Fresh, Aromatic Thai Shrimp Curry Recipe
Prep Time:
10 minutes
Cook Time:
15 minutes
Servings:
4 Servings
Ingredients
  • 1-inch knob fresh ginger, peeled
  • 1 red chile
  • 2 cloves garlic
  • 1 stalk lemongrass
  • 1 teaspoon galangal paste
  • ½ teaspoon ground cumin
  • ½ teaspoon ground turmeric
  • 10 cilantro stems with leaves, plus more for garnish
  • 1 tablespoon water
  • 1 tablespoon groundnut oil
  • 1 onion, thinly sliced
  • 1 cup coconut milk
  • 1 cup vegetable stock
  • 1 tablespoon brown sugar
  • 2 Makrut lime leaves
  • 1 pound raw shrimp, peeled
  • 1 zucchini, sliced
  • 3 ounces green beans
  • 1 teaspoon fish sauce
  • ½ lime juice
  • 2 tablespoons Thai basil leaves
Directions
  1. Add the ginger, red chile, garlic, lemongrass, galangal paste, ground cumin, ground turmeric, cilantro stalks, and 1 to 2 tablespoons of water to a food processor. Blend the ingredients to form a fragrant curry paste.
  2. Heat up the groundnut oil in a large frying pan and fry the sliced onions over medium heat for a few minutes until softened.
  3. Add the curry paste to the pan. Fry the paste for a few minutes until it is fragrant.
  4. Add the coconut milk and the vegetable stock, along with the brown sugar and the lime leaves, and allow the liquids to heat through.
  5. Add the zucchini and the green beans to the pan, followed by the shrimp. Cook for 3 to 4 minutes until the shrimp is just cooked and the vegetables are slightly softened but still retain some crunch.
  6. Add the fish sauce and the lime juice before serving topped with Thai basil leaves and extra cilantro.
  7. Serve with rice or noodles.