I love a curry.
I enjoy Indian curries with all kinds of lentils and veggies and I also like the fresher feel of Thai curries with citrus flavors and seafood.
These days you can buy your own curry pastes in the grocery store, but there is something sort of nourishing about crushing the garlic and mixing the flavors all together yourself. Making a curry from scratch is not hard, but it can involve a lot of ingredients.
This Thai curry is fairly simple and a lot of the ingredients you might already have on hand, like the spices. Consider tracking down lemongrass and fish sauce a kind of flavor treasure hunt. Both of these make this dish smell and taste divine.
I put together this recipe after ordering a similar dish in a fairly expensive Thai restaurant. It is way less expensive to make, of course, and my whole family enjoys it. (Always a win!)
This is a good curry for the warmer months of the year because it’s not as heavy as many other creamy rice dishes.
Hope you enjoy!
Alison Chino: Thai Coconut Curry Shrimp {National Rice Month}
Ingredients
For the paste:
- 1 inch ginger root, peeled and chopped
- 1 stem lemongrass, ends trimmed and sliced lengthways
- 1 jalepeno pepper
- 1 teaspoon coriander seed
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 clove of garlic, peeled and chopped
- 1 tablespoon lime juice
For the curry
- 2 cups cooked shrimp
- 2 cups green vegetables (I used broccoli and sugar snap peas)
- 1 onion
- 1 can coconut milk
- 1 teaspoon fish sauce
- Cooked Basmati rice (to serve on the side)
- Fresh cilantro (for serving)
Instructions
- Make the paste by taking all ingredients and crushing them with a mortar and pestle, or you can use a food processor. I like the mortar and pestle method but you will end up with larger stems of lemongrass. You can leave them large and then pull them out just before serving.
- Heat a large skillet.
- Add paste and cook for about five minutes.
- Add prawns (shrimp), then the coconut milk and fish sauce. Cook for about five minutes before adding green vegetables.
- Simmer 5-10 minutes more. Serve with Riceland Long Grain White Rice and garnish with cilantro leaves.
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Alison Chino is a born and bred Arkansan who lives in Scotland (soon to be Germany), where she is learning to walk everywhere and to live with tiny appliances. She loves hiking the Scottish Highlands with her husband and kids on the weekends. She’s blogs at the Chino House and she’s pretty much obsessed with Instagram.