Recipe Details

Simple and versatile, this easy curry recipe is a great global crowd pleaser that was made to personalize. Add vegetables and a grain for a full meal!

For the Curry:

  1. In a medium bowl, whisk together coconut milk, curry paste, fish sauce, lime juice and salt. Set aside
  2. In a large skillet, heat the oil on high. Sear shrimp on each side, removed from pan when finished and hold
  3. Add curry sauce to skillet and bring to boil. Reduce heat to medium and cook, stirring occasionally until slightly thickened. Return shrimp to sauce.

For Assembly:

  1. Serve over rice or noodles

CHEF’s TIP!

1-96oz can of Thai Kitchen Coconut Milk makes 28 servings of this recipe. 

Can also be made with Thai Kitchen Green Curry Paste.

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