Thai Curry with Shrimp

Thai Curry with Shrimp

45 minutes
Calories 430kcal


  • 4 tablespoons coconut oil ,
  • 1/2 onions (cut into 6 chunks),
  • 2 tablespoons green curry paste ,
  • 2 cloves garlic (cut into 6 chunks)
  • 1 tablespoon fresh ginger (cut into 6 chunks)
  • 1 teaspoon yellow curry powder ,
  • 1 tablespoon peanut butter (cut into 6 chunks)
  • 1 cup coconut milk ,
  • 1 cup vegetable stock ,
  • 1 tablespoon soy sauce ,
  • 1 teaspoon fish sauce ,
  • 1 carrots (halved and sliced into half-moon shapes),
  • 1 cup broccoli florets ,
  • 1 pound shrimp (cut into 6 chunks)
  • 1/2 lime ,
  • 2 tablespoons chopped cilantro ,
  • 1 pinch salt (cut into 6 chunks)


  • Melt the coconut oil in a large pot at medium-high heat. Add the onion, break it up a bit with a spoon and cook until soft (about 5 minutes), stirring often. Add the next 5 ingredients and stir together for about 1 minute. Add the coconut milk and vegetable stock. Stir together, bring to a boil and reduce heat to low. Lightly simmer for about 10 minutes. Add the soy sauce, fish sauce, carrots, and broccoli. Increase heat to high and bring to a boil. As it starts to boil, add the shrimp and reduce heat back to low. Stir together and continue cooking until the shrimp turns pink and the vegetables are tender (about 3 minutes). Turn off the heat. Add the lime juice and cilantro. Adjust the seasoning if necessary with a pinch of salt, more lime juice or more curry paste/powder for additional heat. Yield: 4

Originally posted 2019-02-20 18:37:15.

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