Name: Thai Shrimp Curry Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 6
Cuisine: Thai
Ingredients: 1 tbsp Vegetable Oil; 1 cup thinly sliced onions from one small onion; ⅓ cup chopped, from 4-5 scallions scallions white and green parts; 2 cloves minced garlic; 2½ tbsp thai green curry paste; 1 can (14-oz) coconut milk; ¼ cup water; 2 tbsp fish sauce; 1 tbsp brown sugar; 2 lbs (26/30), (21/25), large, peeled and deveined (see note), thawed if frozen extra large or jumbo shrimp; ¼ cup chopped, Thai basil or Italian basil, or a combination fresh cilantro; for serving lime wedges

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.
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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