Minty Thai Shrimp Curry Recipe
THAI SHRIMP CURRY WITH FRESH MINT & BASIL LEAVES
1½ lb large shrimp - peeled & de-veined, tail on
1 medium onion, finely chopped
2-3 large garlic cloves, peeled & finely minced
1½” piece of ginger, peeled & finely minced
2-3 small Thai green chilies, slit in half lengthwise – to taste
½ tsp turmeric (haldi)
½ tsp ground cumin powder
½ tsp ground coriander powder
1 tbsp peanut butter (you can add more/less)
2 tbsp Thai red curry paste
1 large red bell pepper, julienned
1 cup green peas (frozen is fine)
1 can good quality coconut milk (10 oz size or so)
1 tsp lime zest
juice of ½ lime
salt & pepper, to taste
2 tbsp oil (vegetable or canola)
½ cup freshly chopped Thai basil leaves for garnish
½ cup freshly chopped mint leaves for garnish
½ cup toasted chopped peanuts for garnish
In a large deep skillet or wok, add the oil. When hot, add the onions & sauté until lightly browned. Next, add the garlic along with the ginger & green chilies. Stir well and after a few minutes, add the spices (turmeric, ground cumin powder, ground coriander powder, salt & pepper). Stir well to combine and add the peanut butter & Thai red curry paste. Mix well, adding just a little water if needed. Now add the red bell peppers & green peas. Stir fry for a few more minutes before adding the shrimp. Mix well to combine & let cook for a few minutes. Then add the coconut milk, lime zest & lime juice. Reduce the heat to low & simmer for just 5 minutes until the flavors come together. Finish the dish by garnishing with the mint leaves, Thai basil leaves & the chopped peanuts. Serve with fragrant Thai Jasmine rice.
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