This flavorful dish is surprisingly quick and easy to make. The coconut milk lends a slightly sweet note to the dish, and you can easily spice it up a bit with Thai chiles and a touch of lime juice. A few leaves of Thai basil would also add a bit of punch. Serve this curry with basmati rice and sautéed bean sprouts, black mushrooms, red bell pepper, and broccoli.
- 700 g shrimps
- 2 onions
- 1 garlic clove
- 1 tablespoon soy sauce
- 1 piece ginger root, thinly sliced
- 2 tablespoons curry paste
- A few sprigs coriander (cilantro)
- 1 tablespoon olive oil
- 50 cl coconut milk
- Pepper
Instructions
Clean and shell the shrimp, leaving the shell on the tail only.
Peel and slice the onions and garlic. In a frying pan, sweat the onions and garlic with the olive oil for a few minutes.
Add the shrimp, followed by the soy sauce, the ginger, the curry, and the coconut milk. Season with pepper, and cook for about 8 minutes.
Wash and slice the coriander, then sprinkle it over the shrimp.
Serve the shrimp with basmati rice.
No curry paste in the cupboard? No problem! Use two the same amount of curry powder instead.
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