Wednesday, October 21, 2015

Thai Red Curry Shrimp

Everything from Thailand is famous even the goddamn Thai massage but all I care about is food and only food no matter where it is from.

Previously I made Thai Red Curry Chicken from my friend Mevish's blog. For that I made Thai Red Curry Paste which I had quite a bit left so I decided to bring some shrimps and make Thai Red Shrimp Curry.

For those who are viewing this recipe or blog for the first time I'll tell you how to make Thai Red Curry Paste again below. So smile and keep scrolling down.

Let's make Thai Red Curry paste first.

For Thai Red Curry paste you need:

Dried red chili 15-20

Onion 1/2

Garlic Paste 1 teaspoon

Ginger Paste 1 teaspoon

Salt 1 teaspoon

Turmeric powder 1/4 teaspoon

Cumin 1 teaspoon

Coriander whole 1 teaspoon

Black pepper crushed 1/2 teaspoon

Water 1/2 cup

Soak the red chilies in hot water for an hour.

After that drain the water and add the chilies plus all the mentioned ingredients in a blender. Grind until it becomes a fine paste.

Take out the paste and put it aside. Let it cool down.

Now let's get down to our Thai business.


Shrimps 1/2 kg shell removed and deveined

Lemon Juice 1 tablespoon

Coconut milk 1 cup

Sugar 1 teaspoon

Salt 1.5 teaspoon

Red curry paste 1/2 cup heaped

Fish Sauce 1 tablespoon

Oil 1/4 cup

Green Chilies 4-5 slices

Add oil to a non stick pan. Fry the shrimp on high heat until its completely cooked and pink.

Add the Thai red curry paste and stir fry it for 2-3 minutes more.

Add salt, sugar, lemon juice, fish sauce and coconut milk. Cook it to your desired gravy thickness.

Add green chilies and cook it for a minute. I have also added a cup of boiled green peas just for the sake of adding some color and vegetable in the curry. Thai Red Curry Shrimps is ready to be served now. Easy lemon squeezy.

It's very spicy so I would suggest you to eat it with plain boiled rice and that's what I am going to have it with.

Ladies and Gentlemen, hands up and wave for Thai Red Curry Shrimps.


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