Easy Thai-Style Shrimp and Vegetable Curry

Creating a Spicy, Exotic Dish Made Simple and Playful

© Rebecca Taylor May

May 5, 2009

There's no need for an exorbitant amount of money (and lengthy airport lines) to explore a culture's cuisine. All you need is a little imagination and a culinary curiosity. Take for instance - Thai curries. Thai curries are super-fragrant and use a beautiful array of flavors such as ginger, lemongrass, chilies, and coconut milk. When you make a Thai dish at home, your kitchen is immediately turned into an exotic escape from the mundane. Want to make your own vacation possible? Track down some Thai tunes from an online music source, gather your friends or family to rock out the kitchen with you, and try this recipe:

Thai-Style Shrimp and Vegetable Curry

(This is a spicy dish, so if you like less heat: remove the seeds from the jalapenos and go light on the curry paste and chili powder.)

Ingredients:

• 1 and ½ pounds large shrimp, peeled (tails on)
• 3 – 4 tablespoons corn oil
• 1 small chopped onion
• 2 diced jalapenos
• 2 chopped bell peppers (orange and red)
• 5 – 6 cloves diced garlic
• 2 – 3 tablespoons red curry paste
• 1 teaspoon dried basil
• 2 teaspoons dried lemongrass, or 1 and 1/2 tablespoons lemongrass puree
• 1 – 2 teaspoons chili powder
• 1 tablespoon freshly grated ginger
• 2 (14oz.) cans light coconut milk
• 1 (14oz.) can chicken broth
• ½ pound chopped broccoli
• ¾ pound chopped button mushrooms
• Pinch of salt
• Fresh ground black pepper
• Juice of 2 limes
• Fresh cilantro
• 12 oz. box thin rice noodles, soaked in hot water for five minutes

Instructions:

1. Peel shrimp and place in refrigerator until ready to use. Wash your hands and get ready to get your spice on!
2. In a small bowl, combine your onion, jalapenos, bell peppers, and garlic.
3. Heat the corn oil in a large sauce pan over medium heat. Add the bowl from step #2 to the oil and allow to cook down for about 10 minutes, or until just softened.
4. Add the curry paste, basil, lemongrass, chili powder, and ginger to the mixture and continue to cook for another five minutes.
5. Add the coconut milk and chicken broth. Bring the mixture to a boil. Reduce the heat and allow to simmer for at least fifteen minutes.
6. Add the broccoli and mushrooms and allow to cook for another five to seven minutes.
7. Next, add the shrimp and mix well. Allow the shrimp to cook in the simmering liquid for three to five minutes.
8. Add the softened rice noodles and remove from heat.
9. Add the salt, pepper, and lime juice. Mix well and serve with plenty of fresh cilantro.
10. Pair with a light riesling or a pale ale and plenty of water!

Entertaining strict vegetarians? No worries. Just omit the shrimp and add in extra broccoli and mushrooms. Also, substitute vegetable stock for the chicken stock.

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