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Thai Shrimp Curry

  • Servings
  • Hands-on time
  • Total time
  • Budget
  • 4
  • 25 min
  • 25 min
  • $$$$
Gatheredtable
adapted fromCooking Light

Ingredients

  • 4 ounces uncooked pad thai rice noodles
  • 2 tablespoons peanut oil, divided
  • 1 pound large shrimp, peeled and deveined
  • 1 cup vertically sliced onion
  • 1 cup diagonally sliced celery
  • 2 tablespoons finely minced lemongrass
  • 1 tablespoon grated fresh ginger
  • 1 cup coconut milk
  • 2 tablespoons Thai red curry paste
  • 1 1/2 tablespoons brown sugar
  • 2 teaspoons rice vinegar
  • 1 1/2 teaspoons fish sauce
  • 2 tablespoons thinly sliced fresh basil
  • 2 tablespoons thinly sliced fresh mint
  • 1/4 cup chopped unsalted, dry-roasted cashews
  • 2 limes

Directions

Prep: 1. Cook noodles according to package directions; drain. 2. Slice/mince/grate: celery (chop and save leaves), onion, lemongrass, ginger, basil, mint. 3. In a bowl, whisk coconut milk, red curry paste, brown sugar, rice vinegar, and fish sauce until sugar dissolves. Make: 1. Heat a large wok or skillet over high heat; add 1 tablespoon oil. 2. Add shrimp, stir-fry 4 min., and remove from pan. 3. Return pan to high heat and add 1 tablespoon oil. 4. Stir-fry celery, onion, lemongrass, and ginger for 1 min. 5. Add coconut milk mixture to pan; cook 3 min. or until sauce is slightly thickened. 6. Add noodles, shrimp, basil, and mint to pan; toss to coat. 7. To serve, sprinkle with cashews and celery leaves with lime wedges on the side.

Notes

Make it your own by adding your favorite veggies, we love snow peas and sugar snap peas!

Goes great with these recipes

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Sugar Snap Peas with Sesame
Sesame Broccoli
Asian Cucumber Salad
Bok Choy with Garlic and Ginger
Basic Broccoli
Basic White Rice
Mixed Salad with Avocado
Simple Green Salad

The ultimate meal planner

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