Thai Coconut Shrimp Curry

Rate this post
Thai Coconut Shrimp Curry
  1. Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.

  2. Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.

  3. Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.

  4. Transfer shrimp into the simmering sauce and simmer for 5 more minutes.

Cook’s Notes:

If you don’t like shrimp, then use boneless, skinless chicken breasts instead. Make sure you cut it into bite-sized pieces.

If you like spicy, than a great condiment to have around is Sriracha! It’s found in your Asian food section. It’s a red bottle with a green cap and it has a rooster on the front of the bottle!

You are looking for information, articles, knowledge about the topic Thai Coconut Shrimp Curry on internet, you do not find the information you need! Here are the best content compiled and compiled by the smartinvestplan.com team, along with other related topics such as: Recipe.

Related videos about Thai Coconut Shrimp Curry


[‘
‘]
  Pumpkin Bars by Paul

Similar Posts