THAI SHRIMP CURRY

Thai Shrimp Curry image

From the Food Network Kitchens Favorite Recipes cookbook (I really love it). Prep all of your ingredients and start cooking the rice, so you are ready to go. Enjoy!

Provided by Kathy D

Categories Seafood

Time 35m

Number Of Ingredients 17

Ingredients

2 Tbsp peanut oil
1 lb medium shrimp, peeled, deveined, and tails removed
13 1/2 oz can unsweetened coconut milk- don't stir it up - you will be using the thick cream for the surface first.
2 tsp prepared thai red curry paste
1 stalk(s) lemongrass, sliced
1 Tbsp fish sauce
2 tsp dark brown sugar
1 tsp kosher salt
8 ears canned baby corn (about 1/2 can)
4 scallions, white and green parts, chopped
1/2 c canned, sliced water chestnuts, drained
1/2 c canned, straw mushrooms, drained
1/4 c fresh basil leaves, torn
2 Tbsp torn mint leaves
1 lime
hot cooked jasmine rice
more sliced scallions for serving - white and green parts

Steps:

1. Heat oil in a large skillet, over med-high heat. Add the shrimp and stir-fry them until pink and curled, but not cooked through, approx. 2 minutes. Transfer them to a plate and set aside.
2. Skim the thick cream from the surface of the coconut milk and add it to the skillet along with the curry paste. Cook, stirring, until smooth and fragrant and a bit shiny, approx. 1 minute. Stir in the remaining coconut milk, lemongrass, fish sauce, brown sugar, and salt. Simmer for about 3 minutes, uncovered.
3. Return the shrimp to the skillet along with the baby corn, scallions, water chestnuts, and straw mushrooms. Simmer until the shrimp finishes cooking, approx. 3 minutes more.
4. Take the pan off of the heat. Stir in the basil and mint. Squeeze in the lime's juice. Serve with the cooked and warm jasmine rice. Sprinkle with sliced scallions.

*** Explore more Thai Shrimp Curry Recipes »

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