Thai-inspired coconut milk curry sauce, infused with the aromas of the Thai lime leaves to give a depth of flavor for both the shrimps and the veggies.
Basmati rice is the way to go for this curry so as not to miss all the goodness of the sauce.
Thai Shrimp Curry
Have a look below at the full recipe. Don’t forget, you can always print it.
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I hope you enjoy it!
Here you can find more of my recipes with Shrimps.
Thai Shrimp Curry
Servings: 6 People
Ingredients
- 1kg Shrimps , 13-15, peeled and deveined with tail on
- 2 x 400ml Coconut Milk , canned
- 300ml Vegetable broth , Bouillon
- 1 white Onion , finely chopped
- ¾ cup Pumpkin , seeded, sliced and cut in 1cm cubes
- 1 large Carrot , peeled, halved and cut in 1cm cubes
- ¾ cup Peas
- 400g Mushrooms , sliced (frozen ones can also be used)
- ¼ cup fresh Cilantro , leaves picked
- 3 leaves Thai Lime
- 2 tbsp Mild Curry
- 1 Red Chilli Pepper thinly sliced
- 2 tbsp Sesame oil
- 2 tbsp Light Soy Sauce
- 2 tbsp Fish sauce
Instructions
- Place a medium/large pot or casserole on medium heat and when it heats up pour the sesame oil. Wait for a minute or so and add the onions along with the carrots and pumpkin. Sauté for 4-5’ until softened and remove from the pot into a plate.
- In the same pot or casserole turn the heat up and add the coconut milk and vegetable broth along with the curry powder. Bring to a boil while whisking for 2’. Then add the above sautéed vegetables along with the peas, mushrooms, chilli peppers and the Thai lime leaves. Bring to a boil, pour in the soy sauce and the fish sauce and simmer for 8’.
- Add the shrimps and cook until slightly pink, about 5’ minutes.
- Serve in a bowl with rice and garnish with the coriander
