Thai Shrimp and Vegetable Curry
photo by Baby Kato
- Ready In:
- 40mins
- Ingredients:
- 14
- Serves:
-
3-4
ingredients
- 1 tablespoon peanut oil
- 1 small onion, chopped (optional, may substitute bamboo shoots but add those when you add coconut milk and do not saute)
- 2 garlic cloves, chopped (2 to 3)
- 1 medium zucchini, roll cut
- 8 ounces button mushrooms (halved or quartered)
- 1 bell pepper, chopped
- 1 hot chili pepper, sliced (Thai style or serrano preferred, 1 to 3)
- 14 ounces light coconut milk
- 1 tablespoon red curry paste (amount to taste, 1 to 3)
- 3 -4 3 -4 substitute some lime zest or 3 -4 lemongrass
- 2 teaspoons Splenda granular (or to taste)
- 2 tablespoons fish sauce (nam pla)
- 1 lb large shrimp, peeled and deveined
- 2⁄3 cup chopped fresh basil leaf (preferably Thai basil)
directions
- In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
- If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.
- Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
- Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
- Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
- 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).
- Either stir basil into the curry or use as a garnish, whichever you prefer.
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Reviews
-
Great curry! I used a red bell pepper and cut the zuke into matchsticks. Because we don't like our zucchini too cooked, I stirred it in with the shrimp, just to heat it through. Stirred the chopped basil in at the last, and garnished with basil leaves. I used 2 tablespoons of curry paste, and might add 3 next time. Made for TOP FAVORITES of 2009 COOKBOOKS TAG GAME
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This is an incredible curry Sue. I loved all the different flavors and textures in this delicious dish. All the taste treats are present, sweet, sour, tangy and salty. I made with all ingredients listed but subed brown sugar for the splenda; I used 4 kaffir lime leaves and 1 tbsp minced lemon grass. I served with basmati rice. It was perfect. I will make this again and again. Thanks so much for sharing this winner.
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RECIPE SUBMITTED BY
PalatablePastime
Cincinnati
I am a longtime member since 2002.
While I have many recipes here, most of my current recipes are on my food blog at palatablepastime.com
I may occasionally post something extra I have here.
If you have questions, you can always contact me at contact@palatablepastime.com