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10-Minute Shrimp and Mushroom Thai Curry

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When all else fails, there’s always curry to fall back on. Despite all the beautiful food you see on this blog, I do have my share of kitchen disasters (that blob of charcoal was supposed to be fried chicken).

Thai curry is my “break in case of emergency” meal – as I always have a can of coconut milk, a can of curry paste, shrimp in the freezer and miscellaneous vegetables in the refrigerator. Rice is only a one-finger trigger button away or already cooked, stored in the freezer.

Here’s what I used:

Fresh mushrooms: I love the meatiness of large King Trumpet mushrooms, but you can use fresh shiitake or even regular white mushrooms. By the way, there are quite a few mushroom recipes on Hokto’s site that I’ve developed for them…their mushrooms are organic and grown in California)

Thai curry: Comes in a can (like above), a plastic tub or envelope packet. If you buy a big tub of it, you can store unused portion in refrigerator for a few months. But I prefer to get the small cans.

Coconut milk: Which is not coco-loco (used for cocktails). Look in the Asian aisle of supermarket. If there are many different brands, shake the cans. The ones that sounds watery will be…well…watery and tasteless. Go for the cans that sounds like its full of thick liquid.

Shrimp: Tail on or off, up to you.

Vegetables: Bell peppers and fresh basil leaves (not pictured) – you can use Thai basil if you have, or just regular sweet basil is fine too.

Step 1: You’ll want to cook the curry paste just a bit, just to release the oils and the flavors. The amount of curry paste you use is totally up to you (and you can always add more in later after tasting the curry).

Step 2: Now pour in the coconut milk and whisk to incorporate the curry. This helps the curry paste break down and become smooth.

Step 3: add in the vegetables to cook for a couple of minutes. At this point, taste the curry, and if you want it more spicy, then whisk in additional curry paste.

Step 4: Now for the shrimp. cook until shrimp is cooked through.

Step 5: Throw in the basil leaves, stir and you’re done.

Serve over cooked rice.

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Thai Shrimp Curry

Servings: 4 Prep Time: 4 Cook Time: 6
shrimp-thai-curry-recipe-2753.jpg

The amount of curry paste you use is totally up to you. I've used 2 tablespoons, which is about medium spice level. You can always add more curry paste after tasting, so it's best to start with a little bit and work your way up. If you're cooking rice, make extra and freeze for next time.

Ingredients:

1 teaspoon cooking oil
2 tablespoons red curry paste (or more)
12 ounces coconut milk
1 red bell pepper, seeded and cut into strips
8 ounces fresh mushrooms (I used King Trumpet mushrooms)
1 pound shrimp, peeled and deveined
16 basil leaves (optional)
Cooked rice

Directions:

Heat a skillet over medium high heat, once hot add in the cooking oil and red curry paste. Whisk for about 30 seconds. Pour in the coconut milk and whisk to combine. When it comes to a simmer, add in the mushrooms and the red peppers and continue cooking for 3 minutes. Taste and whisk in additional curry paste if you want. Add the shrimp to the curry and cook for another 2-3 minutes, until the shrimp is cooked through. Stir in the basil and serve over rice.

Comments 83

  1. The Georgia Yankee

    My mom always made curry sauce by making a white sauce and then adding curry powder to taste – I still follow her recipe for curried shrimp, which is basically a big pot of curry sauce with shrimp. I always make a lot because it’s great over sliced hard-cooked eggs on toast for breakfast the next morning.

    This looks very tempting, though. As I said, I use curry powder, and I’ve also used the bricks (like chocolate bars) from grocery shelves. I haven’t seen canned curry paste, though – is it critical, or can I use one of the other forms?

  2. Marsha Cade

    LOVE this! My family loves shrimp and Thia curries. This recipe seemed so simple we decided to make both green and red currie. They were so easy and delicious! I threw in fresh tender green beans into both. I used button mushrooms; next time I’ll cook them separately and drain them before adding to the curry since they added a bit more liquid.

  3. Tickled Red

    Oh my goodness how did I miss this. Love the coconut and the heat with the shrimp. Not to mention how quick ;) Ooooo…I can’t wait to make this for my surfer on our next date night.

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  5. Keliza

    Wow, great! I couldn’t find the red paste, so I used the solid block of golden curry I found, I used just a little and soaked a bit in water, it turned out nice anyways. My husband was uber impressed, he has always been too scared to make curry (and he is the chef in the family) and he was just blown away! I was so happy!!! : ) Thank you so much for helping me! I did add your chick pea recipe and it just was AMAZING!!! You are awesome.

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  7. sk

    As a college student this is GENIUS! I’m studying abroad in Mexico for a year and I have had cravings for Thai food since… well day one. All I need to bring is a bunch of thai curry paste the next time I come down here! I can’t wait to try this recipe out :)

  8. newR

    This looks delicious visually. I am a vegetarian and was just wondering if i could substitute the shrimp with some else. Please let me know. I would love to try this out.

  9. Ben

    NewR – a good replacement to attempt for the shrimp that is common in asian cooking and worth looking into is tofu

  10. psgoodguy

    if you have ever eaten authentic thai food this will disappoint you. BUT, it is an excellent springboard so that you can get to the real thing, and it goes like this:

    add 3 TBS oil and, after it’s hot, throw in 1/2 onion and salt to taste. let the onion soften and turn translucent. then throw in 2 cloves of minced garlic and minced thai pepper to taste…or if you don’t have thai pepper 1/2 tsp. red pepper flakes. don’t let the garlic burn.

    when you toss in the curry paste also toss in about 1 TBS of minced garlic. let them bloom together for a few minutes.

    srsly? 16 thai basil leaves is too precious. you want to really taste the basil….i added a little less than 1/4 cup.

    as an option, i served this over soba noodles just because i like to slirp.

  11. halfpintcook

    Jaden, you suggested that I try this recipe for a green curry. I finally made it tonight. Amazing! I used 3 Tbs of the curry (I’ll probably add another 1-2 TBS in the future), red bell peppers, bamboo shoots, and may add tofu instead of shrimp next time. Thanks for the recipe! My husband said the curry was even better than the one at our favorite Thai restaurant.

  12. :D

    How do you cut up the trumpet mushrooms? slice vertically, then horizontally?

  13. Solange Donegan

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  15. angela

    I am going to try this but I was wondering if I could change the shrimp for chicken. If so, would I cook it in the same way? I know the chicken would take longer but how would that affect the curry paste? Love your recipes and pictures and books!! Come to DC and do a book signing!

  16. Shery

    This was delicious. I used shitake mushrooms, which I really love. I’m interested n trying the authentic thai recipe that someone else mentioned. I’d also like to try this with halibut. That too would be fantastic with the curry.

  17. Judy Northup

    Great recipe…using the basic, I add toasted cashews, fresh pineapple, shrimp or chicken. Also seedless cucumbers, toasted peanuts, chicken strips and green onion. The idea is the basic sauce and you add what your taste buds are hungry for. Imagination is wonderful to use when cooking.

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