The message came through one afternoon. The owner of my favorite local Thai restaurant had decided to sell it. The first thing that came to mind is how I must get there to enjoy one of her dishes and inquire on the recipe. Her curry sauce is one of the best I’ve ever had. We arrived only to find the restaurant had already been sold. I knew my mission right then and there. Re-creating Thai Shrimp Curry at home moved up on the to-do list rather quickly.
Magazines and the internet were scoured for recipes. I clipped and printed every Thai curry recipe I found. They all had two basic ingredients; Thai red curry paste and coconut milk. The other ingredients varied widely. I took a little of this and a touch of that and put together a quick and easy stir-fry meal. Get your family to help with chopping vegetables or setting the table. Then after dinner take the family outside to get fresh air and exercise. Taking a walk, bike ride, or gardening are great choices.
This Thai Shrimp Curry is mild on the spicy scale. You could make it hotter by adding red chile paste to the sauce mix. The vegetables in it are completely up to you. Pick your favorites or use what you have on hand. I used a colorful combination of onion, zucchini, orange bell pepper, purple snow peas, and carrots. You can substitute thinly sliced chicken, pork, or beef for the shrimp too. Use tofu and vegetable stock to make it vegetarian. You could also serve it with Thai Sticky Rice instead regular cooked rice.
Have you re-created a restaurant meal at home? The great part is controlling what goes in the dish so you can make it healthier. Sunday Supper has partnered with American Family Insurance to share recipes and how-tos for a healthy and fit family lifestyle. Scroll down to see a list of more Weekday Supper recipes. Also check out AmFam’s Health and Fitness Pinterest board for additional inspiration.
Thai Shrimp Curry
- 1 1/2 cups coconut milk
- 1/4 cup chicken stock
- 3 tablespoons Thai red curry paste
- 1 tablespoon brown sugar
- 2 teaspoons fish sauce
- 2 teaspoons ginger paste*
- 2 teaspoons lemongrass paste*
- 2 tablespoons vegetable or canola oil divided
- 1 pound large shrimp peeled and deveined
- 4 cups assorted cut-up vegetables such as onion, bell pepper, snow peas, broccoli, carrots, green beans, etc.
- 2 tablespoons thinly sliced fresh basil Thai basil recommended
- 4 cups cooked rice
- 1 lime sliced into wedges
Whisk together coconut milk, chicken stock, curry paste, brown sugar, fish sauce, ginger paste, and lemongrass paste in a bowl.
Heat a large wok or skillet over high heat. Add 1 tablespoon oil and swirl pan to coat. Add shrimp and stir-fry until opaque, about 3 to 4 minutes. Remove shrimp from pan.
Add remaining 1 tablespoon oil to the pan. Add vegetables and stir-fry until crisp-tender, about 4 minutes.
Pour curry sauce over the vegetables. Bring to a boil and cook for 4 minutes.
Stir in shrimp and basil. Cook for an additional minute or until shrimp is cooked through.
Divide rice into 4 bowls and top with Thai shrimp curry. Serve with lime wedges.
*Ginger and lemongrass pastes can be found in the refrigerated produce section near fresh herbs.
Are you searching for Weekday Supper recipes? Take a look at these quick, easy, and healthy ones by Sunday Supper contributors:
- Monday – Stuffed Portobello Pizzas with Pesto by MealDiva
- Tuesday – Shrimp Avocado Caesar Salad by The Girl In The Little Red Kitchen
- Wednesday – Quicki-Mexi Scrambled Egg Wraps by The Foodie Army Wife
- Thursday – Thai Shrimp Curry by Magnolia Days (recipe above)
- Friday – Spaghetti Squash with Spicy Lentil Sauce by Momma’s Meals
Disclosure: This post is sponsored by the American Family Insurance. All opinions are my own.