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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 |
THAI CURRY PASTE: In a food processor, process all the ingredients to a smooth paste.
SHRIMP CURRY: In a large wok or pan, heat the oil on medium-high. Add the curry paste and cook for 10 to 15 minutes until reduced, stirring continuously.
Add the coconut milk and stir to combine. Reduce the heat to medium and add the bell pepper and green beans. Season with salt to taste and simmer for a few minutes until the vegetables become tender.
Add the shrimp and cook for a couple of minutes until they turn pink. If the curry sauce becomes too thick, you can thin it out with a little water until you reach the desired consistency.
Garnish with green onions and serve hot over jasmine rice.
