It wasn’t until my recent trip to Thailand that I gained a genuine appreciation for Thai cuisine. Don’t use your run of the mill Pad Thai as a gauge, because let me tell you, it’s not an accurate measure of how delicious Thai food can be. The flavors in Thai cooking are very distinctive, and the ingredients typically have many fresh elements. I know the thought of making Thai Shrimp Curry at home can be intimidating (especially with the ingredient list below), but don’t fret! This recipe is simple to make, your kitchen may turn into your favorite Thai Restaurant!
The Thai’s are known for their red and green curry dishes. Commonly served with chicken or shrimp, these recipes may seem challenging to make, but honestly are not. You’re going to need to go grab your arsenal of Asian ingredients for this recipe, and you’ll probably have to swing by the grocery store as well. But, all the components can be used in many everyday Asian dishes in the future.
In this dish, you will taste the fragrant lemongrass and ginger, while the silky coconut milk cools the palate from the added spice of red chili. The hardest thing about this Thai Shrimp Curry recipe is mixing the ingredients in your food processor, super easy, and then you are simply sautéing and simmering.
Thai Red Shrimp Curry
Adapted from one of my favorite chefs, this recipe from Jamie Oliver is simple to make and really captures some true Thai flavors.
- 2 stalks Fresh lemongrass can use 3 tbsp of lemongrass paste.
- 1 Red chilli
- 2 cloves Garlic
- 4 leaves Kaffir lime fresh, dried or frozen (optional)
- Bunch of fresh cilantro
- 2 Jarred red peppers in oil
- 1 tsp Tomato purée heaping
- 1 tbsp Fish sauce
- 2 tbsp Soy sauce
- 1 tsp Sesame oil
- 1 inch piece Fresh ginger
- 8 large Unpeeled raw tiger prawns
- 1/2 lb Sugar snap peas
- 3/4 lb Shrimp small, peeled and clean
- 1 16oz can Coconut milk
- 2 Limes to serve
- 3 cups Jasmine rice to cook
- Olive oil to drizzle
Preheat oven to 400°F. Cook 3 cups of rice in your rice cooker or your preferred method.
Put the standard blade attachment into the food processor to make curry paste. Trim the ends and tough outer leaves of the lemongrass stalks, mash stalks with the side of a knife, add to the food processor with fresh red chilli (stalk removed), garlic, lime leaves, cilantro, red peppers, tomato purée, fish sauce, soy sauce, sesame oil and fresh ginger.
Blitz to a paste - use a spatula to scrape down the sides.
Heat large pan to medium high and drizzle in a little olive oil. Add the unpeeled raw tiger prawns and cook on each side for 1 min. Then add a tablespoon of the curry paste and fry for 1 more minute. Transfer to an oven proof dish and bake in oven -top shelf- for about 8 to 10 minutes.
In the pan you cooked the prawns in, put back over a medium heat. Drizzle in a little olive oil, then add the sugar snap peas followed by the small shrimp. Cook until the shrimp is pink, or about 4mins. Spoon in the rest of the curry paste, and stirfry for a minute or two before adding the coconut milk. Stir as it melts down, then leave to simmer on a medium to low heat.
Taste the curry and add soy sauce if needed. Transfer to a bowl and garnish with cilantro leaves. To serve, place bowl on table with the dish of shrimp from the oven. Cut the remaining limes into wedges for squeezing over. Fluff up the rice with a fork, then take to the table. Dish up the rice, ladle over the curry and divide the large prawns between everyone
- Can't find lemongrass stalks, feel free to use lemongrass paste.
- If you aren't planning on serving this meal right away, I would wait to put the shell-on prawns in the oven to make sure the skin stays crispy.
What’s the best tasting Thai dish you have ever tasted? Share below in the comments!