Thai-style Shrimp Curry

made with Arvinda's Tuk Tuk Thai Curry

When craving a beautifully fragrant Thai coconut curry, this easy recipe will deliver a deliciously authentic result! For a vegetarian option, follow the same the recipe but substitute with seasoned extra-firm tofu. If you’re feeling adventurous and wish to make this curry hotter, source Thai bird’s eye chilies and add 1 to 2 in the food processor when making the Thai curry paste. Serve with piping hot fragrant Thai jasmine rice.

  • Prep Time
    15 min
  • Cook Time
    25 min
  • Serves
    2 to 4
THAI CURRY PASTE:
¼ CUP

water

1

large onion, peeled

2 to 3

garlic cloves

1-INCH

ginger piece

2 TBSP.

ARVINDA’S TUK TUK THAI CURRY

2 TBSP.

light soy sauce

2 TBSP.

fish sauce

1 TSP.

palm sugar OR raw sugar

1 to 2

fresh green chilies (optional)

SHRIMP CURRY:
3 TBSP.

oil

400 ML (14 OZ)

coconut milk, canned

1 CUP

red bell pepper, cubed

½ CUP

green beans, cut into finger-like pieces

Pinch

sea salt, or to taste

1 LB.

shrimps, deveined with the tails on

½ CUP

finely chopped green onions, to garnish