We just recently arrived back in the San Francsco Bay Area, California after a Winter holiday in Cambodia and Thailand. This quick and easy and very tasty shrimp curry is one I learned from a delightful Thai cook in Hua Hin, which is on the Bay of Thailand and has a plethora of fresh seafood always available.

This is the perfect dinner for those evenings where you are too tired to really cook. This is a 30 minute meal full of exciting flavours!

Place the frozen shrimp into cold water to defrost, or better yet stop and pick up fresh shrimp on the way home.

Prep your ingredients. And your flavourful home made Thai Shrimp Curry is but minutes away.

Place Jasmine rice in the microwave rice cooker, and make my easy and quick yummy Thai shrimp curry. Viola dinner in less than 30 minutes with easy clean up.

A nice easy veggies side is baby bok choy drizzled with Thai Oyster Sauce and a few sprays of Roasted garlic Oil. I place the bok choy in the microwave in a small covered dish and cook just a couple of minutes to ala dente stage. Or of course you can stirfy in a small wok using fresh garlic, bok choy and then drizzle with the Thai Oyster Sauce.

Spicey Shrimp Curry in Coconut Milk (Phrik Goong Karee)
The sweetness of coconut milk tames the heat of this quick curry,
but it remains a dish for fans of fiery food. You can of course reduce the heat by using fewer chiles.

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Mary-Anne Durkee, Thai Food Editor
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