I made this with Maesri green curry paste. Hi Karen, So happy you like the recipes! And I have tried many recipes. instead of just pineapple slices, this harried parent had a frozen pina colada which worked just fine, especially with the hot day! The store I went to only carried the red. Thanks for another amazing recipe! In fact, with just a few essentials in your pantry, you’re never more than 25 minutes away from this delicious meal, alive with the vibrant flavors of Thailand. Thanks for all the wonderful recipes. I know all the changes make it seem like a different recipe but I think these are the best recipes where you can start from an idea and then make it work with slightly different variations over and over. Serve with jasmine rice, and be sure to put the rice on first so that everything is ready at the same time. Thanks in advance for your help! In a blender or food processor, combine all the ingredients with about 1/4 cup of the reserved soaking liquid. When you add the chicken to the sauce, it should only need 1 – 2 minutes to cook through. Before I do, however, I need to ensure I am buying the right ingredients. Thank you. Carrots, bell pepper, mushrooms and basil add color and nutrition, while shrimp rounds things out with a crisp protein boost. Mmmmm. We added double the green curry paste, Thai chili paste, fresh basil and some red pepper flakes. Sometimes I make coconut jasmine rice to go with it. I made the following changes. It was a huge hit! Make this dish…it does not disappoint! This is a great dish that even my fickle eaters (kids) love! The only things I change is the amount of shrimp…there are only three of us so I use a little over a pound and sometimes I serve it over rice noodles. The big problem is I Love coconut! Advertisement. Learn how to make homemade … This is delicious but as with all curries, it needs more time to reduce and meld flavours. Malcolm. Better than anything I’ve had in a Thai restaurant. And I’ve added “Start rice” as my first instruction (because otherwise I forget until I’m setting the meal on the table, lol). I wonder if this recipe from Food & Wine might be easier for a cookout? Ive been taking pictures of my results and my family and friends are so envious! It’s missing from the ingredients yet mentioned in the recipe description!! Add bell pepper; toss to coat. If I were to make this for a progressive dinner party, could I make it at home and reheat on stovetop at the host’s home. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3-4 minutes. Hi Bernice, All you really need with the shrimp is plain jasmine rice and maybe a simple green vegetable. Jenn, if I wanted to make thai green curry chicken to serve with rice, should I use this recipe or the one for mussels in your cookbook but make it with chicken? The shrimp was perfect I already shared shared your newsletter with friend, Thanks much! I would start by stir-frying the chicken pieces in a little hot oil until slightly browned on the outside but still pink in the middle. Everyone loved it. Learn how your comment data is processed. Thank you for providing your talented recipies online for us. Your recipes NEVER disappoint! Before we get to the recipe, a few words about the ingredients. Excellent. My hubby and 2 daughters devoured their servings and wondered why I didn’t make more . 5 stars! Contrary to what you might expect, it doesn’t have a “fishy” taste, but rather a salty, savory flavor. The main difference is red vs green chiles. This one is a keeper. Thank you for your reply, You’re the very best! Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. It was a big hit. THANK YOU!! Hi Lisa, Glad you enjoyed! Jamie's beautifully fragrant and colourful recipe is super quick and tasty. Why is your page set up without an easy option to print the recipe? Not to mention that it’s easy to put together. In a large wok or saute pan, heat the oil over medium-high heat. Thai food is one of my favorite cuisines, but this dish turned out very bland for me. I’d actually like a little so may try another brand unless you have a better idea? Five stars! I browned the shrimp and set it aside. Still mild but flavorful. I purchased it but wanted to ask you first if the “red” is ok to use? Sorry! If you like muffins with carrots, you should give this one a try (it’s got lots of other ingredients too, but plenty of carrots). This recipe is easy, quick and absolutely delicious! It sounds exotic but it’s super easy to make. I made this last night and my family loved it!! If you try it, please come back and let me know how it turns out . I recommend simmering the sauce at least one hour before adding the shrimp. Flavor was a little too mild. I'd love to know how it turned out! I used to make a Thai curry soup that had me running all over town looking for galangla and those ever-elusive kaffir lime leaves. Thank you!! This is the second I’ve tried from your site and they’ve both been wonderful! Would love to add a picture….gorgeous presentation! I personally omit the sugar… still delicious. Wow! I used sesame oil, but followed everything else, and it was fabulous! Hi Jenn, I want to add some vegetables to this (red pepper and sliced mushrooms probably). Feel free to add a bit more to increase the heat, or omit the paste to tame the dish. Hi Jasmine, I’ve learned that there is a decent amount of variability in fish sauce. I’m planning on trying this but I have 1 question. Hey Jenn, This is the third recipe I have tried after stumbling onto the blog? Added snow peas and red peppers to the onions. The taste will still be good, just not quite the same — fish sauce has a very distinct flavor. Take off heat. For dessert, tropical flavors would be nice…check out my Coconut Dream Pie…and fresh sliced pineapple would also be delicious. The best Thai Green curry I ever made! Better than my favorite take out place! So good! I’ve made it with shrimp (obviously) but also tofu or even sliced chicken thighs. Love your blueberry muffin recipe. Sure, Kelly. WOW! Stir-in the fish sauce, … Mindy D. Thanks so much, Mindy! Drain the chiles, reserving the liquid, and roughly chop. Since I am growing Thai basil I added a bunch of leaves to the curry & also chopped some for a garnish. Hope you enjoy if you try them! And the nice thing about cooking Thai food is that once you prepare, … Hope that helps! Can I substitute for the green? I love Thai coconut curry anything! But it was definitely a hit on the second go, and so easy! It's filled with vegetables, the most aromatic and delicious red curry-coconut milk broth, and the rice is infused with star anise and cardamom for even more flavor! First, stir-fry the chicken pieces in a little hot oil until they’re slightly browned on the outside but still pink in the middle. Fantastic recipe! So easy, so tasty. When you add the partially cooked chicken to the sauce, it should only need a minute or two to cook through. I made the Thai Shrimp Curry last night and it was AMAZING!! I might purée the sauce next time, as I like it super smooth with no onion chunks. Wow. I served with jasmine rice recipe on your site. Just a few minor mods because of what I had on hand (used red curry paste instead of green, dark brown sugar instead of light, and added mushrooms, thinly sliced red peppers and carrots, and served over basmati rice). Made this for dinner a few nights ago and it was a hit all around. Hope that clarifies! My favourite website! Total Time: 17 minutes This shrimp curry is my husband Michael’s favorite Thai dish. My local store sells them this way however there appears to be a second vein on the shrimp. When you add the chicken to the sauce, it should only need 1 – 2 minutes to cook through. Sadly, it didn’t have enough spice, and it was far too sweet. Soooo easy and flavorful! (Red is what I have on hand). Sign up for the Recipe of the Day Newsletter Privacy Policy, Thai Cashew Chicken with Cauliflower Rice, Thai Green Curry with Chicken and Sweet Potato. My husband does not care too much for Shrimp but likes it the Thai way. And now it’s a regular meal in their homes. This dish has become a family favorite thank you. This red curry recipe is naturally healthy and made with Thai red curry, mixed with shrimp and served in a bowl over rice. Went to the market to buy the ingredients and all I found was Thai red curry paste. Hi Ponyo, Glad your family likes this recipe! Ingredients 1 tablespoon vegetable oil 1 cup thinly sliced onions, from one small onion 1/3 cup chopped scallions, white and green parts, from 4-5 scallions 2 garlic cloves, … Add the shallots, bell peppers, carrots, and garlic, and stir-fry until soft, 2 to 3 minutes. Also….again….ANOTHER recipe I never felt needed altering!! Thanks again, love your recipes. You start with a red curry paste, which you can find at any local grocery store. Hi Jenn – Can you use parsely instead of the cilantro or basil? OMG! Looking forward to your cookbook! Thank you and Congratulations on your new book! This recipe is absolutely delicious just as written! Red curry paste conveys plenty of spicy heat, so a little goes a long way. Fantastic selection of products. Very good. Hi Grey, I think that would work as if it’s very thinly sliced, it will cook quickly. © 2020 Discovery or its subsidiaries and affiliates. I added one each yellow, red and green bell pepper, mushroom and fresh ginger. I’d love to hear how it turns out if you use them here! Another outstanding recipe Jenn! You mentioned in the description that this meal is infused with lemongrass and ginger but those ingredients are not listed. I’ve tried a different brand of Thai green curry paste to make your Thai chicken noodle soup, and it was way too spicy for me. I will be bringing this one back to the table soon, thank you so much for the link! My favorite is Red Boat if you can find it. This is OUTSTANDING!!! It was AMAZING! Fish-out and discard the cooked Thai basil stems (if still intact). In this quick shrimp curry, shrimp are simmered in a fragrant Thai coconut sauce infused with fresh herbs. Many thanks! Bring to a simmer and stir … Thank you for sharing. Cook until the shrimp are pink and just cooked through. I added about a tbsp of rice wine vinegar and substituted white sugar because that’s all I had on hand. My family loved it! There are a few ingredients … I was unable to find any basil at the grocery so stuck with cilantro, but I will try again with basil next time as I think the basil would pair so nicely with the coconut milk. It’s so easy to make a shrimp curry! Remove from the heat and stir in the basil and cilantro. Fresh sliced pineapple makes a delicious and refreshing dessert. Just leave out the shrimp, freezing just the sauce. Used red Thai curry paste instead of green, and added shiitakes with the onions. Made this again last night and, again, it was a HIT! I only use 1/2 tsp fish sauce (2T is too strong for us). You’re my go-to!! All in all, a very good base recipe. I added some red and orange bell peppers to it. Carrots, red pepper flakes for more vegs Thai shrimp curry last night, out... Everyone that attended town looking for galangla and those ever-elusive kaffir lime leaves calculator., reserving the liquid, and I was hesitant – thinking it might be easier for repeat... 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