That’s it my friends! That’s how I make my homemade Thai Shrimp Curry. It’s super easy to make, isn’t it? I hope you enjoy it! Spice it up as much as you’d like! I know you want to, my crazy chilihead friends! There are so many different types of curry and I’d accept every single one of them, but today I’m serving up a tasty bowl of Thai Shrimp Curry, and you’re going to love it. Here we have succulent shrimp that’s been peeled and deveined, the marinated in fish sauce and a bit of salt and pepper. Simple as this dish will be for you, you’ll find it is HUGE on flavor and brings just the right amount of spiciness that you crave. Let’s talk about how to make Thai shrimp curry, shall we? For the curry, heat the coconut milk in a large pan over medium heat about 10 minutes. The coconut oil should start to separate from the white creamy portion. (If this does not occur, simply proceed with the recipe). Add the curry paste and reduce heat to medium low. Simmer for 3-4 minutes, stirring, to cook the paste and thicken up the sauce. Add the shrimp and accumulated marinade and cook 2-3 minutes, or until the shrimp is cooked through. Taste and adjust with fish sauce and palm sugar to your tastes. Serve over white rice and garnish with chopped herbs and chili flakes, if desired. Lime wedges are great here, too. It’s nice with a squeeze of fresh lime juice. For example, if you like more of a garlicky curry paste, you can easily double or triple the amount of garlic a recipe calls for. It is easy to customize to your own personal desires. See my homemade yellow curry paste recipe here. It uses a lot of ingredients, but it is well worth it. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H. You can also freeze curry for 3 months or longer in freezer containers.
