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Thai Curry with Shrimp and Vegetables

March 28, 2012

It’s been almost a month since I returned from an amazing vacation in Thailand. While I was there, I discovered and fell in love with their Curry. It comes in hundreds of types and variations, but, since I am Scandinavian with a stomach that isn’t used to too spicy food, I like the moderate-spicy dishes with delicious shrimp and vegetables. So of course, I had to try and make it at home. I found a recipe to use as an inspiration,, changed it up a bit, and added a lot of good stuff. This dish is pretty Primal friendly (to make it more primal, saute in butter instead of oil, and scratch the sugar), and was even approved by my Danish family… and they are not used to Currys at all 🙂  Khob-kun-Ka!


This recipe makes a very large pot full! I served 2 people the first night, but had leftovers 2 nights after as well. Perfect!


You need:

  • Olive oil
  • 5 tablespoons of curry paste
  • 3 cans of coconut milk
  • As many shrimp as preferred (I used a whole bag of frozen tiger prawns)
  • 1 cup of water
  • 4 teaspoons sugar
  • 4 teaspoons of fish-sauce
  • 1 red chili-pepper, chopped
  • 1 can of bamboo shoots, chopped
  • 2 fresh scallions, chopped
  • 1 green pepper, chopped
  • 1 can of baby corn, chopped
  • 1 lime, cut into small slices
  • wild rice

If you think it tastes too curry-ish, make it milder by adding some milk or some more coconut milk.



1. Heat up the oil in a large pot and add the curry paste. Saute quickly, and add half of the coconut milk. Saute for 2 minutes.

2. Add shrimp and vegetables (except for the chili-pepper), stir for a few minutes.

3. Add the rest of the coconut milk, water, sugar, lime and fish sauce. Bring it to a boil and let it be at a lower temperature for 20-30 minutes. Meanwhile, cook the wild rice.

4. Serve the dish together with the rice, and add chopped chili-pepper on top.

From → Recipes

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