Quick and Easy Thai Curry

Monday, February 28, 2011

adapted from Steamy Kitchen

Simple. Simple. Simple. Sometimes we all just need the easiest dish to get lunch or dinner on the table and this Thai Curry recipe accomplishes that ...and the yumminess factor doesnt hurt ;)  This recipe will feed 7-8 people.

 The Cast of Characters (don't you just love my Princess and the Frog plate):

2 tbl vegetable oil
16 oz coconut milk
4 tablespoons of red curry paste
2 red bell peppers
16 oz Shitake mushrooms
2 lbs shrimp
Salt to taste 

In a large skillet or pot, start by heating the oil in the pan and then wisk in the red curry paste and cook for 30 seconds. Curry will start to deepen in color.


Wisk the mixture together and cook until it comes to a simmer.

Once at simmer add the vegetables and cook for about 3 minutes.
Then add your shrimp and cook for another 3 minutes.


Now add 30 basil leaves to the pot. If you're not a basil fan this part is totally optional but if you are, the more the yummier. You can tear the basil leaves in half for smaller pieces but dont chop it up. It will bruise the basil and you want good size pieces of basil throughout.

This smells phenomenonal....  Let the mixture cook just until the basil works into it. You dont want to overcook your shrimp.


Photobucket...and here you have it! A tasty international fast meal for your family to enjoy.  I know we sure enjoyed it!!

  Now ...we eat!!


1 comment

  1. Great easy recipe for someone like me who loves to eat but hates to cook!!!