My favorite shortcut dinner is Thai Curry, which I call my fast food at home. 10 Minutes is all it takes for me to get this from refrigerator to table. This is an easy recipe to customize — any sort of sliced vegetables will work here, from sliced zucchini, matchstick-cut carrots, tofu cubes (use firm tofu) and thin sliced eggplant.
If you’re not a fan of shrimp, substitute with thinly sliced chicken, pork or beef – just add a minute or so to cooking time to make sure your protein is cooked through.
No cooked jasmine rice handy? No problem — just serve over any type of noodles you want. My favorite is to make a soup-ier version of this recipe (add 2 cups chicken broth) and serve over transparent mung bean noodles that are naturally gluten free. You can see the noodles here on my Mussels with Lemongrass Coconut Curry Recipe (oh! a recipe from the past!)
How to cook 10-Minute Thai Shrimp Curry
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.
10 minute Shrimp Curry Recipe
I've used meaty Japanese King Trumpet Mushrooms, but you can use any type of fresh mushrooms, from shiitake to white button mushrooms, sliced. Serve with cooked rice or Asian noodles (any type)
Ingredients:1 teaspoon cooking oil
2 tablespoons red curry paste
1 tablespoon fish sauce
12 ounces coconut milk
1 red bell pepper, seeded and cut into strips
6 ounces fresh mushrooms, sliced (I used Japanese King Trumpet Mushrooms)
1/2 pound uncooked, peeled shrimp
8 fresh basil leaves (optional)
cooked rice, to serve
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, fish sauce and continue whisking. Add in the mushrooms and the red peppers and continue cooking for 3 minutes. Add the shrimp to the curry and cook for another 2 minutes. Stir in the basil and serve over cooked rice.