Spence's Secret Thai Red Shrimp Curry Recipe - Allrecipes.com
Spence's Secret Thai Red Shrimp Curry Recipe
  • READY IN 40 mins

Spence's Secret Thai Red Shrimp Curry

Recipe by  

"After traveling through Thailand for the first time over 10 years ago, I became enamored with the cuisine. This curry recipe is the result of many years of subtle refinements and fine tuning with an interesting Canadian twist! It's worth the effort to find fresh lemon grass and either fresh or freshly frozen kaffir lime leaves. Serve hot with basmati or jasmine rice."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  1. Heat oil in a wok over medium-high heat; stir in curry paste and cook until fragrant, about 1 minute. Stir onion into curry paste; cook until just tender, about 3 minutes. Stir in peppers; cook and stir for 3 more minutes.
  2. Stir coconut milk, chicken broth, maple syrup, fish sauce, lemon grass, and lime leaves into vegetable mixture. Bring curry to a boil; reduce heat to low and simmer until vegetables are tender, about 8 minutes. Stir in shrimp; cook until shrimp is pink at the center, about 5 minutes.
  3. Remove wok from heat; stir basil and cilantro into curry. Serve hot.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 20 mins
  • READY IN 40 mins

Footnotes

  • Cook's Notes:
  • Optional additional veggies such as chopped broccoli or zucchini can be added or substituted.
  • Fresh lime leaves can be frozen in an airtight freezer bag for up to 6 months.
  • If lemon grass is not very tender it can be tied into a bundle using cheesecloth before being added to the sauce (it saves picking out woody lemon grass pieces).
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Nutrition

  • Calories
  • 633 kcal
  • 32%
  • Carbohydrates
  • 29 g
  • 9%
  • Cholesterol
  • 173 mg
  • 58%
  • Fat
  • 49.9 g
  • 77%
  • Fiber
  • 4.2 g
  • 17%
  • Protein
  • 24.5 g
  • 49%
  • Sodium
  • 1279 mg
  • 51%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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