Thai Shrimp Curry

  • 1 tablespoon peanut oil
  • 1 onion thinly sliced
  • 1 tablespoon Thai green curry paste
  • 1 14-ounce canned unsweetened coconut milk
  • 1 cup low-salt chicken broth
  • 3 tablespoons Thai fish sauce
  • 2 teaspoons sugar
  • 1 cup diced plum tomatoes
  • 1 pound uncooked large shrimp, peeled, deveined
  • chopped fresh cilantro
  • lime wedges


Heat peanut oil in heavy skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium.

Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes.

Add shrimp and cook just until opaque in center, stirring often, about 3 minutes.

Transfer curry to large shallow bowl. Garnish with cilantro. Serve passing lime wedges separately.

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