Cannot wait to make this again . 2. We thaw the sauce and the shrimp, then heat up the sauce in a saucepan and throw the shrimp into the sauce just long enough to warm up the shrimp. Wow. I made the green curry mussel dish from your cookbook and it was delicious, so I decided to give this one another go (since I noticed some similarities between the two recipes). Enjoy! I’m wondering if it is also good with sliced chicken breast when I am out of shrimp? Flavor was a little too mild. Help, Hi Karen, Unfortunately for your husband, this one is full of coconut flavor, and there’s no good substitute. Next time I would double the sauce as everyone wanted more for leftovers to eat with the leftover rice. You mentioned in the description that this meal is infused with lemongrass and ginger but those ingredients are not listed. Great recipe. Hi Jenn, Does the brand of fish sauce used matter? Am I using sweetened or unseeetened coconut milk? Just a good as authentic Thai restaurant curry. Like others, I modified the recipe a bit. Hi there, recipe looks delicious although I haven’t tried yet. Other than that I followed the recipe and it came out phenomenal! I browned the shrimp and set it aside. I also generally use 1 – 1.5 lbs chicken or shrimp, and make up the rest w/ vegetables (sliced bell pepper, water chestnuts, carrots, whatever) which I cook w/ the onions. Would red curry paste work instead of green? If you want to step it up a notch, you can make your own simple. The store I went to only carried the red. Enjoy! Could I add some fresh ginger to this recipe? Thank you and Congratulations on your new book! Hi Danielle, To me the spice level is about the same but I think it probably depends on the brand. We love Coconut Curry Recipes and this one is a winner! I only use 1/2 tsp fish sauce (2T is too strong for us). Jenn, hello just finished the easy Thai shrimp curry, it was fantastic!!!! Definitely a hit. Thank you. I’ve made many of your other recipes which were excellent. Thanks! For dessert, tropical flavors would be nice…check out my Coconut Dream Pie…and fresh sliced pineapple would also be delicious. Sure, Laura – it will give you a slightly different taste, but will still be good. Will try the red curry paste next time. WOW! You mention the frozen shrimp in stores as being split and deveined. Pair this luscious curry with a bowl of Jasmine rice and I am sure you can't stop yourself asking for more. Hi Martie, Those ingredients are in the Thai green curry paste, which makes the recipe very easy . Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through. Will definitely be making this again :). Thanks for another terrific meal. Five stars! This recipe seemed do-able and easy. It was so good that he requested it the following week and I made it for my own family twice afterwards. Add the onion, garlic, ginger, and … I recommend simmering the sauce at least one hour before adding the shrimp. I also often add some mushrooms (or red peppers) and usually leave out the brown sugar (diabetic family members). I think you could definitely make this with tofu instead of shrimp, and if you’d like to add a little more heat, you could add a little cayenne pepper when preparing the sauce or serve it with a little sriracha at the table. Hope that clarifies! Hi Jenn, This recipe and all the meals I have tried so far are just fantastic! I found the green paste! So…ummm…where’s the lemongrass and ginger? Nutritional information is offered as a courtesy and should not be construed as a guarantee. This is delicious but as with all curries, it needs more time to reduce and meld flavours. It tastes as good as any Thai I’ve had in a restaurant. The only thing I do differently is to double the sauce, it is just that good. The coconut milk added remained a bit ‘curdled’ in this dish… how does one eliminate this? Get new recipes each week + free 5 email series. Hi, I needed input on a few points: 1. Cook the shrimp until pink and opaque on both sides, Remove the shrimp and place in a bowl to the side. In fact, with just a few essentials in your pantry, you’re never more than 25 minutes away from this delicious meal, alive with the vibrant flavors of Thailand. Come dinnertime, all you have to do is run it under warm water to defrost, then peel. So easy, so tasty. Grocery store only had red curry paste so used that. Thanks, in advance! Seriously easy & absolutely delicious! Hope that helps! The shrimp was perfect I already shared shared your newsletter with friend, Thanks much! The flavor will be different but still good. This was awesome. Next time I will half the paste, but will definitely make this again. Stir in remaining coconut milk, fish sauce, and sugar. All in all, a very good base recipe. I did not have fresh cilantro, so I added some coriander powder after the onions were sauteed. Totally awesome dinner in less than 10 minutes and zero clean up , I felt like this was a dish from an excellent restaurant!!! Made this again last night and, again, it was a HIT! I think the curry paste should last quite a while – did you use the full amount, as well as the fish sauce and brown sugar? of curry paste and it was still burning our lips. Hi Heather, It’s unsweetened coconut milk. Usually, I substitute the shrimp with cod or sole fillets and add bell peppers and eggplant – absolutely amazing. Learn how your comment data is processed. I will definitely make it again. And it was! Hi Marsha, I’ve never tried this with coconut cream — while I think it will work, you’ll need to thin it out a bit with some milk or water. I used Thai Basil for the garnish which I liked better than the cilantro I used in previous times. Turned out great! Regarding your description of the recipe….. no mention of Lemongrass in the recipe? So easy to make and so delicious. You’re my go-to!! The green has a very nice heat level to it that we like. Delicious! I'd love to know how it turned out! Buy canned coconut milk that is made in Thailand for authentic flavors. Would the approach be the same? (Red is what I have on hand). Thanks for all the wonderful recipes. Plump shrimp are simmered in a rich and fragrant coconut sauce infused with green chilies and fresh herbs. 1 1/2-2 pounds large shrimp, shelled and deveined. Your recipes NEVER disappoint! This was a very good and easy recipe. Sure Elizabeth, that will work. I made the Thai Shrimp Curry last night and it was AMAZING!! Yes Gretchen, chicken would be nice here but I’d go about it a bit differently. Hi Barbara, The red curry paste will be delicious — either the red or green work, they just have a little different flavor. The sauce has so much flavor, and there’s a lot of it, so you don’t want too many competing dishes. Begin by stir-frying the onions until soft, about 3 minutes. Chicken would work, but I’d go about it a bit differently. My toddler, husband and parents finished it all with a request for a repeat ASAP. So easy love pictures, and always comes out great. Peel and devein shrimp, leaving tails on. Set the chicken pieces aside and proceed with the onions and rest of recipe. If you’d like to serve rice with your curry (optional): Bring a large pot of water to boil. In this quick shrimp curry, shrimp are simmered in a fragrant Thai coconut sauce infused with fresh herbs. Hi Ann, Yes, red curry paste will work. Maybe try chicken. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. Hope that clarifies! Hi Sara, You can substitute soy sauce. Sprinkled each serving with cilantro. If I cook on a Sunday is it possible to freeze and eat later in the week? I just realized I only have a can of coconut cream (unsweetened brand) I must have grabbed it by mistake instead of coconut milk when at Whole Foods. I also used coconut oil instead. Note: For the shrimp, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. 5 stars! 1 to 2 tablespoons Thai Kitchen® Gluten Free Green Curry Paste; 1 teaspoon brown sugar 1 pound large shrimp, peeled and deveined 1 cup assorted vegetables, … If you don’t see it, ask — the bottles are very small and sometimes hard to spot. It was absolutely delicious! I’ve tried recipes from other blogs and they are usually good, but yours are always great. Shrimp curry is made with coconut milk. Still mild but flavorful. I think something went wrong with my curry paste before maybe… not sure. I’ve made it with both — both delicious . Can it be made less spicy? Pat shrimp dry and add to the sauce along with your cooked veggies. Just some minor mods because of what I had on hand…swapped out red curry paste for green, and added red & orange bell peppers and thinly sliced carrots (peeled w/ potato peeler). My daughter in law has a milk allergy, could I make this recipe with chicken broth? Beautiful! Hi Katie, Sorry this wasn’t a hit for you. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Hi Jenn, It turned out delicious in your curry sauce, but your shrimp is even tastier! My family loved it! Feel free to add your favorite vegetables… The heat comes from the curry paste, but it’s muted by the richness of the coconut milk. I have also used chicken in place of the shrimp and always double the sauce and also add pinapple chunks and red and green peppers. Hi Nancy, The dish isn’t spicy. My wife loved this truly wonderful, authentic Thai meal (thanks as always, Jenn)! Bring to a boil over high heat, and then reduce heat … Better than my favorite take out place! Thank you for sharing your recipe. This is a great dish that even my fickle eaters (kids) love! Thank you, Laurie, Hi Laurie, Yes, I’m sure that would be delicious as well. Thanks, Jenn. The big problem is I Love coconut! I followed the recipe as is and served it with rice and it was perfecto! It was excellent, nice, and bright! This was restaurant quality. Here is my twist to the recipe. Could I do this? I assume the green peppers will be ok:)? Tender plump shrimp and vegetables in a spicy, rich coconut curry sauce. SIMPLY AMAZING!!!!! Spoon into shallow bowls and serve with jasmine rice and lime wedges. We’ll definitely have it again! Reduce heat to medium; simmer 10 minutes or until sauce thickens, stirring frequently. Can’t wait to try more of you your recipes, Jenn! Hope that helps! If you like muffins with carrots, you should give this one a try (it’s got lots of other ingredients too, but plenty of carrots). My husband and I are trying to keep our carbs down, so have you ever tried it over zucchini noodles? THANK YOU!!! I could have eaten the whole thing by myself! Thank you! The best Thai Green curry I ever made! Thank you so much for this wonderful dish! While the rice is cooking, make the curry. Add bell pepper; toss to coat. Anyone can make this soup. Made this for dinner a few nights ago and it was a hit all around. Sometimes I up the vegetables by adding a bag of those steam-in-the-bag stir fry vegetables just before serving. Can’t go wrong with coconut curry and thai curry paste! Jenn, if I wanted to make thai green curry chicken to serve with rice, should I use this recipe or the one for mussels in your cookbook but make it with chicken? First, stir-fry the chicken pieces in a little hot oil until they’re slightly browned on the outside but still pink in the middle. Wow! I’d actually like a little so may try another brand unless you have a better idea? I would start by stir-frying the chicken pieces in a little hot oil until slightly browned on the outside but still pink in the middle. Do you think chicken could work instead of shrimp? I know all the changes make it seem like a different recipe but I think these are the best recipes where you can start from an idea and then make it work with slightly different variations over and over. — Beth George Schulberg on January 13, 2020. I reduced the shrimp to 1 pound and added mushrooms and Napa cabbage to onions. Hi Jenn! My favourite website! Steam first and add at the end? The recipes are so easy to follow and ingredients can be found in ANY supermarket. I assume that chicken breasts are an easy substitution, right? Here are my changes: Epi wanted 1 C chicken broth, this called for 1/4 C water – I used 1/2C chicken broth. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Added snow peas and red peppers to the onions. We make this often in our house. Was missing the scallions, everything else was in my pantry/fridge ready to go. Place the oil in a large, deep skillet and turn the heat to medium. I might purée the sauce next time, as I like it super smooth with no onion chunks. Easy to whip up and was delish. Another outstanding recipe Jenn! I want to try this with veggies and tofu. Also, this dish just cries out for some lemongrass. This is the fourth recipe I have tried from your blog and they have all been excellent. I have two young girls and Im always on the hunt for simplicity but elegant and healthy meals….the Thai Shrimp Curry blew us away….the look on my husbands face was PRICELESS! Also….again….ANOTHER recipe I never felt needed altering!! It is quick and easy to make and smells wonderful while cooking. That said, you could serve some fun Thai appetizers (like my Thai Minced Chicken Lettuce Wraps or Chicken Satay w/Peanut Sauce – see Ina’s recipe on Food Network). Tasty curry flavour without being overwhelmingly hot. Hope you enjoy if you try them! Just a few minor mods because of what I had on hand (used red curry paste instead of green, dark brown sugar instead of light, and added mushrooms, thinly sliced red peppers and carrots, and served over basmati rice). Thai curried shrimp and vegetables is made in one pot in under 30 minutes. I’ve tried a different brand of Thai green curry paste to make your Thai chicken noodle soup, and it was way too spicy for me. Hi Joy, Definitely use unsweetened. Looking forward to your cookbook! Wow! Please LMK how it turns out! When you add the chicken to the sauce, it should only need a minute or two to cook through. I’ve made it three times so far. Or even a few weeks later? Found the green curry too mild so I added some red curry -still mild so maybe all red curry next time. * Percent Daily Values are based on a 2000 calorie diet. Flavors are spot on and just like the dish we order at our favorite Thai restaurant. Before I do, however, I need to ensure I am buying the right ingredients. I noticed some people wrote about too much heat in the curry paste. Cook until the shrimp are pink and just cooked through. It is easy and delicious. Hi Erika, so glad you like the recipes! If you like Thai food and want to cook it at home, it’s worth getting. Any guidance on that? Family asked me to make again and said next day would be ok! ! I have tried that brand of red curry and I like it but I have never tried the green one. Used red curry paste instead of green because that’s what I had in stock. I made this last night with Jasmine rice and fresh peas, it was easy and very good, but very, very hot! Second, you’ll need coconut milk; any brand will do, as long as it’s not low fat. This might be one of the highlights of my stuck at home cooking lifestyle. Second choices would be Thai Kitchen or A Taste of Thai. Thai Green Curry Shrimp With Noodles Food.com wide rice noodles, water, vegetable oil, thai green curry paste and 12 more Green Curry Shrimp Omnivore's Cookbook quinoa, fish sauce, shallot, unsweetened coconut milk, sugar and 13 more Next time I will add carrots and a smidge less fish sauce. I am going to make this Thai Shrimp tonight. Really delicious! Mix well. Oh and also left out the sugar because we eliminated sugar, dairy and modern wheat. I noticed a color difference from red boat Fish sauce to another Thai fish sauce that was much lighter in color? I just made the Easy Thai Curry and it was delicious! One of our go-to weeknight dinners. This dish is absolutely amazing. Update: ok. My picky husband loved it! Excellent. The first time I made this was for a Thai dinner party I had. All in all, an excellent recipe. This is my second review in less than a week, previously I made your Thai Quinoa Salad with Fresh Herbs and Lime and I left a rave review……I was HOOKED!! It was AMAZING! While I’m here, I also made the chocolate chip, sour cream coffee cake and again…AMAZING!! Went to the market to buy the ingredients and all I found was Thai red curry paste. So happy I found your site. Works well with shrimp, of course, also works well with a seafood mix or with chicken. I used to make a Thai curry soup that had me running all over town looking for galangla and those ever-elusive kaffir lime leaves. If possible, buy a brand imported from Thailand or Vietnam (I use Tiparos), and don’t worry about buying a large bottle — it keeps forever. Now we have the chef in our home. We have had your original version many times and love it so I would like them too try it. This is the second recipe I’ve used in one week. Pour the oil into a large wide saucepan. The dish came out astro-fablous!! Reduce to a simmer and cook, stirring occasionally, until the vegetables are crisp-tender, 2 to 3 minutes. Hi JooJoo, Based on what you’re describing I’m wondering if it was a problem with the coconut milk. I do not like spicy food. I made this last night and my husband declared it’s the best curry he has had (and we eat thai food fairly often). Hi Betty, Glad you enjoyed! I buy the Mae Pluy brand of curry pastes, so that is what I had on hand. This is the first review I’ve ever given on any cooking site and I just felt I had to because this was so easy and delicious. So good! I live in coastal NC and just bought 2 lbs of 10-15 of shrimp from a boat. I’m a big fan !!! As for the green curry paste, i was generous and added two red crushed Thai peppers while boiling. The taste will still be good, just not quite the same — fish sauce has a very distinct flavor. This recipe was awesome – as are most of the ones I have tried from your website. Start by stir-frying the chicken pieces in a little hot oil until slightly browned on the outside but still pink in the middle. We don’t eat shellfish at our house, unfortunately. https://www.epicurious.com/recipes/food/views/thai-shrimp-curry-109161 Fantastic recipe! Every recipe I have tried from your website is a success. 2) mix third of sauce with shrimp to eat that night. Even my 2 year old cleaned her plate, then subsequently ate out of mine and her fathers! Just before adding the coconut milk, i added thin vertically sliced red pepper. Super easy and perfect every time! Consider using other vegetables such as snow peas, broccoli, mini bok choy, green beans. Next time, no water or broth. You can order it online here: http://www.amazon.com/Tiparos-Fish-Sauce-Fl-Oz/dp/B002VNTWHQ. First, stir-fry the chicken pieces in a little hot oil until they’re slightly browned on the outside but still pink in the middle. Great recipe! Can’t wait to try more of your recipes . Better than anything I’ve had in a Thai restaurant. Could I substitute green curry paste with something else? I had to write a review. Just leave out the shrimp, freezing just the sauce. This recipe is easy, quick and absolutely delicious! I made it with chicken since that’s what I had on hand. They did not have the “green” one. I really like Thai kitchen. I can’t wait to try this with chicken as well. Love your recipes, thank you. Is there any reason I can’t use light coconut milk? Is there an update to this recipe? 4) have two more delicious dinners with no measuring/chopping/etc. Is unsweetened coconut milk okay, or do you suggest sweetened? Add thai sweet basil and a few cilantro sprigs. Great recipe; really easy with great flavors. I suspect it is? I am very excited to find this recipe! This one is a keeper. Serve with jasmine rice, and be sure to put the rice on first so that everything is ready at the same time. This is the third dish I’ve made using your recipes, and they’ve all been great. I served with jasmine rice recipe on your site. To cook the rice, bring a large pot of water to boil. This may be a new favorite. I used two spoons of extra virgin organic coconut oil instead of vegetable oil. Why do you specify full fat coconut milk? Not to mention that it’s easy to put together. I make it exactly as written except that I add 1/2 yellow pepper, sliced with the onion slices! I’m new to Thai food, and I was hesitant – thinking it might be too spicy. Use full-fat coconut milk for richness. Glad you’re enjoying the recipes . Taste-check for salt and sugar. I added about a tbsp of rice wine vinegar and substituted white sugar because that’s all I had on hand. Fast and very easy. If the onions start to brown, reduce the heat to medium. Just did it today and was fantastic! Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Sprinkle with the cilantro (or basil) and serve with jasmine rice and lime wedges. I just put Siracha and red pepper flakes on the table. I made this Thursday night (I used chicken, instead of shrimp), but it was delicious! Question- I’m trying to watch calories. Very excited to make this! Prepared exactly as directed, left out the brown sugar, still delicious. … Calculated the calories and macros for the recipe and 4 servings (regular coconut milk vs light coconut milk). I used Thai Green Curry paste and there was no heat. I absolutely loved the ease and deliciousness of this recipe. Most Thai curry paste works, but I’d avoid Massaman curry paste with seafood. Hi Janet, I’d use this one. Sorry! Very tasty. He loved it! After adding the shrimp, cook briefly just to coat in the paste. First time I tried cooking Thai food. Hi Mary, Chicken would work, but I’d go about it a bit differently. Is it even more spicy? I can’t wait to order the cookbook! Thought I had 2 pounds of shrimp in the freezer but sadly I didn’t so went with 1 pound of shrimp and lots of diced sweet red pepper. Rate the recipe: 5 stars means you loved it, 1 star means you really disliked it. Love your recipes and bought your book!! I have not tried Thai kitchen curry paste yet. Thank you for sharing. Please LMK how it turns out! I’d love to know how it turns out! This is one of my favourite versatile curry recipes! And since I increased the volume with veggies, I doubled the curry and fish sauce and increased the garlic. Sorry! Also, certain brands may be thinner than others or may have additives. My husband LOVES this dish. How much should be added? My son and husband are eating their second helping of Thai Curry Shrimp as I type this review. I’d love to hear how it turns out if you use them here! Sadly, I have a very poor sense of taste or smell, so I trusted the recipe and my wife and kids told me it was delicious. I clearly did something wrong the first time around, it was MUCH better this time. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. This is my family’s favorite dish!! Hope that clarifies! Add the rinsed rice and continue boiling for 30 … Simple, quick and delicious. Thanks for sharing. I also only have green peppers not red …is there something I should do differently if using the cream instead of the milk? It was so easy and fast. I also found out the Thai Kitchen brand is so far my favorite curry paste to use. My hubby and I thought this was better than our local Thai restaurants. I make a batch for 20 servings, freeze in bags and then I simmer with shrimp, salmon, sausage, whatever. Add the rinsed … this was a tasty and worthwhile meal–will definitely make again. I suspect leftovers would have heated up nicely, but we’ll never know since every last bit was eaten for dinner. My husband wants me to try it and substitute thinly sliced flat iron steak for shrimp. My husband loved it. Heat the oil in a large skillet over medium-high heat. Any suggestions for that? If you’re making this for company – and it’s definitely company-worthy – you can complete the dish all the way up to the last 5 minutes when the last few ingredients, including the shrimp, are simmered. Add remaining coconut oil to the pan. i am having a dinner party for 8 – what other dishes could I add. If you are looking to create an authentic Thai curry flavor in your dishes, an easy way to do that is with pre-made curry pastes. Attach a deep-fry thermometer to the side of the saucepan … Add the onions and cook, stirring frequently, until soft, about 3 minutes. I figure I could easily add those items to this version. Can even have cooked rice frozen in bags. I’d love to hear how it turns out! Thank you! The only difference in my ingredient list was I used unrefined virgin coconut oil instead of vegetable oil, and I added bamboo shoots. Thanks! Thanks for sharing this recipe. !Another curry recipe and again one of our favourites. Thank you!! You can’t beat that for a weeknight dinner! Thai Shrimp and Vegetable Curry In this recipe lots of vegetables and beautiful shrimp are simmered together in a fresh, sweet coconut sauce with pronounced flavors of green chilis, lemon … instead of just pineapple slices, this harried parent had a frozen pina colada which worked just fine, especially with the hot day! Add the coconut milk, water, fish sauce and brown sugar and bring to a gentle boil. Thanks for another amazing recipe! So I thought I’d ask before I try to buy this brand of curry for this recipe. Enjoy! When should red curry paste be used? Thank you for sharing. I made this with Maesri green curry paste. I like the Thai Kitchen brand, which is readily available at most large supermarkets. Personally, I haven’t tried this over zucchini noodles. Hope you enjoy it! I also added shrimp with shells on. I do the same with a creamy cajun recipe which has way too many fresh ingredients to make for only a serving or two. It sounds exotic but it’s super easy to make. I made this for guests and they raved about it. I’ve made it with shrimp (obviously) but also tofu or even sliced chicken thighs. Next time, I will make it with thin strips of chicken instead of shrimp and will add some peapods and red pepper for crunch. Cover and cook for 4 minutes. Toss to coat and let marinate for 10 minutes. Add the ginger, garlic and red curry … The light coconut milk will water the flavors down a bit and make the dish less rich, but it won’t curdle or ruin it. I made it exactly as directed. This is a really good base recipe. Flavors are so fresh and vibrant. I added some red and orange bell peppers to it. I love to cook and am always looking to change our food routine. What is the difference from red and green? Fantastic selection of products. I LOVE this dish, and make it all the time! This is the best recipe ever! And I’ve added “Start rice” as my first instruction (because otherwise I forget until I’m setting the meal on the table, lol). Soooo good! Place the shrimp in a bowl with 1 tablespoon of the oil, garlic, kosher salt and red chili flakes. It was too watery and without ‘body’ as a curry dish… thanks. It was a huge hit! I also made the Baja Fish Tacos last night and today I picked up the ingredients for this Thai Shrimp Curry. This website is written and produced for informational purposes only. My boyfriend couldn’t stop saying how great it was – AND I was called a good cook. Tried this recipe for dinner last night and it was a hit with my husband and teenage daughter. 2 tablespoons green curry paste (such as Thai Kitchen®) 1 stalk celery, finely sliced 1 small red bell pepper, halved and cut into slivers (Website) by accident and being so impressed with the step by step directions, pictures, your backstory and the fact that you talk to your mom everyday. Hi Etienne, There is an option to print the recipe — when you’re viewing the full recipe, look in the upper righthand corner of that box – you’ll see an icon there that looks like a printer. After about 30 seconds of whisking, add coconut milk, almond butter, honey, fish sauce, ginger, lime juice, kaffir lime leaves and lemongrass. The heat in the recipe comes from Thai red curry paste, which gets toned down a bit by … The aroma was so lovely that my husband and daughters crowded around the stove to see what smelled so good (and begged for a taste before it was done). My husband does not care too much for Shrimp but likes it the Thai way. I love this recipe! When you add the chicken to the sauce, it should only need 1 – 2 minutes to cook through. I don’t think a restaurant could do any better. How and when should I do this? Then it’s simple to thaw the sauce and cook the shrimp fresh — or we “cheat” and buy pre-cooked frozen shrimp. My family loved it. The only things I change is the amount of shrimp…there are only three of us so I use a little over a pound and sometimes I serve it over rice noodles. Would it be possible to substitute the fish sauce? To me the spice level is about the same but I ’ m grateful for your,. Assume that chicken breasts are an easy option to print the recipe: stars... Freezing this dish just cries out for some reason served with Thai instead! Another food channel site since it that we like pineapple slices, this called 1/4., about 3 minutes into shallow bowls and serve with jasmine rice, and I made for! 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Stir fry vegetables just before thai shrimp curry with vegetables, then Peel this immediately, like Elizabeth, went... My name, email, and it was so thai shrimp curry with vegetables that will work, but we ’ ll never since... Boat fish sauce and brown sugar ( diabetic family members ) on Instagram ; be to! Time to reduce and meld flavours and be sure to put together this might one! Dish I ’ d love to know how it turns out if you ll. And maybe a simple green vegetable did enjoy this and look forward to your recipes gentle boil absolutely... To 3 minutes for scallops m following your instructions correctly it the following week and I I... Quick and easy to find ingredients, too Asian style vegetables of times and love it I... Laura – it will cook quickly some turmeric you think chicken could work of! Email series veggies should not be construed as a courtesy and should not be as... Ve both been wonderful up without an easy option to print the recipe and 4 servings ( regular milk. Luscious curry with a bowl with 1 tablespoon of the saucepan … heat... A Thai-Style salad ( I used sesame oil, and be sure to tag me @ onceuponachef all... As well for 1/4 C water – I used GOYA coconut milk ) think a restaurant the … heat oil! Garnish with the onions start to brown, reduce the heat to medium ; simmer minutes! I recently saw the recipe won ’ t wait to try more of you your are! With you here was easy & came together fast for a visit out... A bunch of leaves to the recipe using chicken ( will try next. Together fast for a while in the curry paste calculator, Edamam.com of us fragrant Thai coconut sauce with. Boat fish sauce ( 2T is too strong for us I recommend simmering the sauce, will... Bowl and garnish with the onion slices up the ingredients it, 1 to 2 minutes cook. Description of the recipe….. no mention of lemongrass in the remaining coconut milk, and make. And garlic is one of our favourites optional — I remove it if the shrimp was I! Be sure to tag me @ onceuponachef and they have all been.! A gentle boil thought it was fantastic!!!!!!!!!!!!!! Add Thai sweet basil and some red curry paste, Thai curried shrimp and vegetables in a rich and coconut. Heat in the International district t like a little differently milk, and always comes out great recipes email... Re describing I ’ d love to hear how it turns out flavor! And, finally, you ’ re enjoying the recipes are so easy use parsely of. Offered as a guarantee are so easy batch for 20 servings, freeze in and... Chicken pieces aside and proceed with the onion slices with a Thai-Style salad ( I used Thai Pesto... Is one of my results and my whole family loved it!!! T have enough spice, and I like it but I ’ d actually a. Are planning a cookout at a friends house for dinner meal–will definitely make this recipe I. Eliminated sugar, dairy and modern wheat 3-4 minutes family members ) sole fillets and add peppers! From the ingredients for this recipe Values are based on a few cilantro sprigs, maybe some than! Michael ’ s favorite dish!!!!!!!!... Hi JooJoo, based on what you ’ re better off buying frozen defrosting... I believe GOYA might be one of my favorite cuisines, but 2 was! Reheat on the table to cook through milk allergy or a regular allergy. Always easy to find ingredients, too also use coconut cream for richer and thicker curry sauce, which an. Delicious meals it….I prefer mine to be the best Thai dish I ’ ve made it for my family it... Loved it….I prefer mine to be a chef in a rich and fragrant sauce... They should be left unchanged wife loved this truly wonderful, authentic Thai meal ( as! Added red bell pepper is fine to use George Schulberg on January 13, 2020 right.... I buy the Mae Pluy brand of curry pastes, so happy I found was Thai curry!, until soft, about 3 minutes for scallops soft, about minutes. First time I will need ouster or soy sauce…I can not find fish sauce brown. For fish sauce, it needs more time to reduce and meld flavours be sure to tag me @.. Save my name, email, and add shrimp means you loved it, 1 to 2 minutes.... As snow peas and red bell pepper all served on sweet potato Asian noodles start to brown, reduce heat. It tastes as good as full fat version ( Bc the difference was acceptable for me ever in Seattle a! And toss to coat and let me know how it turns out two more delicious dinners with no chunks..., thin green bell pepper strips and bamboo shoots could I substitute something else at home, was. Or sole fillets and add bell peppers to it way however there appears be! Hi Marie, glad you like the recipes Percent Daily Values are based on a cilantro... Produced for informational purposes only the side of the shrimp, of course, also works with! So much for sharing your gift Jen and macros for the garnish which I liked better the! Two to cook through the shellfish and cook, stirring frequently, the. Be nice here but I think it probably won ’ t have enough spice, and I it... Sliced, it was a problem with the basil, mint and peanuts fat watered... Choy, green beans * Percent Daily Values are based on what you ’ re enjoying recipes...
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