Thai Shrimp Curry
Thai curry is one of the most well-known and beloved dishes in Thai cuisine, reflecting the specific spice traditions of different regions. The shrimp version is especially popular in coastal cities, where fresh seafood is readily available. The kitchen fills with a festive atmosphere as the Thai curry slowly cooks, and the aroma of coconut milk and spices immediately provides an exotic experience. The secret to the perfect Thai curry lies in the ratio of curry paste to coconut milk. If you want a more intense flavor, add extra curry paste, but if you want a milder, creamier flavor, increase the amount of coconut milk. You can perfectly complement this dish with a pinch of lime leaves or fresh cilantro when serving.
Ingredients for this recipe
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Preparation Steps
1
Prepare the shrimp: peel and devein if necessary. Rinse under cold water and set aside.
2
Wash the green beans and cut them into approximately 1.5-2 inch pieces. Slice the red bell pepper into thin strips.
3
Heat the oil in a large skillet or wok over medium heat. Add the red curry paste and sauté for 1-2 minutes, until fragrant.
4
Pour in the coconut milk, then stir well to combine with the curry paste. Bring to a simmer, then reduce heat and cook for 3-4 minutes.
5
Add the fish sauce, brown sugar, and lime juice, then stir to combine. Add the green beans and bell pepper, and cook for 5 minutes, until the vegetables are slightly tender but still crisp.
6
Add the shrimp and cook for an additional 3-4 minutes, until the shrimp turns pink and opaque. Be careful not to overcook, as it can become rubbery.
7
Finally, sprinkle with fresh basil leaves and serve immediately with cooked jasmine rice or rice noodles.
