20 Dec thai shrimp curry with vegetables
Amazing. Is the taste of low fat too watered down? Stir in the shellfish and cook until just cooked through, 1 to 2 minutes for shrimp, 2 to 3 minutes for scallops. Per usual, amazing recipe & result. Grocery store only had red curry paste so used that. I know all the changes make it seem like a different recipe but I think these are the best recipes where you can start from an idea and then make it work with slightly different variations over and over. Begin by stir-frying the onions until soft, about 3 minutes. The only difference I did was the onions were finely chopped instead of sliced. I have not opened another food channel site since. I’d love to hear how it turns out! Garnish with basil and thai red chilies. One might argue that this version does not allow the shrimp to absorb any flavor, but when the shrimp is COVERED in delicious sauce, does the shrimp itself really need to have absorbed anything? Not to mention that it’s easy to put together. Thanks! I have red curry paste in the fridge. Wow! Soooo easy and flavorful! Thank you, Laurie, Hi Laurie, Yes, I’m sure that would be delicious as well. This is the first review I’ve ever given on any cooking site and I just felt I had to because this was so easy and delicious. This is my family’s favorite dish!! Many thanks! After about 30 seconds of whisking, add coconut milk, almond butter, honey, fish sauce, ginger, lime juice, kaffir lime leaves and lemongrass. So freakin’ good!!! Love it!!! Stir in the onions and peppers and toss to coat. Will definitely be making this again :). Still mild but flavorful. Thanks so much for a great recipe! It was absolutely delicious! I added about a tbsp of rice wine vinegar and substituted white sugar because that’s all I had on hand. Now we have the chef in our home. 2) mix third of sauce with shrimp to eat that night. — Beth George Schulberg on January 13, 2020. Thanks for sharing this recipe. Add the shrimp, red peppers, snap peas, bamboo shoots, and garlic. Heat a large, deep skillet over medium-high heat. We make this often in our house. My wife loved this truly wonderful, authentic Thai meal (thanks as always, Jenn)! My husband doesn’t like coconut, does this have a coconut flavor, or could I substitute something else. The flavor will be different but still good. Sprinkled each serving with cilantro. My husband loved it. I did not have fresh cilantro, so I added some coriander powder after the onions were sauteed. Either stir basil into the curry … So I thought I’d ask before I try to buy this brand of curry for this recipe. So easy love pictures, and always comes out great. Just leave out the shrimp, freezing just the sauce. Thanks for another amazing recipe! I was unable to find any basil at the grocery so stuck with cilantro, but I will try again with basil next time as I think the basil would pair so nicely with the coconut milk. Sure, Laura – it will give you a slightly different taste, but will still be good. Hi Jenn, This recipe and all the meals I have tried so far are just fantastic! Or even a few weeks later? Can even have cooked rice frozen in bags. When you add the chicken to the sauce, it should only need a minute or two to cook through. Then set the chicken pieces aside and proceed with the onions and rest of recipe. Delicious! Hi Barbara, The red curry paste will be delicious — either the red or green work, they just have a little different flavor. I also added shrimp with shells on. ! Just cleaning out our bowls from this meal. Served with jasmine rice. Thought I had 2 pounds of shrimp in the freezer but sadly I didn’t so went with 1 pound of shrimp and lots of diced sweet red pepper. Enjoy! The one that I really like is Thai Kitchen. Red curry is commonly a combination of red chilies, garlic, shallots, … Pair this luscious curry with a bowl of Jasmine rice and I am sure you can't stop yourself asking for more. This is the fourth recipe I have tried from your blog and they have all been excellent. The big problem is I Love coconut! This recipe is absolutely delicious just as written! Enjoy! Would also like to figure out a vegetable to incorporate to make it a fully balanced meal. Thanks for the idea! I also used coconut oil instead. Fast and very easy. Is unsweetened coconut milk okay, or do you suggest sweetened? Hi Faith, Sorry for the confusion — the recipe doesn’t actually have ginger or lemongrass, but the green curry paste that the recipe calls for has that. Sure Elizabeth, that will work. Hi there, recipe looks delicious although I haven’t tried yet. I must admit it was my first time dealing with coconut milk and green curry paste etc…..your pictures and simple instructions made my meal so flawless. OMG! There is no great substitute for fish sauce — it has a very distinct flavor — but soy sauce might work. The light coconut milk will water the flavors down a bit and make the dish less rich, but it won’t curdle or ruin it. Is there an update to this recipe? I have also used chicken in place of the shrimp and always double the sauce and also add pinapple chunks and red and green peppers. Made this last night, it was a bit mild for my taste. Pour in the remaining coconut milk, and stir well. This recipe seemed do-able and easy. Add shrimp, green and red bell pepper slices. Can I substitute for the green? I have two young girls and Im always on the hunt for simplicity but elegant and healthy meals….the Thai Shrimp Curry blew us away….the look on my husbands face was PRICELESS! I followed the recipe as is and served it with rice and it was perfecto! Will do the same with this recipe. Thanks, Catrice – so glad you’re enjoying the recipes! Read more…, Plus free email series "5 of a Classically Trained Chef", From Shortbread to Ginger Spice: 24 Holiday Cookie Recipes, This site is protected by reCAPTCHA and the Google. Reduce heat to low, and add shrimp. This recipe was awesome – as are most of the ones I have tried from your website. Add the scallions, garlic and green curry paste. I have made this a couple of times and my whole family loved it, including two preschoolers. In fact, with just a few essentials in your pantry, you’re never more than 25 minutes away from this delicious meal, alive with the vibrant flavors of Thailand. Thanks. My hubby and I thought this was better than our local Thai restaurants. Beautiful! WOW! When you add the partially cooked chicken to the sauce, it should only need a minute or two to cook through. Add the Thai yellow curry sauce base and 1 cup [2 cups] water and bring to a boil. It sounds exotic but it’s super easy to make. If you like Thai food and want to cook it at home, it’s worth getting. Perfect!!! Hi Amy, Chicken would be delicious but I’d go about it a little differently. I can’t get my tongue around it. Your recipe looks delicious! So…ummm…where’s the lemongrass and ginger? After adding the shrimp, cook briefly just to coat in the paste. Serve with jasmine rice, and be sure to put the rice on first so that everything is ready at the same time. Hi Masuda, Unfortunately, that won’t work with this recipe. I like the Thai Kitchen brand, which is readily available at most large supermarkets. We are planning a cookout at a park for a friend’s birthday and she wants curry shrimp on the barbie. Hi Joojoo, I believe Goya might be a bit thinner than some other brands. Mindy D. Thanks so much, Mindy! The difference was approx 87 calories and 9g fat. If you like muffins with carrots, you should give this one a try (it’s got lots of other ingredients too, but plenty of carrots). The shrimp was perfect I already shared shared your newsletter with friend, Thanks much! I don’t remember how I discovered your site but I am so glad I did. I just put Siracha and red pepper flakes on the table. The taste will still be good, just not quite the same — fish sauce has a very distinct flavor. Please LMK how it turns out! Thank you for sharing your recipe. My husband wants me to try it and substitute thinly sliced flat iron steak for shrimp. Enjoy! You can’t beat that for a weeknight dinner! Maybe try chicken. Cook the shrimp until pink and opaque on both sides, Remove the shrimp and place in a bowl to the side. Usually, I substitute the shrimp with cod or sole fillets and add bell peppers and eggplant – absolutely amazing. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself. Hi Jenn, I want to add some vegetables to this (red pepper and sliced mushrooms probably). I made this for guests and they raved about it. But it was definitely a hit on the second go, and so easy! I also noticed you use different brands; is that on purpose or is that what’s on hand Thanks, I love your receipes , they are easy, delicious, and forgiving. Shrimp curry is made with coconut milk. Hi Ann, Yes, red curry paste will work. Hi Jenn, can I use oyster sauce instead if fish sauce? Why is your page set up without an easy option to print the recipe? I love your web site it has become my go to!!! instead of just pineapple slices, this harried parent had a frozen pina colada which worked just fine, especially with the hot day! So happy I found your site. Could you substitute Thai Red curry paste in this recipe? Just before adding the coconut milk, i added thin vertically sliced red pepper. I’ve made it with shrimp (obviously) but also tofu or even sliced chicken thighs. Other than that I followed the recipe and it came out phenomenal! I added eggplant and red pepper and the feeling of love and creativity I feel when I prepare a delicious dinner for my family is everything to me. You could add Sriracha or red pepper flakes for more heat. Enjoy! Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through. This Shrimp and Vegetable Coconut Curry is sweet and a little spicy, like all good Thai food.It also happens to go on the table in about 15 minutes. Just did it today and was fantastic! If possible, buy a brand imported from Thailand or Vietnam (I use Tiparos), and don’t worry about buying a large bottle — it keeps forever. Would love to add a picture….gorgeous presentation! I really had doubts after adding the fish sauce because of the odd smell — I’ve never used it before — but it really added a lot of flavor. Make this dish…it does not disappoint! Add the coconut milk, water, fish sauce and brown sugar, and bring to a gentle boil. 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