Thai Curry with Shrimp PDF Print E-mail
User Rating: / 0
Written by John Keife   
Saturday, 21 September 2013 16:53

Delicious Thai curry that adds zest and sweetness to shrimp!

Submitted by:  Debbie Keife


  • Approximately 1 1/2 lbs of medium whole peeled shrimp
  • 2 TBS canola oil
  • 1 tsp Tony Chachere's Cajun Seasoning
  • 3 pods minced garlic
  • 2 14-oz cans full fat coconut milk
  • 1 large red or orange bell peppers halvedDebbie K
  • 2 green onions, sliced
  • 1 cup fresh basil leaves
  • 2 TBS Thai fish sauce
  • 4 TBS Thai red, green or yellow curry paste
  • 1/2 cup water
  • Extra virgin olive oil
  • 8 lime wedges
  • Sea salt and freshly ground black pepper to taste


  1. Into a mixing bowl combine the shrimp, canola oil, seasoning mix & garlic mixing well
  2. Preheat oven to 400°
  3. Place the shrimp onto a rack over a baking sheet in a single layer
  4. Bake the shrimp for 12 minutes on one side, turn, and bake another 7 minutes
  5. Remove shrimp from oven and set aside
  6. Coat with pepper halves with oil and seasoning and place on same oven rack and roast at 400° for 5 minutes on first side then turned and roasted additional 3 minutes
  7. Remove peppers then slice thinly when cooled
  8. In a food processor, combine basil leaves, curry paste, and 1 can of coconut milk, pulsing until the basil in chopped fine
  9. Place coconut mixture into a saucepan and cook over medium heat for approximately 3 minutes
  10. Add 2nd can of coconut milk, water, and fish sauce; stir approximately 10 minutes until sauce has thickened
  11. Place the shrimp and bell peppers over steamed rice and ladle the coconut curry mixture generously over the shrimp and peppers

NOTE:  The shrimp and peppers may be grilled inside or outdoors, cutting the cooking time down to 1/2.  This dish serves 4 people

Last Updated on Saturday, 22 August 2015 18:43