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    You are in: Home / Recipes / Thai Shrimp Curry Recipe
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    Thai Shrimp Curry

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    25 mins

    5 mins

    Oolala's Note:

    From the Food network's kitchen cookbook "Making It Easy." The photo makes me want to eat the page! Can't wait to try this! Serve with hot cooked Jasmine rice, garnished with sliced scallions.

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    Units: US | Metric


    1. 1
      Heat the oil in a large skillet over medium-high heat. Add the shrimp and stir fry just until pink and curled but not cooked through, about 2 minutes. Transfer the shrimp to a plate and set aside.
    2. 2
      Skim the thick cream from the surface of the coconut milk and add it to the skillet along with the curry paste. Cook, stirring until smooth and fragrant and a bit shiny, about 1 minute.
    3. 3
      Stir in the remaining coconut milk, lemongrass, fish sauce, brown sugar, and salt and simmer for 3 minutes, uncovered.
    4. 4
      Return the shrimp to the pan along with the baby corn, scallions, water chestnuts, and straw mushrooms.
    5. 5
      Simmer until the shrimp finish cooking, about 3 minutes more. Pull the pan off the heat and stir in the basil, mint and the lime juice.
    6. 6
      Serve with Jasmine rice sprinkled with some scallion, if desired.

    Ratings & Reviews:


    Nutritional Facts for Thai Shrimp Curry

    Serving Size: 1 (292 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 408.1
    Calories from Fat 264
    Total Fat 29.3 g
    Saturated Fat 20.2 g
    Cholesterol 220.8 mg
    Sodium 1143.4 mg
    Total Carbohydrate 12.0 g
    Dietary Fiber 1.6 g
    Sugars 3.6 g
    Protein 27.4 g

    The following items or measurements are not included:

    Thai red curry paste


    baby corn

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