Thai Shrimp in Curried Coconut Sauce

READY IN: 25mins
Recipe by evelyn/athens

The Runner-Up recipe of 2000, in the San Francisco Chronicle, from Tim Hanni.

Top Review by The Abinator

Not bad, however the juice of 2 limes was over-powering. I'd recommend 1/2 to 1 lime for the whole recipe, rather than the two. Also, if you like heat, you'll probably want to double the 1/2 tsp of red curry paste recommended. Going to try this again with these modifications as I do love Thail foods like this.

Ingredients Nutrition

Directions

  1. Combine the coconut milk, curry paste, garlic, ginger, 2 tablespoons of the nam pla and the juice of 1 lime in a saucepan. Cook over medium heat for about 5 minutes. Add the shrimp and simmer for 5 minutes, until they turn pink and are cooked through. Add the mango and cilantro. Stir in the remaining 1 tablespoon nam pla, the juice of the second lime and the rice vinegar.
  2. Serve this soup-like curry in shallow bowls with steamed jasmine rice on the side.

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