Thai Curried Shrimp

Thai Curried ShrimpA quick flavourful curry dish with a hint of spice. This is one of two of my wife’s favourite dishes that I make, the other being chana masala, an equally speedy meal to make. I shall post the chana masala the next time I get the request to make it, which I expect won’t be too long from now.


  • One 400ml can coconut milk
  • 1 tbsp (15ml) red curry paste
  • 1 cup (250ml) chopped red onion
  • 1 cup (250ml) chopped canned tomatoes
  • 2 tbsp (25ml) fish sauce
  • 1 tsp (5ml) grated lime rind
  • 1 tsp (5ml) sugar
  • 1 lb (500g) shrimps, shelled
  • 1/4 cup (50ml) fresh basil, chopped
  • 2 tbsp (25ml) chopped fresh coriander
  • 1 tbsp (15m) lime juice
  • Salt and freshly ground pepper
  1. Place coconut milk in a skillet and bring to boil. Boil for 8 to 10 minutes or until thick enough to coat a spoon.
  2. Stir in curry paste and continue to simmer until curry paste is fragrant, about 2 minutes.
  3. Add onion and simmer for 2 minutes.
  4. Add tomatoes, fish sauce, grated lime rind and sugar. Simmer for 15 minutes or until sauce is slightly thickened and fragrant.
  5. Stir in shrimps. Simmer shrimps in sauce for 3 to 4 minutes or until pink and curled.
  6. Stir in basil, coriander and lime juice. Taste for seasoning, adding salt, pepper or lime juice as needed.
  7. Serve on a shallow platter with rice.