thai prawn curry coconut milk

The addition of slightly sweet coconut milk smooths out the flavors. 3) freeze two bags of sauce and buy two bags/portions of frozen shrimp. It’s missing from the ingredients yet mentioned in the recipe description!! Carmalita. Definitely a hit. My husband and I make this quite often, sometimes with chicken, red peppers and mushroom. Not to mention that it’s easy to put together. Please let me know by leaving a review below. Then it’s simple to thaw the sauce and cook the shrimp fresh — or we “cheat” and buy pre-cooked frozen shrimp. Thank you for continuing to offer easy, delicious meals. Hi Grey, I think that would work as if it’s very thinly sliced, it will cook quickly. I am so thankful for your talent/gift and appreciate you sharing with all of us. It sounds exotic but it’s super easy to make. So easy to make and so delicious. Thank you for making this UK household VERY happy! A flavorful Thai red curry shrimp with coconut milk! And I’m glad I did. Hope you enjoy it! I love to cook and am always looking to change our food routine. My boyfriend couldn’t stop saying how great it was – AND I was called a good cook. The shrimp was perfect I already shared shared your newsletter with friend, Thanks much! Thank you so much for sharing. I go for the red curry paste since my family likes a bit of spice. How much should be added? Shouldn’t that be removed also? Have you tried this with chicken? I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. We don’t eat shellfish at our house, unfortunately. Jump to Recipe. Hope that clarifies! Thank you!! This may be a new favorite. Thanks for sharing. This is my second review in less than a week, previously I made your Thai Quinoa Salad with Fresh Herbs and Lime and I left a rave review……I was HOOKED!! Second, you’ll need coconut milk; any brand will do, as long as it’s not low fat. I used to make a Thai curry soup that had me running all over town looking for galangla and those ever-elusive kaffir lime leaves. Calculated the calories and macros for the recipe and 4 servings (regular coconut milk vs light coconut milk). Set the chicken pieces aside and proceed with the onions and rest of recipe. Here is my twist to the recipe. PS Loved the Thai Chicken Curry recipe on this site. In that recipe I use red bell pepper and portabella mushrooms and they freeze just fine. Hi Jenn, Does the brand of fish sauce used matter? Hi Masuda, Unfortunately, that won’t work with this recipe. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself. Total Time: 17 minutes. Next time I’d suggest using a Thai brand. He loved it! i added a whole bag of frozen Asian style vegetables. Went to the market to buy the ingredients and all I found was Thai red curry paste. Perfect flavor & temp for the babes. I also made the Baja Fish Tacos last night and today I picked up the ingredients for this Thai Shrimp Curry. I added some red and orange bell peppers to it. Even my 2 year old cleaned her plate, then subsequently ate out of mine and her fathers! Add the scallions, garlic and green curry paste. Could you substitute Thai Red curry paste in this recipe? Hi Betty, Glad you enjoyed! What is the difference from red and green? Flavors are spot on and just like the dish we order at our favorite Thai restaurant. Stir in some coconut milk. Hi Jasmine, I’ve learned that there is a decent amount of variability in fish sauce. I’m grateful for your children for without them, you would still be a chef in a 5star restaurant. Or snap a photo and share it on Instagram; be sure to tag me @onceuponachef. I clearly did something wrong the first time around, it was MUCH better this time. It tastes as good as any Thai I’ve had in a restaurant. Pour in the coconut milk and bring to a gentle simmer. Add the onions and cook, stirring frequently, until soft, about 3 minutes. The sauce has so much flavor, and there’s a lot of it, so you don’t want too many competing dishes. Help, Hi Karen, Unfortunately for your husband, this one is full of coconut flavor, and there’s no good substitute. It is easy and delicious. Sorry for the confusion! The dish came out astro-fablous!! I think you could definitely make this with tofu instead of shrimp, and if you’d like to add a little more heat, you could add a little cayenne pepper when preparing the sauce or serve it with a little sriracha at the table. This recipe is easy, quick and absolutely delicious! Served with siracha. Add the red curry paste and cook for 30 seconds. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. 2. This dish is the perfect weeknight dinner. Could I add some fresh ginger to this recipe? (Website) by accident and being so impressed with the step by step directions, pictures, your backstory and the fact that you talk to your mom everyday. It sounds exotic but it’s super easy to make. Hope you enjoy if you try them! Would also like to figure out a vegetable to incorporate to make it a fully balanced meal. Would love to add a picture….gorgeous presentation! At the grocery store I could only find red curry paste, not the green paste. Very good. The only difference in my ingredient list was I used unrefined virgin coconut oil instead of vegetable oil, and I added bamboo shoots. This is the fourth recipe I have tried from your blog and they have all been excellent. Just before adding the coconut milk, i added thin vertically sliced red pepper. I know it probably won’t be as good as full fat – but will it curdle etc? Chicken would work, but I’d go about it a bit differently. Fantastic recipe! Malcolm. Would red curry paste work instead of green? The recipes are so easy to follow and ingredients can be found in ANY supermarket. It was AMAZING! Sprinkle with the cilantro (or basil) and serve with jasmine rice and lime wedges. My family loved it….I prefer mine to be a bit spicier so I added red chili flakes. Thought I had 2 pounds of shrimp in the freezer but sadly I didn’t so went with 1 pound of shrimp and lots of diced sweet red pepper. Was wondering if it could have been the paste since it wasn’t opened fresh for this recipe (I used the same kind in your photos). Pour in the coconut milk and bring to a gentle simmer. Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes more. This was restaurant quality. Chill after a long week with a bowl of something spicy and make our 30-minute Thai green prawn curry. Next time, no water or broth. I made this last night… my wife and I loved it! When you add the partially cooked chicken to the sauce, it should only need a minute or two to cook through. I only use 1/2 tsp fish sauce (2T is too strong for us). Just leave out the shrimp, freezing just the sauce. Simple, quick and delicious. ! 4) have two more delicious dinners with no measuring/chopping/etc. magazine. I love that this has easy to find ingredients, too. I made this with Maesri green curry paste. Fantastic selection of products. Many thanks! Then set the chicken pieces aside and proceed with the onions and rest of recipe. Better than my favorite take out place! Anyone can make this soup. I’d love to hear how it turns out! It was too watery and without ‘body’ as a curry dish… thanks. Wow. Would like a recipe for carrot muffins. Sooo good! When should red curry paste be used? I also noticed you use different brands; is that on purpose or is that what’s on hand Thanks, I love your receipes , they are easy, delicious, and forgiving. My local store sells them this way however there appears to be a second vein on the shrimp. Editor's Note To toast coconut, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until golden brown, stirring occasionally. Hi Jenn, It turned out delicious in your curry sauce, but your shrimp is even tastier! Fresh sliced pineapple makes a delicious and refreshing dessert. 5 from 3 votes. Add prawns and sear both sides until light golden … This is a wonderfully delicious recipe! And a green bell pepper is fine to use. One might argue that this version does not allow the shrimp to absorb any flavor, but when the shrimp is COVERED in delicious sauce, does the shrimp itself really need to have absorbed anything? Add the pak choi, prawns, fish sauce, lime … Can even have cooked rice frozen in bags. Whisk together and bring to a gentle boil. This shrimp curry is my husband Michael’s favorite Thai dish. We made it as written but added pineapple and sliced bell pepper all served on sweet potato Asian noodles. Just a few minor mods because of what I had on hand (used red curry paste instead of green, dark brown sugar instead of light, and added mushrooms, thinly sliced red peppers and carrots, and served over basmati rice). I also used Jenn’s stir fry technique from her Chinese Vegetable recipe and added in broccoli, peppers, mushrooms and green beans. Sure, Kelly. They are cut on the outside and deveined there but there is a second dark “vein” on the inside of the shrimp. I can’t wait to try this with chicken as well. I can’t get my tongue around it. Loved this recipe and so easy to make! It was a big hit. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. I let the sauce simmer for longer because multitasking and added a small bit of ginger based on some reviews. Could I substitute green curry paste with something else? Drizzle oil in a large skillet and heat over medium. Is there a way to do that with this recipe? I timed myself this time, and indeed everything was done in under 25 min. Hi Barbara, The red curry paste will be delicious — either the red or green work, they just have a little different flavor. If the onions start to brown, reduce the heat to medium. Stir in the turmeric and coriander, then … I really like Thai kitchen. Hi Marsha, I’ve never tried this with coconut cream — while I think it will work, you’ll need to thin it out a bit with some milk or water. Thanks for sharing it! Totally awesome dinner in less than 10 minutes and zero clean up , I felt like this was a dish from an excellent restaurant!!! Save my name, email, and website in this browser for the next time I comment. I only used 2 tbsp. The main difference is red vs green chiles. 2) mix third of sauce with shrimp to eat that night. I may add a few mushrooms next time. Jenn, if I wanted to make thai green curry chicken to serve with rice, should I use this recipe or the one for mussels in your cookbook but make it with chicken? Jenn, hello just finished the easy Thai shrimp curry, it was fantastic!!!! 300g sustainable peeled raw king prawns (defrosted if frozen), Grated zest and juice 1 lime, plus wedges or halves to serve. Thanks, Catrice – so glad you’re enjoying the recipes! Flavors are so fresh and vibrant. We have had your original version many times and love it so I would like them too try it. Jump to Recipe Shrimp Curry with Coconut Milk Recipe Since we moved away from the big city it’s been hard to find restaurants with good Indian food. The heat comes from the curry paste, but it’s muted by the richness of the coconut milk. Used red curry paste instead of green because that’s what I had in stock. I also generally use 1 – 1.5 lbs chicken or shrimp, and make up the rest w/ vegetables (sliced bell pepper, water chestnuts, carrots, whatever) which I cook w/ the onions. We LOVE this recipe and made just a small tweak so that we CAN freeze it. In fact, with just a few essentials in your pantry, you’re never more than 25 minutes away from this delicious meal, alive with the vibrant flavors of Thailand. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. If an account was found for this email address, we've emailed you instructions to reset your password. I added about a tbsp of rice wine vinegar and substituted white sugar because that’s all I had on hand. Then set the chicken pieces aside and proceed with the onions and rest of recipe. The only thing I do differently is to double the sauce, it is just that good. Excellent. Abbie, The red curry paste will be delicious — either will work, they just have a little different flavor. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. I do not like spicy food. Also….again….ANOTHER recipe I never felt needed altering!! I highly recommend making this immediately, Like Elizabeth, I did the recipe using Chicken (will try Shrimp next time). Hi Heather, It’s unsweetened coconut milk. Since I am growing Thai basil I added a bunch of leaves to the curry & also chopped some for a garnish. Add the shallot and garlic, and stir-fry for 1-2 mins. Very tasty. I also found out the Thai Kitchen brand is so far my favorite curry paste to use. My favorite is Red Boat if you can find it. I’ve tried a different brand of Thai green curry paste to make your Thai chicken noodle soup, and it was way too spicy for me. You mention the frozen shrimp in stores as being split and deveined. I just realized I only have a can of coconut cream (unsweetened brand) I must have grabbed it by mistake instead of coconut milk when at Whole Foods. Amazing!!! I made the Thai Shrimp Curry last night and it was AMAZING!! Add honey, salt, and lime juice, and allow the sauce to heat up until bubbling gently. Hi Lisa, Glad you enjoyed! We LOVE this recipe and have made it many times. Mmmmm. I will definitely be making this again . Was it, by any chance, fat-free or reduced fat? Thanks for another amazing recipe! Another 10 star winner – Thanks Jenn! Hi Barbara Jean, the Thai green curry paste already contains ginger, so I don’t really think it’s necessary; that said, if you want to add a little, feel free. Instead of brown sugar i added palm sugar. Husband & I spiked ours with some crushed red & a bit of ginger garlic paste. How to make coconut curry shrimp. Make this dish…it does not disappoint! Update: ok. This website is written and produced for informational purposes only. Would the approach be the same? Get new recipes each week + free 5 email series. Perfect!!! I just made the Easy Thai Curry and it was delicious! Hi Ann, Yes, red curry paste will work. The big problem is I Love coconut! Contrary to what you might expect, it doesn’t have a “fishy” taste, but rather a salty, savory flavor. Am I using sweetened or unseeetened coconut milk? Transfer the shrimp to a plate and set aside. So I decided to add chopped cilantro, thin green bell pepper strips and bamboo shoots. This recipe was awesome – as are most of the ones I have tried from your website. Hi Janet, I’d use this one. Sometimes I up the vegetables by adding a bag of those steam-in-the-bag stir fry vegetables just before serving. First, stir-fry the chicken pieces in a little hot oil until they’re slightly browned on the outside but still pink in the middle. Add the coconut milk, water, fish sauce and brown sugar, and bring to a gentle boil. Thanks so much for a great recipe! This is my family’s favorite dish!! We’ve used a good quality spice paste to make this curry in a hurry. I’m new to Thai food, and I was hesitant – thinking it might be too spicy. A definite favorite recipe in my goto list. Why do you specify full fat coconut milk? Hi Jenn, Your recipes are WONDERFUL! Heat vegetable oil in a large pan or wok on medium heat. Sometimes I make coconut jasmine rice to go with it. 2. Enjoy! THANK YOU!! Love your recipes, thank you. Hi, I used GOYA coconut milk and it was not nonfat …. Add in … Glad you’re enjoying the recipes . — Beth George Schulberg on January 13, 2020. Enter the email address associated with your account, and we'll send you a link to reset your password. Hi Glenn, Sorry for any confusion — I don’t actually use lemongrass in the recipe, but the green curry paste that the recipe calls for has that. When you add the chicken to the sauce, it should only need a minute or two to cook through. Made this again last night and, again, it was a HIT! Thank you!! This recipe comes together quickly within 20 minutes, making it a suitable busy weeknight dinner meal. Prepare the red curry base. Add the … I recently saw the recipe on your Instagram feed, and noticed you mentioned it was infused with lemongrass and ginger. Feel free to add a bit more to increase the heat, or omit the paste to tame the dish. So easy love pictures, and always comes out great. I recommend simmering the sauce at least one hour before adding the shrimp. Subscribe to delicious. Sorry! My husband loved it. We thaw the sauce and the shrimp, then heat up the sauce in a saucepan and throw the shrimp into the sauce just long enough to warm up the shrimp. Just put it in raw when I would have put in the raw shrimp? Stir in the curry paste, chilli and ginger, then stir-fry for 2-3 minutes. Thanks, Jenn. I’ve tried recipes from other blogs and they are usually good, but yours are always great. Looking for something even quicker? All in all, an excellent recipe. I made this last night and my husband declared it’s the best curry he has had (and we eat thai food fairly often). The coconut … Prepared exactly as directed, left out the brown sugar, still delicious. I think the curry paste should last quite a while – did you use the full amount, as well as the fish sauce and brown sugar? Hi Stephanie, The lemongrass is actually an ingredient in the curry paste. It is quick and easy to make and smells wonderful while cooking. of curry paste and it was still burning our lips. I made the following changes. Mindy D. Thanks so much, Mindy! Is unsweetened coconut milk okay, or do you suggest sweetened? And I’ve added “Start rice” as my first instruction (because otherwise I forget until I’m setting the meal on the table, lol). Next time, I will make it with thin strips of chicken instead of shrimp and will add some peapods and red pepper for crunch. In another bowl or 4-cup measuring cup mix the coconut milk, fish sauce, peanut butter, red curry paste, lime juice, brown sugar and ground ginger and stir well. Second choices would be Thai Kitchen or A Taste of Thai. Turned out great! magazine this month and receive a free cookbook, Subscribe to the digital edition of delicious. This recipe was very simple to make! Love your clear directions, photos and cooking hints. I love your web site it has become my go to!!! I add lemongrass since I have a tree and it gives an extra depth of flavor. Take off heat. This is one of my favourite versatile curry recipes! This recipe is SO incredibly easy and absolutely delicious! Thanks for the idea! So I decided to make the full fat version (Bc the difference was acceptable for me). Family asked me to make again and said next day would be ok! Thank you! Made this last night, it was a bit mild for my taste. If I were to make this for a progressive dinner party, could I make it at home and reheat on stovetop at the host’s home. Begin by stir-frying the onions until soft, about 3 minutes. This is a really good base recipe. Add the shrimp and stir-fry just until pink and curled but not cooked through, about 2 minutes. My favourite website! First, stir-fry the chicken pieces in a little hot oil until they’re slightly browned on the outside but still pink in the middle. I made this soup for a very particular client I cook for. They did not have the “green” one. Love your blueberry muffin recipe. Amazing. I find fish sauce a little strong so only 1 Tbsp for us, otherwise followed the recipe to a T. This is my go-to recipe for Thai Shrimp Curry. Add the garlic and onions to the skillet and stir to cook for 2 minutes. I’d love to know how it turns out! Thank you! Add coconut milk, fish sauce, clam juice, and coconut sugar… Heat the oil in a large skillet over medium-high heat. Over medium heat, add the coconut milk, red curry paste, fish sauce, and brown sugar. Hi Marie, Glad you like the blueberry muffins! I made it exactly as directed. Maddi . Maybe try chicken. This is the third dish I’ve made using your recipes, and they’ve all been great. It was so easy and fast. I made this tonight and while easy it lacked flavor in my opinion. This recipe is absolutely delicious just as written! Hi Erika, so glad you like the recipes! Hope everyone enjoys it! I have red curry paste in the fridge. Like others, I modified the recipe a bit. Ive been taking pictures of my results and my family and friends are so envious! My family loved it! If you are ever in Seattle for a visit check out the Uwajimaya grocery store in the International district. Just a good as authentic Thai restaurant curry. My daughter in law has a milk allergy, could I make this recipe with chicken broth? Every recipe I have tried from your website is a success. Please LMK how it turns out! Just did it today and was fantastic! Better than anything I’ve had in a Thai restaurant. Just some minor mods because of what I had on hand…swapped out red curry paste for green, and added red & orange bell peppers and thinly sliced carrots (peeled w/ potato peeler).

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