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