One of my favorite things to eat any time of year is my husband’s Thai Curry. It’s rich, sweet, a little tangy – and all-around delicious. Now, I am not sure how authentic the recipe is, but this is how he makes it and I just love it.
One of the best things about it is that you can put just about anything in it. The version below is a shrimp curry, but you can put in any flaky white fish instead of the shrimp, or you can add chicken instead. If you want a spicier curry, simply replace the red curry paste with green and add a jalapeno.
Thai Shrimp Curry
- Vegetable oil
- 1 tbsp fresh ginger minced (or galangal if you can get it)
- 1/8 cup lemongrass minced Roughly 1 stalk (tender part from the inside of the stalk)
- 2-3 Kafir lime leaves cut into thin strips
- 1 medium yellow onion cut lengthwise into strips
- ½ red bell pepper cut lengthwise into strips
- 1-2 tbsp red curry paste
- 1 14 oz can coconut milk
- ½ cup or so of chicken stock
- 1 tsp sugar
- Salt/pepper to taste
- 1 lb uncooked jumbo shrimp
- 1 Tbsp fish sauce
- Juice of ½ lime
- 1/4 cup Thai Basil (loosely packed) + more for serving.
- Additional lime wedges for serving.
- Jasmine Rice for serving
- Heat the oil over medium-high in a medium pot until hot.
- Add ginger, lemongrass, and kaffir lime. Cook until fragrant – about 1 minute
- Add the onion and bell pepper, and cook for a couple minutes until soft – 3-4 minutes
- Add the curry paste, and stir it into the mix. Cook for 1 minute.
- Add the coconut milk, chicken stock, sugar. Feel free to add more stock if the broth is too thin.
- Turn the heat to a simmer and add the shrimp. Poach them until they are done.
- Stir in Thai Basil just before serving
- Add the lime juice and fish sauce, stir, and serve over steamed rice with lime wedges. Garnish with Thai basil.
- That’s it! It’s a pretty simple weeknight dish that’s even delicious the next day!