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4.50 from 177 votes

Thai Curry with Shrimp

45 minutes
Calories: 430kcal

Ingredients

  • 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)
  • 2 tablespoons chopped cilantro
  • 1 pinch salt (cut into 6 chunks)

Instructions

  • 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