2063. Simple Shrimp Thai Curry

Once in a blue moon, I long for a good Thai curry. What a punch of flavor! With canned Thai curry paste now widely available, it is an easily customizable dish that can be made from the comfort of your home.

Ingredients:

450 g shrimp, peeled and deveined

2–3 Tbsp ready-made green curry paste 

1 Tbsp oil

1 can coconut milk

1 tsp brown sugar (optional)

1–2 tsp fish sauce

1 cup Asian vegetable mix 

A handful of fresh basil

Juice of ½ lime (optional)

Cooked jasmine rice, for serving

Method:

Heat the oil in a pan over medium heat. Add the green curry paste and cook for 1–2 minutes until fragrant. Pour in about ½ cup of the coconut milk and stir until the paste is smooth. Let it simmer for 2–3 minutes. Add the remaining coconut milk, vegetables, sugar (if using), and fish sauce. Simmer for 5–7 minutes until the vegetables are nearly tender. Add the shrimp and cook for 2–3 minutes, just until they turn pink and opaque. Stir in the basil and a squeeze of lime juice, if using. Serve over steamed jasmine rice.

Tips:

If your curry is too spicy, add a little more coconut milk.

If it's too mild, stir in another teaspoon of curry paste.

For extra flavor, add a few torn kaffir lime leaves while simmering if you have them.

This recipe is forgiving, so you can easily swap in whatever vegetables you have on hand.

صحة و عافية