I adore curry and I love shrimp! The spices in this dish are warm and delicate and complex and it all comes together in a snap! Serve over rice noodles or jasmine rice, it’s luscious!
- 1 Tbs of peanut oil
- 1-1/2 lbs of shrimp, peeled and deveined
- 1 cup of sliced onion
- 2 garlic cloves, minced
- 1 cup of shredded carrot
- 1 1/2 Tbs of green curry paste
- 3 Tbs of fish sauce
- 2 tsp of brown sugar
- 1 can of coconut milk (14 oz)
- 3 Tbs of fresh Thai basil or cilantro, plus a little more for garnish
- wedges of lime
- Optional: dried chili flakes for a little kick
Start by adding the peanut oil to a heavy skillet over high heat, let it get super hot, add the shrimp in a single layer and cook for 1 minute, then turn and cook the other side just until they start to color, 1 more minute. Remove them from the skillet and into a bowl.In the same skillet, add the onions, garlic and shredded carrot, cook and stir for a few minutes until they just start to soften. Add the curry paste and the fish sauce, stir to combine.Then add the brown sugar and the the coconut milk.Bring to a boil, turn the heat down to low and cook for 4-5 minutes until it starts to thicken, then add the shrimp back to the skillet and heat thru. Remove from the heat and sprinkle with the Thai basil or cilantro.Serve over rice noodles or jasmine rice.Garnish with a little more Thai basil or cilantro and a wedge of lime!