How To Make Thai Shrimp Curry
Preparation: 10 minutes
Cooking: 15 minutes
Total: 25 minutes
Serves:
Ingredients
- 1tbspvegetable oil
- 1cuponions,thinly sliced
- ⅓cupscallions,chopped, (white and green parts)
- 2clovesgarlic,minced
- 2½tbspThai green curry paste
- 14ozcoconut milk
- ¼cupwater
- 2tbspfish sauce
- 1tbspbrown sugar
- 2lbsshrimp,large, peeled and deveined, thawed if frozen
- ¼cupfresh cilantro,chopped, (or Thai basil or Italian basil, or a combination)
- lime wedges,for serving
Instructions
-
Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft. If the onions start to brown, reduce the heat to medium.
-
Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes more. Add the coconut milk, water, fish sauce and brown sugar and bring to a gentle boil.
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Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through. Sprinkle with the cilantro (or basil) and serve with jasmine rice and lime wedges.
Nutrition
- Calories: 290.71kcal
- Fat: 18.40g
- Saturated Fat: 13.12g
- Trans Fat: 0.05g
- Monounsaturated Fat: 2.74g
- Polyunsaturated Fat: 1.13g
- Carbohydrates: 10.23g
- Fiber: 1.16g
- Sugar: 3.20g
- Protein: 23.10g
- Cholesterol: 191.12mg
- Sodium: 1372.62mg
- Calcium: 118.94mg
- Potassium: 433.80mg
- Iron: 3.07mg
- Vitamin A: 92.61µg
- Vitamin C: 7.56mg
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