Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Thai Shrimp Curry Recipe
    Lost? Site Map

    Thai Shrimp Curry

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    15 mins

    35 mins

    spatchcock's Note:

    Have had a hankering for Thai shrimp curry, lately. This was slated to be my choice tonight, but alas, I only had one can of coconut milk! So I'm saving it here to make later. This came from a reputable source, though, so proceed without fear!

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Carefully remove the lids from the cans of coconut milk without shaking them.
    2. 2
      Spoon about 1 cup of the thick (or even solid) "cream" from the tops of the cans and place in a large, heavy pot with the red curry paste.
    3. 3
      Bring to a boil over high heat and cook, stirring frequently, until the cream separates into colored oil and coconut solids, about 8 to 10 minutes.
    4. 4
      Stir in the remaining coconut milk, fish sauce, and brown sugar and simmer for 5 minutes.
    5. 5
      Add the shrimp (and pineapple, if you add it) and bring back to a simmer over moderate heat.
    6. 6
      Cook until the shrimp is almost done, 3 to 4 minutes, and add the snow peas, bell pepper, and optional hot pepper. Cook until the vegetables are crisp-tender, about 2 minutes. Remove from the heat and stir in the lime juice and adjust the seasoning with salt if necessary.
    7. 7
      Garnish with whole basil leaves, mint leaves, and chopped peanuts and serve with white rice.

    Ratings & Reviews:

    • on February 24, 2007

      45

      This was very good. I used the pineapple for the taste contrast. I added two serrano peppers instead of a single pepper. I also used some Prik Bon to add a little heat.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Thai Shrimp Curry

    Serving Size: 1 (350 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 642.8
     
    Calories from Fat 350
    54%
    Total Fat 38.9 g
    59%
    Saturated Fat 32.9 g
    164%
    Cholesterol 172.8 mg
    57%
    Sodium 972.4 mg
    40%
    Total Carbohydrate 49.1 g
    16%
    Dietary Fiber 6.9 g
    27%
    Sugars 40.1 g
    160%
    Protein 30.7 g
    61%

    The following items or measurements are not included:

    red curry paste

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes