Thai Shrimp Curry

Name: Thai Shrimp Curry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4
Cuisine: Thai
Ingredients: 1 tablespoon brown sugar; 2 tablespoons vegetable oil, divided; 1/4 cup chicken stock; 1 1/2 cups coconut milk; 4 cups cooked rice; 2 teaspoons fish sauce; 2 tablespoons fresh Thai basil, thinly sliced; 2 teaspoons ginger paste; 2 teaspoons lemongrass paste; 1 lime, cut into wedges; 1 pound large shrimp, peeled and deveined; 4 cups assorted vegetables such as onion, bell pepper, snow peas, broccoli, carrots, and green beans; 3 tablespoons Thai red curry paste

Recipe GLPR1186e663faba56

Thai

Main Course

25 min

448 cal

Servings: 4

Stovetop

SNAP eligible

A vibrant and aromatic Thai curry featuring succulent shrimp and tender vegetables simmered in a rich coconut sauce infused with red curry paste, ginger, and lemongrass. Served over steamed jasmine rice with fresh basil and lime wedges for a complete Southeast Asian meal.

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Ingredients

1 tablespoon brown sugar

2 tablespoons vegetable oil, divided

1/4 cup chicken stock

1 1/2 cups coconut milk

4 cups cooked rice

2 teaspoons fish sauce

2 tablespoons fresh Thai basil, thinly sliced

2 teaspoons ginger paste

2 teaspoons lemongrass paste

1 lime, cut into wedges

1 pound large shrimp, peeled and deveined

4 cups assorted vegetables such as onion, bell pepper, snow peas, broccoli, carrots, and green beans

3 tablespoons Thai red curry paste

Directions

In a small bowl, whisk together the coconut milk, chicken stock, Thai red curry paste, brown sugar, fish sauce, ginger paste, and lemongrass paste until fully combined and smooth. Set the curry sauce aside.
Heat a large wok or skillet over high heat until very hot.
Add 1 tablespoon of vegetable oil and swirl the pan to coat the surface evenly.
Add the shrimp to the hot pan and stir-fry constantly for 3 to 4 minutes, until the shrimp are opaque and cooked through (165F internal temperature). Transfer the cooked shrimp to a clean plate.
Add the remaining 1 tablespoon of vegetable oil to the pan.
Add the assorted vegetables and stir-fry for approximately 4 minutes, until they are crisp-tender but still have a slight crunch.
Pour the prepared curry sauce over the vegetables and bring the mixture to a boil, stirring frequently. Allow to cook for 4 minutes until flavors meld and the sauce thickens slightly.
Return the cooked shrimp to the pan and stir in the fresh Thai basil. Cook for an additional minute until the shrimp is heated through and the basil is fragrant.
Divide the cooked rice evenly among four serving bowls and top each portion with the Thai shrimp curry.
Serve immediately with lime wedges on the side for squeezing over the curry for added brightness and flavor.

Comments

Grocery List Plus Editorial Staff3.75

This dish relies on Thai basil and lemongrass paste, neither stocked at Harris Teeter, Food Lion, Walmart, ALDI, or Kroger in Charlotte—you'll need a dedicated Asian market trip. Fish sauce and Thai red curry paste are specialty items too, though they may be at a well-stocked Harris Teeter. At roughly $2.50 per serving for shrimp plus the curry paste markup, it's a modest splurge for a weeknight. The 25-minute claim is honest if you have curry bases ready; this genuinely moves fast once you start cooking. It reheats acceptably in a microwave and works well for meal prep, though the basil loses its bright bite on day two.