← All recipes

Thai Shrimp Curry

This Thai Shrimp Curry recipe uses Onion, Dried Crushed Red Pepper, Canned Unsweetened Coconut Milk, and Vegetable Oil. Scale it up or down for the number of people at the table.

Ingredients

• 1/2 cup
• 1 tsp
• 2 cup
• 2 tbsp

Method (preview)

1. 1

   Boil coconut milk and clam juice in heavy large saucepan until reduced to 2 cups, about 20 minutes.

2. 2

   Heat oil in heavy large skillet over high heat.

3. 3

   Add 6 tablespoons curry paste, stir 1 minute.

4. 4

   Add shrimp and saute until beginning to turn pink, about 2 minutes.

5. 5

   Using slotted spoon, transfer shrimp to plate.

6. 6

   Add reduced coconut milk mixture to same skillet, boil until mixture coats spoon thickly, stirring occasionally, about 7 minutes.

7. 7

   Add white part of bok choy, boil until beginning to soften, about 2 minutes.

8. 8

   Add snow peas, stir until crisp-tender, about 1 minutes.

9. 9

   Return shrimp to sauce.

10. 10

    Add green part of bok choy and mushrooms, toss until heated through, about 5 minutes.

11. 11

    Sprinkle with basil. Serve over rice.