Easy Thai Shrimp Curry
This is fabulous it is a must try!
1 tablespoon vegetable oil 1 cup thinly sliced onions, from one small onion 1/3 cup chopped scallions, white and green parts, from 4-5 scallions 2-4 garlic cloves, minced 2-1/2 tablespoons Thai green curry paste (I used sriracha sauce) 1 (14-ounce) can coconut milk 1/4 cup water 2 tablespoons fish sauce 1 tablespoon brown sugar 2 pounds large, extra large or jumbo shrimp, peeled and deveined (see note) 1/4 cup chopped fresh cilantro, Thai basil or Italian basil (or a combination)
Lime wedges, for serving
ONE: Heat the oil in a large skillet over medium-high heat. Add all of the 1 cup thinly sliced onions and stir-fry (cook, stirring continuously) until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium.
TWO: Add all the 1/3 cup scallions, 2-4 garlic cloves and 1-2 1/2 Tablesoons green curry paste or sriracha sauce, and stir-fry for 2 minutes more.
THREE: Add 1 can coconut milk, 1/4 cup water, 2 tablespoons of fish sauce and 1 tablespoon of brown sugar and bring to a gentle boil.
FOUR: Add the 2 lb shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3-4 minutes.
FIVE: Sprinkle with the 1/4 cup cilantro (or basil) and serve with jasmine rice and lime wedges.
Note: For the shrimp, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself. Come dinnertime, all you have to do is run it under warm water to defrost, then peel.
This recipe has been slightly modified from Onceuponachef's