Thai Coconut Curry

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Description

This coconut curry is the result of several attempts to replicate my favorite Thai diner’s curry. It makes for a colorful presentation and looks like you worked a lot longer and harder than you did! Serve over sticky white rice.

Ingredients

  • 1 tablespoon peanut oil
  • 2 tablespoons finely chopped lemon grass
  • 2 tablespoons finely chopped fresh ginger
  • 2 cloves garlic, finely chopped
  • 1 cup light coconut milk
  • 1 pound medium shrimp, peeled and deveined, tails left on
  • ¼ cup diced red bell pepper
  • ¼ cup chopped fresh cilantro, divided
  • 2 stalks green onion, thinly sliced
  • 2 tablespoons lime juice
  • 1 teaspoon fish sauce
  • 1 teaspoon soy sauce
  • 1 teaspoon sweet red chili sauce, or to taste
  • 1 pinch white sugar
  • 2 cups warm cooked rice

Instructions

  1. Heat oil in a large pan over medium heat. Saute lemon grass
  2. ginger
  3. and garlic until fragrant
  4. 1 to 2 minutes. Add coconut milk and bring to a boil. Keep at a steady boil until reduced by half
  5. about 5 minutes.
  6. Add shrimp
  7. bell pepper
  8. 1/2 of the cilantro
  9. green onion
  10. lime juice
  11. fish sauce
  12. soy sauce
  13. chili sauce
  14. and sugar. Simmer for 10 minutes.
  15. Serve curry over warm rice and garnish with remaining cilantro.

Prep Time: 15 mins

Cook Time: 20 mins

Total Time: 35 mins

Servings: 4

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