I was walking around the grocery store in the Asian food section, and I came across a thai curry paste. I decided to give it a shot and make a shrimp curry.. Please note – this recipe has mango in it. I’m still undecided on the mango piece – and it’s completely optional.
- Large deep saucepan
- Cutting board
- 1 large knife
- Plenty of small bowls to hold ingredients
Preparing the vegetables
- Peel the onion, and cut it in quarters.
- Then pull apart the layers so the onion pieces look like this:
- Cut the bell peppers into large pieces that look like this :
- Note – the carrots should have come in sticks – they should probably go in another bowl. I ended up fishing mine out!
- Slice your basil into thin strips that look like this:
- Dice your mango into chunks. Please note – if you aren’t a fan of cooked mango – this dish works just fine without it.
Let’s Put the Shrimp Curry Together
It’s best to use peeled and deveined shrimp for this. I’m a bit of a shellfish junkie – so it’s always the bigger the better with me when it comes to shrimp. I suggest aiming for nothing smaller than a 20 count – although a 15 count or even 10 count would be even better. Cocktail shrimp simply won’t work for this.
- Heat your sauce pan to mid/high heat.
- Put the olive oil in the pan
- Add the shrimp
- Make sure they get tossed nicely with oil and let them cook for 5 – 6 minutes.
- Then add in your carrots. Note: Now’s a good time to get your rice going.
- Fry for another 5 minutes
- Toss in your curry paste and cook for another 5 minutes.
- Add your garlic to the curry now
- As for the mango – if you’re doing it – now’s the time to add it.
- Let it cook for another 5 minutes and you’re ready for your coconut milk. Mix that in and also add your salt + black pepper.
- Let this cook for 1 – 2 minutes, just to be sure it’s mixed well – and then add your other vegetables. Lay the bell peppers down and let the onions float on top of the sauce. Since they are thin and you still want texture – you don’t want them submerged and cooked until completely soft.
- Sprinkle the parsley on top and the fresh basil on top
- I’d give the curry another 10 minutes on medium heat and you are done.
You will have a very flavorful shrimp curry when all is said and done.
Thai curry paste
White Button Mushrooms