Minty Thai Shrimp Curry Recipe
I will be the first to admit that while growing up, I was never a big fan of mint. But I recently had this curry at a friend’s place & it has totally changed my mind. It was absolutely fantastic & so simple to prepare. So after some serious begging, I was able to pry the recipe from her & share it with all of you. I have of course, changed the recipe a little here & there – but it’s still equally delicious. This curry has some lovely Thai influences as well. You could easily make a vegetarian version of this dish or add some paneer cubes if you like. This recipe could also be made using chicken, just note that cooking times may vary accordingly. I hope you & your family enjoy this dish as much as mine do.
THAI SHRIMP CURRY WITH FRESH MINT & BASIL LEAVES
Ingredients:
1½ lb large shrimp - peeled & de-veined, tail on
1 medium onion, finely chopped
2-3 large garlic cloves, peeled & finely minced
1½” piece of ginger, peeled & finely minced
2-3 small Thai green chilies, slit in half lengthwise – to taste
½ tsp turmeric (haldi)
½ tsp ground cumin powder
½ tsp ground coriander powder
1 tbsp peanut butter (you can add more/less)
2 tbsp Thai red curry paste
1 large red bell pepper, julienned
1 cup green peas (frozen is fine)
1 can good quality coconut milk (10 oz size or so)
1 tsp lime zest
juice of ½ lime
salt & pepper, to taste
2 tbsp oil (vegetable or canola)
½ cup freshly chopped Thai basil leaves for garnish
½ cup freshly chopped mint leaves for garnish
½ cup toasted chopped peanuts for garnish
METHOD:
In a large deep skillet or wok, add the oil. When hot, add the onions & sauté until lightly browned. Next, add the garlic along with the ginger & green chilies. Stir well and after a few minutes, add the spices (turmeric, ground cumin powder, ground coriander powder, salt & pepper). Stir well to combine and add the peanut butter & Thai red curry paste. Mix well, adding just a little water if needed. Now add the red bell peppers & green peas. Stir fry for a few more minutes before adding the shrimp. Mix well to combine & let cook for a few minutes. Then add the coconut milk, lime zest & lime juice. Reduce the heat to low & simmer for just 5 minutes until the flavors come together. Finish the dish by garnishing with the mint leaves, Thai basil leaves & the chopped peanuts. Serve with fragrant Thai Jasmine rice.
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THAI SHRIMP CURRY WITH FRESH MINT & BASIL LEAVES
Ingredients:
1½ lb large shrimp - peeled & de-veined, tail on
1 medium onion, finely chopped
2-3 large garlic cloves, peeled & finely minced
1½” piece of ginger, peeled & finely minced
2-3 small Thai green chilies, slit in half lengthwise – to taste
½ tsp turmeric (haldi)
½ tsp ground cumin powder
½ tsp ground coriander powder
1 tbsp peanut butter (you can add more/less)
2 tbsp Thai red curry paste
1 large red bell pepper, julienned
1 cup green peas (frozen is fine)
1 can good quality coconut milk (10 oz size or so)
1 tsp lime zest
juice of ½ lime
salt & pepper, to taste
2 tbsp oil (vegetable or canola)
½ cup freshly chopped Thai basil leaves for garnish
½ cup freshly chopped mint leaves for garnish
½ cup toasted chopped peanuts for garnish
METHOD:
In a large deep skillet or wok, add the oil. When hot, add the onions & sauté until lightly browned. Next, add the garlic along with the ginger & green chilies. Stir well and after a few minutes, add the spices (turmeric, ground cumin powder, ground coriander powder, salt & pepper). Stir well to combine and add the peanut butter & Thai red curry paste. Mix well, adding just a little water if needed. Now add the red bell peppers & green peas. Stir fry for a few more minutes before adding the shrimp. Mix well to combine & let cook for a few minutes. Then add the coconut milk, lime zest & lime juice. Reduce the heat to low & simmer for just 5 minutes until the flavors come together. Finish the dish by garnishing with the mint leaves, Thai basil leaves & the chopped peanuts. Serve with fragrant Thai Jasmine rice.
NEWSLETTER: I invite you to subscribe to our free weekly newsletter. This gives you all of the updates for the Indian Food site. Sometimes, this newsletter has additional information on recipes that are not in the articles. Fill in the blank just below the article with your email address - which is never passed on beyond this site. We will never sell or trade your personal information.
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