Thai Shrimp Curry is my go-to rich curry sauce whenever I’ve got guests. It’s an Asian recipe but it’s hugely popular in the Caribbean. Thai Shrimp Curry is basically King prawns or medium size prawns cooked in a rich and fragrant coconut sauce infused with fish sauce, red chilies and fresh herbs. It sounds exotic but it’s really easy to make. It takes less than 20 minutes to cook.
If you’re not a fan of shrimps or are allergic, you can just use Chicken and it’ll come out just right, only it won’t be shrimp curry then, would it?
I prefer to cook shrimps with the shells on, the shell helps to preserve the flavour and it turns out much more flavourful than without. I’m using both today, only cos I couldn’t get a shelled pack to add to the little I had already.
I’ve got a recipe for Coconut Chicken Curry, please Click HERE for the recipe….
This Thai Shrimp Curry recipe serves two, let’s begin….
12 king/15 medium size prawns
300ml Coconut milk
2 tablespoons olive oil
1/2 medium size onion sliced thinly
1 teaspoon minced garlic
1 tablespoon fish sauce
2 tablespoons fresh Coriander(cilantro)
1/2 cup chopped spring onions
1/2 scotch bonnet sliced thinly
11/2 tablespoon curry powder
1/2 teaspoon thyme
1 Knorr chicken cube( optional) It’s not part of the recipe but I do love the flavour of Knorr cube in marinades.
Clean and de-vein the shrimps if they haven’t already been de-veined.
Season the shrimp with the thyme, Knorr cube, salt, black pepper. Also add the sliced scotch bonnet and half of the spring onions. Mix and let it marinate for half an hour.
Heat the oil in a large non stick frying pan or skillet over medium heat. Add the onions, for a minute, add the garlic and sauté for a minute then add the curry powder, stir occasionally. This releases the curry flavour, stir till the curry browns….then add the shrimps with the marinade stir and cook till the shrimps are almost done, say three quarters of the way…. Now, take out the shrimps and continue to stir the curry.The shrimps are taken out because we don’t want to overcook them otherwise they’ll go rubbery.
Now add the coconut milk stir thoroughly, let it cook for 5 minutes, then add fish sauce. Continue to stir Switch off the heat and allow the residual heat finish the cooking. Add the prawns back into the pan. Add the rest of the spring onions then add the coriander stir for a minute and it’s done. See, easy peasy…..
And in case you’re wondering what fish sauce is or looks like, here’s a photo…..
Serve this with cooked rice.