Thai Shrimp Curry

Thai Shrimp Curry
Photo by Noel Barnhurst

Ingredients

  • 3 tablespoons Thai fish sauce (nam pla)
  • 1 cup plum tomatoes
  • 1 cup low-salt chicken broth
  • Lime wedges
  • fresh cilantro
  • 2 pounds uncooked large shrimp, peeled, deveined
  • 2 teaspoons sugar
  • + 5 more ingredients
    • 1 tablespoon peanut oil
    • 1 cup onion
    • 1 cup green onions
    • 1 14-ounce can unsweetened coconut milk
    • 2 Thai green curry paste

Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring ...

View full recipe at Epicurious

Comments

Variations on Thai Shrimp Curry

  • Thai Shrimp Curry
    • 1 (13.5-ounce) can regular unsweetened coconut milk
    • 1/3 cup Green Curry Paste or store-bought paste
    • 1 serrano chili, seeded and julienned
    • +8 other ingredients
  • Thai Shrimp Curry
    • 2 teaspoons ground cumin
    • 1 teaspoon dried crushed red pepper
    • 2 cups canned unsweetened coconut milk
    • Cooked rice
    • +12 other ingredients


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