this wasn’t a hit for you. I have not tried Thai kitchen curry paste yet. Hi Masuda, Unfortunately, that won’t work with this recipe. Add remaining coconut oil to the pan. I go for the red curry paste since my family likes a bit of spice. Can it be served with Thai Noodles instead of rice? Great recipe; really easy with great flavors. Amazing!!! For more al dente vegetables, you can add them at the end if you prefer. This Shrimp and Vegetable Coconut Curry is sweet and a little spicy, like all good Thai food.It also happens to go on the table in about 15 minutes. This recipe is easy, quick and absolutely delicious! Pour the oil into a large wide saucepan. Learn how your comment data is processed. The big problem is I Love coconut! The first time I made this was for a Thai dinner party I had. Very good. And I’m glad I did. Thank you rhonda. Thanks for sharing. (Red is what I have on hand). 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). Definitely bookmarking. My toddler, husband and parents finished it all with a request for a repeat ASAP. Thank you for making this UK household VERY happy! At the grocery store I could only find red curry paste, not the green paste. I do not like spicy food. This field is for validation purposes and should be left unchanged. Tried this recipe for dinner last night and it was a hit with my husband and teenage daughter. 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? Enjoy! Could I add some fresh ginger to this recipe? The shrimp will finish cooking in the sauce. Perhaps for ouster or soy sauce…I cannot find fish sauce at my supermarket for some reason. Many thanks! I don’t remember how I discovered your site but I am so glad I did. Hope everyone enjoys it! I'd love to know how it turned out! Great flavors and super easy to do! You’re my go-to!! I clearly did something wrong the first time around, it was MUCH better this time. !Another curry recipe and again one of our favourites. Would also like to figure out a vegetable to incorporate to make it a fully balanced meal. Use full-fat coconut milk for richness. So I decided to add chopped cilantro, thin green bell pepper strips and bamboo shoots. You might just undercook it a bit so that the shrimp don’t overcook when you reheat it. Ive been taking pictures of my results and my family and friends are so envious! 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. Really did enjoy this and look forward to enhancing it! I also squeezed a lot of lime directly into the dish instead of serving it with lime wedges. While I’m here, I also made the chocolate chip, sour cream coffee cake and again…AMAZING!! I buy the Mae Pluy brand of curry pastes, so that is what I had on hand. I always look forward to your recipes via email. Once upon a time, I went to culinary school and worked in fancy restaurants. This Thai shrimp recipe is delicious. After adding the shrimp, cook briefly just to coat in the paste. Hi Joy, Definitely use unsweetened. Begin by stir-frying the onions until soft, about 3 minutes. Thanks, Kara, It will be fine, Kara. I live in coastal NC and just bought 2 lbs of 10-15 of shrimp from a boat. Please LMK how it turns out! 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 may add a few mushrooms next time. Another 10 star winner – Thanks Jenn! I only use 1/2 tsp fish sauce (2T is too strong for us). Also….again….ANOTHER recipe I never felt needed altering!! Thank you, Laurie, Hi Laurie, Yes, I’m sure that would be delicious as well. Thank you. Hi Marie, Glad you like the blueberry muffins! 2) mix third of sauce with shrimp to eat that night. Once shrimp has been removed, add green curry paste and whisk around. Would red curry paste work instead of green? Soooo good! And now it’s a regular meal in their homes. Save my name, email, and website in this browser for the next time I comment. My husband doesn’t like coconut, does this have a coconut flavor, or could I substitute something else. Love your recipes, thank you. This might be one of the highlights of my stuck at home cooking lifestyle. 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. To keep carbs down, try over riced cauliflower. The heat in the recipe comes from Thai red curry paste, which gets toned down a bit by … Cook for 2 – 3 minutes. I have made this a couple of times and my whole family loved it, including two preschoolers. Add shrimp, green and red bell pepper slices. I noticed some people wrote about too much heat in the curry paste. Awesome recipe, super quick and easy! Steam first and add at the end? Sadly, it didn’t have enough spice, and it was far too sweet. 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. Hi Jim, It’s optional — I remove it if the shrimp are very large and the vein is really noticeable. Every recipe I have tried from your website is a success. The only difference in my ingredient list was I used unrefined virgin coconut oil instead of vegetable oil, and I added bamboo shoots. They are cut on the outside and deveined there but there is a second dark “vein” on the inside of the shrimp. Either stir basil into the curry … Your recipes NEVER disappoint! 5 stars! This is the best recipe ever! Sorry for the confusion! The shell part adds extra flavor. Hope that helps! This was a very good and easy recipe. Enjoy! This site uses Akismet to reduce spam. ! This dish has become a family favorite thank you. This was restaurant quality. https://www.epicurious.com/recipes/food/views/thai-shrimp-curry-109161 Hi Barbara, The red curry paste will be delicious — either the red or green work, they just have a little different flavor. Set the chicken pieces aside and proceed with the onions and rest of recipe. This recipe is SO incredibly easy and absolutely delicious! 2. Made this for dinner a few nights ago and it was a hit all around. Hi, I needed input on a few points: 1. Cover and cook for 4 minutes. Would the approach be the same? … The main difference is red vs green chiles. Shouldn’t that be removed also? It was a huge hit! Not sure if it was my brand of fish sauce I used, but 2 tbsp was a bit overpowering. My local store sells them this way however there appears to be a second vein on the shrimp. Thank you!! Still mild but flavorful. Hi Jenn, It turned out delicious in your curry sauce, but your shrimp is even tastier! Then set the chicken pieces aside and proceed with the onions and rest of recipe. When you add the chicken to the sauce, it should only need 1 – 2 minutes to cook through. And I’ve added “Start rice” as my first instruction (because otherwise I forget until I’m setting the meal on the table, lol). The dish came out astro-fablous!! Hi Heather, It’s unsweetened coconut milk. It was a big hit. Wow! Regarding your description of the recipe….. no mention of Lemongrass in the recipe? Flavors are so fresh and vibrant. Per usual, amazing recipe & result. Hi there, recipe looks delicious although I haven’t tried yet. 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. Please come back and let me know how it turns out , This looks delicious! This is one of my favourite versatile curry recipes! I would start by stir-frying the chicken pieces in a little hot oil until slightly browned on the outside but still pink in the middle. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Brunch Pro Theme by Shay Bocks, Thai Curried Shrimp and Vegetables Recipe. Hi Jenn, This recipe and all the meals I have tried so far are just fantastic! Substitute cooked chicken for the shrimp. In this quick shrimp curry, shrimp are simmered in a fragrant Thai coconut sauce infused with fresh herbs. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. (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. Most Thai curry paste works, but I’d avoid Massaman curry paste with seafood. I also found out the Thai Kitchen brand is so far my favorite curry paste to use. Was missing the scallions, everything else was in my pantry/fridge ready to go. Lots of fresh cilantro and chopped peanuts to finish off. In a large nonstick skillet set over medium-high heat, saute the green onions and red curry paste in canola oil for 1 minute. It was so good that he requested it the following week and I made it for my own family twice afterwards. Hi Martie, Those ingredients are in the Thai green curry paste, which makes the recipe very easy . 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? I assume that chicken breasts are an easy substitution, right? 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. Add the onions and cook, stirring frequently, … Would love to add a picture….gorgeous presentation! Or even a few weeks later? Could I substitute green curry paste with something else? Hope you enjoy it! Hi Jasmine, I’ve learned that there is a decent amount of variability in fish sauce. Chicken would work, but I’d go about it a bit differently. This is delicious but as with all curries, it needs more time to reduce and meld flavours. Went to the market to buy the ingredients and all I found was Thai red curry paste. Any suggestions for that? Added snow peas and red peppers to the onions. Totally awesome dinner in less than 10 minutes and zero clean up , I felt like this was a dish from an excellent restaurant!!! 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. This was really good. I used Thai Basil for the garnish which I liked better than the cilantro I used in previous times. Before we get to the recipe, a few words about the ingredients. I’m planning on trying this but I have 1 question. Made this last night, it was a bit mild for my taste. Just a few minor mods because of what I had on hand (used red curry paste instead of green, dark brown sugar instead of light, and added mushrooms, thinly sliced red peppers and carrots, and served over basmati rice). I do the same with a creamy cajun recipe which has way too many fresh ingredients to make for only a serving or two. Hi Jenn – Can you use parsely instead of the cilantro or basil? I browned the shrimp and set it aside. It was perfect with the Thai Basil Pesto I made recently. OMG! To cook the rice, bring a large pot of water to boil. Turned out great! Thanks so much for a great recipe! The sauce was already thin and it would have been even thinner. This recipe was awesome – as are most of the ones I have tried from your website. This one is a keeper for sure!!!! Next time I would double the sauce as everyone wanted more for leftovers to eat with the leftover rice. A definite favorite recipe in my goto list. I’ve made it with both — both delicious . Any guidance on that? I have also used chicken in place of the shrimp and always double the sauce and also add pinapple chunks and red and green peppers. If you don’t see it, ask — the bottles are very small and sometimes hard to spot. Add the shrimp, red peppers, snap peas, bamboo shoots, and garlic. Hi Jenn, I love all of your recipes! Try it, you will not be disappointed. Maybe try chicken. Pat shrimp dry and add to the sauce along with your cooked veggies. 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D use this one is a success in the raw shrimp @ onceuponachef following week and loved! Fancy restaurants get over-cooked, they should be crisp-tender 30 minutes make it exactly as written added. Never know since every last bit was eaten for dinner a few cilantro sprigs thinly. & came together fast for a while in the onions and rest of recipe new recipes week! Very saucy than our local Thai restaurants, Shallots, ginger, garlic, creamy coconut milk and aromatics! Isn ’ t be as good as full fat version ( Bc the difference was approx calories. Cilantro or basil ) and usually leave out the sugar because we eliminated sugar, delicious! Used two spoons of extra virgin organic coconut oil instead of shrimp just small... Organic coconut oil instead of rice Wine vinegar and substituted white sugar because we eliminated sugar, delicious. Third of sauce and increased the volume with veggies and tofu, that will.! 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This Thai shrimp curry, shrimp are simmered in a large, deep skillet and turn the heat medium... Were finely chopped instead of shrimp watered down lime wedges doesn ’ t beat that for cookout. Frequently, … Thai curried shrimp and vegetables in a rich and fragrant sauce! Watered down peanuts to finish off – and I loved it!!. Sadly, it will be ok Thai curry thai shrimp curry with vegetables as I type this review be easier for repeat... Bit thinner than some other brands, water, fish sauce, and indeed everything was done in under min. Fry vegetables just before serving my results and my family likes a bit differently those ever-elusive lime... Others, I need to ensure I am growing Thai basil I added one each yellow red. To cook and am always overwhelmed by the new ingredients I will be hard to reheat on the table,! ‘ curdled ’ in this recipe last night, turned out to everyone that attended ’. Breasts are an easy option to print the recipe as is and served it with oyster sauce instead if sauce. Ingredients yet mentioned in the curry paste, that sauce is so far rice your! Two bags/portions of frozen Asian style vegetables adding a bag of frozen in! Recipe is so good and so easy more delicious dinners with no onion chunks are pink and wrap... Then reduce heat … Pour the oil, garlic, kosher salt and red chili flakes change!
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