Simple Sundays | Thai-Style Shrimp Curry

I’ve been counting down. One day, 19 hours, and 41 minutes from now, and my children begin the First Day of School. This song has been playing in my head.

But as much as I joke, and as much as I will appreciate having more hours for my work, the reality is, once school begins, it will be a whole new busy. Afternoons will be tight for time, and the challenge to get dinners prepared quickly and efficiently will return.


Last week, I found myself pressed for time and staring at a bare bones refrigerator. All I had left was a bag of frozen shrimp in the freezer, and then I realized, that bag of shrimp was a God-send. What else would cook in two minutes? I scanned the pantry and realized, I can whip up a curry…in a hurry.



This Thai-Style Shrimp Curry is just the type of dish I crave as we enter autumn. Warm days give way to cooler evenings, and the red curry paste provides just enough heat to comfort the belly. And with school just around the corner, it’s the kind of dinner that I can make in no time.


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Thai-Style Shrimp Curry

Yield: Serves 4.

Prep Time: 5-10 minutes

Cook Time: 10 minutes

Total Time: 20 minutes

Ingredients:

2 tsp canola oil
6 scallions, finely sliced (reserve 1/4 cup for garnish)
2 tsp red curry paste
2 cups clam broth
1 cup unsweetened light coconut milk
1/2 tsp salt
2 lbs shrimp, peeled and deveined
4 cups chopped Chinese spinach greens
1/2 cup coarsely chopped fresh cilantro, plus extra for garnish
juice of 1/2 lime
fish sauce or salt, to taste
Freshly ground black pepper
rice or noodles for serving

Directions:

In a medium sauce pan, heat the oil over medium heat. Add the scallions and cook briefly, until it turns a bright green. Stir in the curry paste and cook, for about 30 seconds. Add the clam broth, coconut milk, and salt, bring to a boil, and simmer about 5 minutes.

Add the shrimp to the sauce pan, along with Chinese spinach, cover and cook for 2 minutes. Stir in the cilantro, lime juice, and season to taste with fish sauce and pepper.

Serve immediately with rice or rice noodles, garnishing with additional scallions and cilantro.

Adapted from Thai-Style Halibut with Coconut-Curry Broth, From The Food You Crave: Luscious Recipes for a Healthy Life, by Ellie Krieger.

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by Liren Baker on August 26, 2012

12 Responses to “Simple Sundays | Thai-Style Shrimp Curry”

  1. angela@spinachtiger August 26, 2012 @ 1:27 pm (#
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    This screams Fall is around the corner to me. Still very hot here in Nashville, but can’t wait for that cooler weather and this soup.

  2. Eileen August 26, 2012 @ 5:10 pm (#
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    Frozen shrimp is really one of the best quick meal backup plans ever! This curry looks amazing. :)

  3. Jen @ Savory Simple August 26, 2012 @ 5:48 pm (#
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    What a flavorful, healthy dinner!

  4. Kiran @ KiranTarun.com August 26, 2012 @ 9:42 pm (#
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    Love a simple and satisfying dinners like this, Liren. Beautiful styling :)

  5. Laura (Tutti Dolci) August 27, 2012 @ 12:00 am (#
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    I love curry, this looks fabulous! Can’t wait to try it soon :).

  6. Jean August 27, 2012 @ 7:33 am (#
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    For many years my frozen shrimp remained largely ignored in the freezer so I stopped buying them. Lately, however, I’ve found myself storing bags of it and have realized how convenient they are. I am in refrigerator clean-up mode right now and the shrimp have really come in handy (as a couple of upcoming posts will attest). It’s been a long time since I’ve made curry at home but that will change soon. I’m borrowing your recipe for my new found love for a freezer well-stocked with frozen shrimp! :)

    When I saw your FB post with your countdown for the first day of school I smiled. Cheers to more productivity in the days ahead. :)

  7. amelia from z tasty life August 27, 2012 @ 9:10 am (#
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    satisfying, easy, fast… perfect dinner!!! and good luck with the new school year :)

  8. Shelly August 27, 2012 @ 1:01 pm (#
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    Is clam broth any different from clam juice? I am so making this for dinner!

    • liren replied: — August 27th, 2012 @ 2:38 pm

      Hi Shelly, yes clam juice is different from clam broth or stock, but in a pinch, this would work well with chicken broth, spiked with a little of the clam juice. Good luck, hope I caught you in time!

  9. Norma-Platanos, Mangoes and Me! August 28, 2012 @ 1:58 pm (#
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    Liren…what a delicate looking soup. I am in love…

    I am catching up to comments. I am sorry..I was sick for so long and now I try to comment because I don’ t want people to think they are forgotten…

    Hope you and the family are well.

  10. Nami | Just One Cookbook August 30, 2012 @ 11:50 am (#
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    Thanks for your comment on my blog Liren! How have you been? Sorry it took me a while to get here – so much to catch up. That commercial was so funny. You are already a pro lunch maker by now, but this is my first year of making lunch so I wasn’t looking forward to back to school because of “waking up early in the morning”. Still struggling. =) Hopefully I’ll get used to it, but I’m happy with 3 hrs of my free time before picking up my little one at preschool. I can’t wait for both kids to stay in school for a longer time too! I love your Thai shrimp curry! And look at the cooking time – this is awesome. You presented so pretty that no one would know how long it takes to cook! Do you have any recommendation for red curry paste?

  11. Jen Laceda | Tartine and Apron Strings September 3, 2012 @ 6:33 pm (#
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    Delicious and beautifully presented! I’m so craving this right NOW!

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