Shrimp with Thai-style curry

Chryssa Kakiori
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Easy, light, aromatic and delicious! One of my favorite recipes that I’ve been making for over a decade. I discovered it in one of the BBC’s little 20-minute recipe booklets, and I’ve loved it ever since. The base of the recipe is the curry paste that requires onion-ginger-garlic-chili, as well as coconut milk and lime. From there, you can use whatever vegetables you have in your fridge, and the flavor that sends you straight to Thailand is ready on your plate.

Ingredients for 4 people

  • 24 peeled shrimps
  • For the curry paste:
  • 1 onion, chopped
  • 4 cloves of garlic, chopped
  • 1 piece of fresh ginger, grated
  • 6 chili peppers, cleaned without seeds
  • 1/2 tsp. salt
  • coriander seeds* (optional, if you don’t have fresh coriander for serving)
  • juice of 1 lime
  • olive oil or sunflower oil
  • 2-3 tbsp. curry paste
  • 400 g. coconut milk
  • 300 g. vegetables (peas, green beans, pumpkin in cubes, baby potatoes, broccoli, carrot in sticks, baby corn)*
  • fresh coriander leaves

Step 1: Prepare the curry paste. Place all the ingredients in the food processor and pulse until smooth. Add salt, coriander seeds and lime juice.

Step 2: In a wide pan or wok, heat a little oil and add the curry paste, to release its aromas and add the coconut milk. Add the vegetables we are using and cook for 5-10 minutes until soft.

Step 3: Add the shrimp and cook for another 3 minutes.

Step 4: Serve with rice and garnish with fresh coriander leaves.

Tips

  • I clean the shrimp from the scales but leave the heads to bring out their deliciousness. You can remove them before serving.
  • Don’t be afraid to experiment with the vegetables. Just pay attention to the cooking times, and cook them at different times. First the pumpkin, potatoes, broccoli and carrot and then the peas, green beans, asparagus or baby corn, which need less time. You can also use canned Asian vegetables, without it being an essential ingredient for the success of the recipe.

    The fresh coriander at the end gives an extra exotic flavor. If you are one of those who find the taste of coriander to be “metallic” or similar to the taste of “soap”, you can replace it with fresh parsley.

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