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

    Thai Shrimp Curry. Photo by Baby Kato

    1/3 Photos of Thai Shrimp Curry

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    Total Time:

    Prep Time:

    Cook Time:

    27 mins

    15 mins

    12 mins

    Galley Wench's Note:

    This is one of Emeril's recipes however, I've cut a corner or two by using purchased red curry, which you should add according to taste. NOTE: Here's RZ suggested substiution for Fish Sauce: 1 tbsp Worcestershire sauce = 1 tbsp fish sauce; 1 tbsp soy sauce = 1 tbsp fish sauce

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a large wok or saute pan, heat the oil over medium-high heat.
    2. 2
      Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes.
    3. 3
      Add the curry paste and cook, stirring, until fragrant, 30 seconds to 1 minute.
    4. 4
      Stirring, add the fish sauce and sugar, then the coconut milk and bring to a boil.
    5. 5
      Simmer until thickened slightly, about 2 minutes.
    6. 6
      Add the shrimp and cook, stirring, until pink and just cooked through, about 2 minutes.
    7. 7
      Remove from the heat and stir in the basil and cilantro.
    8. 8
      Serve over jasmine rice, garnished with cilantro sprigs.

    Ratings & Reviews:

    • on June 22, 2014

      Really good - better than most thai restaurants. I used 3 tbs curry paste, 1 and a half can coconut milk and added lemongrass and 3 tsp peanut butter. So delicious - thank you!

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on December 27, 2013

      55

      Thank you for sharing. Great recipe, love the flavors. I increased the red curry paste to 2 tbsp. thanks to previous reviewers comments and it was perfect for me.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on October 09, 2013

      55

      This is an easy to prepare, flavorful curry. I cut corners by buying carrots already shredded and prepared red curry paste. I used more Thai basil than indicated as I was trying to use it up from my garden, as well as extra cilantro. We served over jasmine rice prepared in my rice cooker. This was enjoyed. Thanks!

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

    Read All Reviews (7)

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    Nutritional Facts for Thai Shrimp Curry

    Serving Size: 1 (338 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 567.1
     
    Calories from Fat 225
    39%
    Total Fat 25.1 g
    38%
    Saturated Fat 17.3 g
    86%
    Cholesterol 143.2 mg
    47%
    Sodium 1419.1 mg
    59%
    Total Carbohydrate 68.4 g
    22%
    Dietary Fiber 2.3 g
    9%
    Sugars 59.2 g
    236%
    Protein 18.7 g
    37%

    The following items or measurements are not included:

    Thai red curry paste

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