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Thai Shrimp Curry

Thai Red Shrimp Curry

Adapted from one of my favorite chefs, this recipe from Jamie Oliver is simple to make and really captures some true Thai flavors.

Course Main Course
Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Servings 4 people

Ingredients

  • 2 stalks Fresh lemongrass can use 3 tbsp of lemongrass paste.
  • 1 Red chilli
  • 2 cloves Garlic
  • 4 leaves Kaffir lime fresh, dried or frozen (optional)
  • Bunch of fresh cilantro
  • 2 Jarred red peppers in oil
  • 1 tsp Tomato purée heaping
  • 1 tbsp Fish sauce
  • 2 tbsp Soy sauce
  • 1 tsp Sesame oil
  • 1 inch piece Fresh ginger
  • 8 large Unpeeled raw tiger prawns
  • 1/2 lb Sugar snap peas
  • 3/4 lb Shrimp small, peeled and clean
  • 1 16oz can Coconut milk
  • 2 Limes to serve
  • 3 cups Jasmine rice to cook
  • Olive oil to drizzle

Instructions

  1. Preheat oven to 400°F. Cook 3 cups of rice in your rice cooker or your preferred method. 

  2. Put the standard blade attachment into the food processor to make curry paste. Trim the ends and tough outer leaves of the lemongrass stalks, mash stalks with the side of a knife, add to the food processor with fresh red chilli (stalk removed), garlic, lime leaves, cilantro, red peppers, tomato purée, fish sauce, soy sauce, sesame oil and fresh ginger.

    Blitz to a paste - use a spatula to scrape down the sides.

  3. Heat large pan to medium high and drizzle in a little olive oil. Add the unpeeled raw tiger prawns and cook on each side for 1 min. Then add a tablespoon of the curry paste and fry for 1 more minute. Transfer to an oven proof dish and bake in oven -top shelf- for about 8 to 10 minutes.

  4. In the pan you cooked the prawns in, put back over a medium heat. Drizzle in a little olive oil, then add the sugar snap peas followed by the small shrimp. Cook until the shrimp is pink, or about 4mins. Spoon in the rest of the curry paste, and stirfry for a minute or two before adding the coconut milk. Stir as it melts down, then leave to simmer on a medium to low heat.

  5. Taste the curry and add soy sauce if needed. Transfer to a bowl and garnish with cilantro leaves. To serve, place bowl on table with the dish of shrimp from the oven. Cut the remaining limes into wedges for squeezing over. Fluff up the rice with a fork, then take to the table. Dish up the rice, ladle over the curry and divide the large prawns between everyone

Recipe Notes

  • Can't find lemongrass stalks, feel free to use lemongrass paste. 
  • If you aren't planning on serving this meal right away, I would wait to put the shell-on prawns in the oven to make sure the skin stays crispy.