Name: Thai Shrimp Coconut Curry Recipe
Total time: 23 min
Yield: 4
Cuisine: Thai

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Planning to have friends over? Serve them this special curry and you'll have friends for life The curry sauce is so delicious, yet easy to make. The secret ingredient in this curry is a hint of tomato in an otherwise basic yellow curry, which marries beautifully with shrimp. Also contributing to this sumptuous curry are pineapple chunks (fresh or canned) plus coconut milk and dry toasted coconut for a tropical-tasting thai curry you'll want to make again and again. 

How to make Thai Shrimp Coconut Curry Recipe

Darlene Schmidt

Crawler

Thai

<p>Planning to have friends over? Serve them this special curry and you'll have friends for life The curry sauce is so delicious, yet easy to make. The secret ingredient in this curry is a hint of tomato in an otherwise basic yellow curry, which marries beautifully with shrimp. Also contributing to this sumptuous curry are pineapple chunks (fresh or canned) plus coconut milk and dry toasted coconut for a tropical-tasting thai curry you'll want to make again and again. </p>

Lemongrass

Chilies

Onion

Garlic Cloves

Galangal

Fish sauce

Shrimp paste

Turmeric

Coriander

Makrut lime leaves

Ketchup

Medium to large fresh shrimp

1 fl.  can pineapple

Cherry tomatoes

Place all curry sauce ingredientsexcept the lime leavestogether in a food processor, blender, or large chopper and process well. Or, simply whisk the ingredients together, stirring well to combine. 

step 1

Pour sauce into a wok or deep pot on the stove. Add the makrut lime leaves, and turn theheat up to medium-high. 

step 2

Stir occasionally. When the sauce reaches a boil, turn down the heat to medium. Add the pineapple chunks, cherry tomatoes, and shrimp, stirring to incorporate. Simmer for 6 to 8 minutes, or until the shrimp turn pink and look plump. 

step 3

Remove from heat and cover with a lid to keep warm while you toast the coconut. 

step 4

Place dry shredded coconut (sweetened or unsweetened, as desired) in a dry frying pan over medium-high. "dry fry" the coconut, stirring continually until it turns golden-brown and is fragrant. Transfer to a small bowl. Coconut will burn easily, so be sure to stay with it while it toasts. Remove immediately from the pan when toasted, or the heat from the pan will continue to toast it. 

step 5

Add 1/2 the toasted coconut to the curry, stirring to incorporate. 

step 6

Do a taste test for salt and sweetness, adding more fish sauce if not salty enough, and more sugar if you'd like it sweeter. Also, you can add more fresh chili or chili sauce if you'd like it spicier. 

step 7

To serve, transfer curry into a serving bowl. Sprinkle the rest of the toasted coconut over top, plus a little fresh coriander. Serve with plenty of thai jasmine rice, and enjoy

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Thai Shrimp Coconut Curry Recipe

About Thai Shrimp Coconut Curry Recipe:

Ingredients for Thai Shrimp Coconut Curry Recipe

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