This was so good and so easy to prepare! Anyone can make this soup. I served with jasmine rice recipe on your site. One of my favorite local restaurants had a similar dish, with some charred/grilled pineapple bits, and I think some turmeric. What is the difference from red and green? Thank you for sharing your recipe. I know it probably won’t be as good as full fat – but will it curdle etc? Next time I will half the paste, but will definitely make this again. Is there an update to this recipe? This is one of my favourite versatile curry recipes! I have since given the recipe out to everyone that attended. It was absolutely delicious! Hi Jenn – Can you use parsely instead of the cilantro or basil? Hi Ponyo, Glad your family likes this recipe! Sorry! Make this dish…it does not disappoint! Your recipes NEVER disappoint! of curry paste and it was still burning our lips. This is the third dish I’ve made using your recipes, and they’ve all been great. Malcolm. 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. The one that I really like is Thai Kitchen. I am trying to change up our meal routine and these recipes are just the trick! So easy love pictures, and always comes out great. I made this last night… my wife and I loved it! My boyfriend couldn’t stop saying how great it was – AND I was called a good cook. Served with siracha. 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. Can even have cooked rice frozen in bags. Once upon a time, I went to culinary school and worked in fancy restaurants. In a skillet, dry roast the coriander and peppercorns over low heat until fragrant, about 3 minutes. I made it exactly as directed. And, finally, you’ll need fish sauce, which is a dark, pungent liquid used in Southeast Asian cooking. So easy to make and so delicious. You might just undercook it a bit so that the shrimp don’t overcook when you reheat it. Hi Sara, You can substitute soy sauce. Nutritional … Recipe was easy & came together fast for a weeknight meal. If you try it, please come back and let me know how it turns out . I always look forward to your recipes via email. This recipe is easy, quick and absolutely delicious! Wow! Cannot wait to make this again . Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Thanks, Jenn! All in all, an excellent recipe. I made this tonight and while easy it lacked flavor in my opinion. Add the scallions, garlic and green curry paste. Thanks, Catrice – so glad you’re enjoying the recipes! Flavors are so fresh and vibrant. Hi Nancy, The dish isn’t spicy. My daughter in law has a milk allergy, could I make this recipe with chicken broth? I’d love to hear how it turns out! Is unsweetened coconut milk okay, or do you suggest sweetened? Hi Barbara, The red curry paste will be delicious — either the red or green work, they just have a little different flavor. I love that this has easy to find ingredients, too. Hi Martie, Those ingredients are in the Thai green curry paste, which makes the recipe very easy . Just did it today and was fantastic! Great recipe, easy, quick, came out restaurant quality. Just a good as authentic Thai restaurant curry. Hi Mary, If you like red curry paste, that will work well. Really did enjoy this and look forward to enhancing it! 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. Made this last night, it was a bit mild for my taste. Hi Bernice, All you really need with the shrimp is plain jasmine rice and maybe a simple green vegetable. I’d actually like a little so may try another brand unless you have a better idea? And it was! We LOVE this recipe and have made it many times. 2 tablespoons Thai red curry paste. Are there different types green curry pastes, maybe some hotter than others? This was my first time making a Thai dish. The shell part adds extra flavor. Lots of fresh cilantro and chopped peanuts to finish off. Personally, I haven’t tried this over zucchini noodles. I love Thai coconut curry anything! Definitely bookmarking. Hi Heather, It’s unsweetened coconut milk. Thank you!! We make this often in our house. My favourite website! Love your blueberry muffin recipe. Thanks! Sadly, it didn’t have enough spice, and it was far too sweet. The sauce was already thin and it would have been even thinner. Used red Thai curry paste instead of green, and added shiitakes with the onions. My husband doesn’t like coconut, does this have a coconut flavor, or could I substitute something else. I also added shrimp with shells on. Red curry paste forms the chile-forward backbone of this dish, cooked with coconut milk to give the sauce its yellowish hue. I made this for guests and they raved about it. Have you tried Thai Kitchen? Sorry! The best Thai Green curry I ever made! It’s delicious! I have red curry paste in the fridge. I suspect it is? Will that make a big difference? This recipe comes together quickly within 20 minutes, making it a suitable busy weeknight dinner meal. And now it’s a regular meal in their homes. Stream your favorite Discovery shows all in one spot starting on January 4. I used Thai Green Curry paste and there was no heat. The data is calculated through an online nutritional calculator, Edamam.com. Heat peanut oil in heavy large skillet over medium-high heat. Am I using sweetened or unseeetened coconut milk? When should red curry paste be used? Remove from the heat and stir in the basil and cilantro. Can’t wait to try more of your recipes . My wife loved this truly wonderful, authentic Thai meal (thanks as always, Jenn)! Prepared exactly as directed, left out the brown sugar, still delicious. This dish has become a family favorite thank you. 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. Hi Joojoo, I believe Goya might be a bit thinner than some other brands. Do you think chicken could work instead of shrimp? Get new recipes each week + free 5 email series. A flavorful Thai red curry shrimp with coconut milk! I live in coastal NC and just bought 2 lbs of 10-15 of shrimp from a boat. This was really good. Add the shallots and garlic and cook, stirring, until starting to brown, about 3 minutes. Thank you for continuing to offer easy, delicious meals. I made the Thai Shrimp Curry last night and it was AMAZING!! You’re my go-to!! And I’ve added “Start rice” as my first instruction (because otherwise I forget until I’m setting the meal on the table, lol). 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. Traditionally this coconut curry shrimp would be made with a homemade Thai red curry recipe that is made using a specific combination of herbs/spices, and then ground together using a … Add coconut milk, chicken stock, fish sauce, and Thai eggplant. I make a batch for 20 servings, freeze in bags and then I simmer with shrimp, salmon, sausage, whatever. Hi Jenn, This recipe and all the meals I have tried so far are just fantastic! Hi Amy, Chicken would be delicious but I’d go about it a little differently. Thanks, Jenn. They did not have the “green” one. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. It was too watery and without ‘body’ as a curry dish… thanks. Why is your page set up without an easy option to print the recipe? : ) So, to recap, our method: 1) make triple batch of sauce. Thank you!! Could I add some fresh ginger to this recipe? How much should be added? Add the onions and cook for 3 minutes. Flavor was a little too mild. The only difference in my ingredient list was I used unrefined virgin coconut oil instead of vegetable oil, and I added bamboo shoots. Spoon into shallow bowls and serve with jasmine rice and lime wedges. I did cut back on the fish sauce a bit for personal taste – I’d suggest using 1 tablespoon and tasting before adding more. Thanks for sharing this recipe. The curry comes together in minutes, and you won't be able to stop using this method for making the best rice ever! Nutritional information is offered as a courtesy and should not be construed as a guarantee. this was a tasty and worthwhile meal–will definitely make again. It sounds exotic but it’s super easy to make. Could I substitute green curry paste with something else? Drizzle oil in a large skillet and heat over medium. Hope you enjoy it! I am so thankful for your talent/gift and appreciate you sharing with all of us. Amazing!!! Easy to whip up and was delish. A definite favorite recipe in my goto list. Flavors are spot on and just like the dish we order at our favorite Thai restaurant. Hi Faith, Sorry for the confusion — the recipe doesn’t actually have ginger or lemongrass, but the green curry paste that the recipe calls for has that. Hi Abbie, Sorry for the late reply! Thank you so much for this wonderful dish! Hope that clarifies! The only difference I did was the onions were finely chopped instead of sliced. We have had your original version many times and love it so I would like them too try it. Can I substitute for the green? This easy peasy dish is made with sesame oil-seared shrimp, snow peas, and red bell pepper strips in a simple coconut milk-infused red curry. It's filled with vegetables, the most aromatic and delicious red curry-coconut milk broth, and the rice is infused with star anise and cardamom for even more flavor! Calculated the calories and macros for the recipe and 4 servings (regular coconut milk vs light coconut milk). Simmer until thickened slightly, about 2 minutes. So…ummm…where’s the lemongrass and ginger? We are planning a cookout at a park for a friend’s birthday and she wants curry shrimp on the barbie. I’m new to Thai food, and I was hesitant – thinking it might be too spicy. This is OUTSTANDING!!! I noticed some people wrote about too much heat in the curry paste. I buy the Mae Pluy brand of curry pastes, so that is what I had on hand. However, it turned out amazing. My toddler, husband and parents finished it all with a request for a repeat ASAP. I love your website – it is my go to site. I’d love to know how it turns out! Thanks for sharing it! Then set the chicken pieces aside and proceed with the onions and rest of recipe. Usually, I substitute the shrimp with cod or sole fillets and add bell peppers and eggplant – absolutely amazing. So good! Made recipe exactly and paired with jasmine rice. Carmalita. Just before adding the coconut milk, i added thin vertically sliced red pepper. Just put it in raw when I would have put in the raw shrimp? Then set the chicken pieces aside and proceed with the onions and rest of recipe. It’s not always easy to find though. Thai Red Curry with Shrimp and Vegetables is served with infused rice for the most flavorful and easiest curry ever! I recommend simmering the sauce at least one hour before adding the shrimp. When you add the chicken to the sauce, it should only need a minute or two to cook through. Update: ok. First time I tried cooking Thai food. Thanks! 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