Thai Shrimp Curry

This is a standard favorite in my kitchen, and featured five years ago in this blog; time for a quick reminder and update. Quick and simple to prepare and oh so rich in Thai flavors.  The coconut milk adds that richness so common in Thai curries.  The red curry paste provides a base of tangy notes that are amplified by the garlic and ginger.

A key is not to overcook the shrimp or the broccoli, so they are tossed in at the end. Serve over your favorite rice or noodles.

1/2 red bell pepper, sliced

1/2 orange bell pepper, sliced

1 bunch spring onions, rooted and cut to 1-inch pieces

1 jalapeño or fresno pepper, sliced

1-inch fresh ginger, minced

2 cloves garlic, peeled and minced

1 can coconut milk (I used Trader Joe’s coconut cream)

2 Tbsp favorite red Thai curry paste

1 Tbsp Asian fish sauce

2 cups broccoli flowerets

1 lb shrimp, peeled and deveined

palmful fresh cilantro, minced for garnish

1 lime cut into eighths

In a wok or large skillet, stir fry the onion and peppers in a dash of olive oil over medium-high heat for about 3-5 minutes, just to soften and begin to brown. Add the ginger and garlic and cook another 2 minutes, stirring often.

Add the coconut milk, curry paste and fish sauce, and mix well.  Add the shrimp and broccoli and continue cooking just until the shrimp turn pink, about 2-3 minutes.

Serve over rice, or ramen noodles or rice noodles.  Garnish with cilantro and lime.

Serves 4.

Cook’s note: If you can’t find spring onions, you could use green onions, but toss them in later with the shrimp and broccoli.  Otherwise just substitute a yellow onion and it will be delicious!