The Adventures of a Calamari Queen

Filipina Foodie

Red Thai Shrimp Curry

We had a simple curry dish for dinner tonight.  I bought the shrimp this weekend and I had planned to just roast them but Hubby prepared the tuna tartare last Sunday and we had a lot of extra ingredients like the coconut cream, lemon grass(they’re not cheap), and the red curry paste, so I just decided to make a Red Curry dish and use the shrimp instead of chicken (my choice of meat whenever I have curry).  I didn’t follow an exact recipe here but I did check Pioneer Woman’s curry recipe and the food network site to get some inspiration.  I sauteed the shrimps first for a couple of seconds because I wanted them cooked together with the spices.  Shrimp cook very fast and gets tough if you overcook them, so you gotta watch out!

🙂

lemon grass reminds me of Home(PI),we use this a lot in our soups

fish sauce,a must in every curry dish!

After the shrimps, I sauteed onions, garlic, ginger,red peppers, lemons grass (smells so good in the kitchen). Then I added 3 tablespoons of red curry paste, coconut cream, fish sauce. Let it  boil, then I added young sweet corn because I like it but you can add other veggies if you want (like carrots, peas). That’s it!

I removed the shrimps while cooking the other ingrdients:)

makes me happy that I used my basil plant in my dishes!

I added back the shrimps 2 minutes before the dish is done:)

top with basil!

made Thai Ice Tea to accompany the curry:)

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One thought on “Red Thai Shrimp Curry

  1. This curry looks soooooo good!! And I love all things shrimp so this would be a perfect dish for me to try soon! Well done.

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