Thai-style shrimp curry

Votes: 1

Time: 35 min.
Complexity: easily
Servings: 4

Nutritional value per serving:

Calories 600, total fat 25 G., saturated fats 14 G., proteins 30 G., carbohydrates 62 G., fiber 4 G., cholesterol 183 mg, sodium 921 mg, sugar 10 G.

This quick curry simmers large shrimp and chunky vegetables in a flavorful coconut sauce with ginger, garlic, green onions, fish sauce, and Thai red curry paste. You'll need a frozen stir-fry mix, which typically includes chunks of broccoli, carrots, bell peppers, and green beans. Serve the curry with cooked rice noodles, garnished with fresh cilantro and a squeeze of fresh lime juice.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

220 g rice noodles
2 tablespoons of vegetable oil
1 tbsp finely chopped fresh ginger
3 cloves garlic, crushed
4 green onions, chopped
2 tablespoons Thai red curry paste
1 can (400 g) of Thai coconut milk without sugar
2 teaspoons fish sauce
1 tbsp. sugar
1 package (340 g) of frozen stir-fry vegetables with broccoli, carrots and peas
450 g large shrimp, peeled and deveined
Fresh cilantro and lime wedges, for serving

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: shrimps, rice noodles, coconut milk, curry paste, broccoli cabbage, ginger root, green onions, garlic, fish sauce, lime, cilantro

Cooking the dish according to the recipe:

Cook the rice noodles according to package directions. Meanwhile, heat the vegetable oil in a large skillet over medium heat. Add the ginger, garlic, green onions, and a pinch of salt and cook, stirring, for 2-3 minutes. Add the curry paste and toss to coat.
Add coconut milk, stirring as you pour it. Add fish sauce and sugar. Add 3/4 cup water and bring to a boil. Cook, stirring occasionally, until the sauce thickens, 6-8 minutes.

Add the frozen vegetables to the skillet and cook, stirring, until heated through, 3-4 minutes. Add the shrimp and cook, stirring and turning occasionally, until pink, 4-6 minutes.
Divide the noodles among bowls. Top with shrimp curry and garnish with cilantro. Serve with lime wedges.

Categories:

recipe / Calorie content of prepared meals / Pan / Main courses / Cereals, legumes / Vegetables and mushrooms / Fish and seafood / / Food Network - recipes / Asian cuisine / Thai cuisine

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