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Hi, I'm Jaden, a professional recipe developer, food columnist and food photographer specializing in fast, fresh and easy recipes for the home cook. Most of my recipes are modern Asian! About meFast, fresh & easy recipes for the home cook.

Friday, August 20, 2010

10-Minute Shrimp and Mushroom Thai Curry

When all else fails, there’s always curry to fall back on. Despite all the beautiful food you see on this blog, I do have my share of kitchen disasters (that blob of charcoal was supposed to be fried chicken).

Thai curry is my “break in case of emergency” meal – as I always have a can of coconut milk, a can of curry paste, shrimp in the freezer and miscellaneous vegetables in the refrigerator. Rice is only a one-finger trigger button away or already cooked, stored in the freezer.

Here’s what I used:

Fresh mushrooms: I love the meatiness of large King Trumpet mushrooms, but you can use fresh shiitake or even regular white mushrooms. By the way, there are quite a few mushroom recipes on Hokto’s site that I’ve developed for them…their mushrooms are organic and grown in California)

Thai curry: Comes in a can (like above), a plastic tub or envelope packet. If you buy a big tub of it, you can store unused portion in refrigerator for a few months. But I prefer to get the small cans.

Coconut milk: Which is not coco-loco (used for cocktails). Look in the Asian aisle of supermarket. If there are many different brands, shake the cans. The ones that sounds watery will be…well…watery and tasteless. Go for the cans that sounds like its full of thick liquid.

Shrimp: Tail on or off, up to you.

Vegetables: Bell peppers and fresh basil leaves (not pictured) – you can use Thai basil if you have, or just regular sweet basil is fine too.

Step 1: You’ll want to cook the curry paste just a bit, just to release the oils and the flavors. The amount of curry paste you use is totally up to you (and you can always add more in later after tasting the curry).

Step 2: Now pour in the coconut milk and whisk to incorporate the curry. This helps the curry paste break down and become smooth.

Step 3: add in the vegetables to cook for a couple of minutes. At this point, taste the curry, and if you want it more spicy, then whisk in additional curry paste.

Step 4: Now for the shrimp. cook until shrimp is cooked through.

Step 5: Throw in the basil leaves, stir and you’re done.

Serve over cooked rice.

Print

Thai Shrimp Curry

Servings: 4 Prep Time: 4 Cook Time: 6
shrimp-thai-curry-recipe-2753.jpg

The amount of curry paste you use is totally up to you. I've used 2 tablespoons, which is about medium spice level. You can always add more curry paste after tasting, so it's best to start with a little bit and work your way up. If you're cooking rice, make extra and freeze for next time.

Ingredients:

1 teaspoon cooking oil
2 tablespoons red curry paste (or more)
12 ounces coconut milk
1 red bell pepper, seeded and cut into strips
8 ounces fresh mushrooms (I used King Trumpet mushrooms)
1 pound shrimp, peeled and deveined
16 basil leaves (optional)
Cooked rice

Directions:

Heat a skillet over medium high heat, once hot add in the cooking oil and red curry paste. Whisk for about 30 seconds. Pour in the coconut milk and whisk to combine. When it comes to a simmer, add in the mushrooms and the red peppers and continue cooking for 3 minutes. Taste and whisk in additional curry paste if you want. Add the shrimp to the curry and cook for another 2-3 minutes, until the shrimp is cooked through. Stir in the basil and serve over rice.



83 Responses to “10-Minute Shrimp and Mushroom Thai Curry”

  1. I may never be allowed back in Steamy Kitchen land again, but I have never had curry. I know, what is wrong with me?

  2. South Ocean — 8/20/10 @ 11:44 am

    Your recipe (and photos!) look amazing. I have several different types of curry powders, but no curry paste. Can you advise how this recipe could be modified to use curry powder rather than the paste?

    • SteamyKitchen — 8/20/10 @ 11:46 am

      Curry powders are mostly Indian spice/seasoning blends, which is different from the wet paste of Thai curries….so it’s not quite the same! Head over to Show Me the Curry blog for great Indian recipes

  3. Jamie — 8/20/10 @ 11:59 am

    Wow, that looks very easy to make. I am going to try it soon. Thanks for the recipe!

  4. sara — 8/20/10 @ 12:02 pm

    Oh gosh, that looks soooooo goooooooood.

  5. Melissa — 8/20/10 @ 12:41 pm

    Thank you thank you! My daughter has been begging for curry, and I have avoided it because of the time involved. Your quick noodles recipe is what inspired me to cook home meals again, and I bought the julienne tool you recommended. I love it! Making fried rice or quick stir-frys is SO much easier when I have that around for my carrots. Love these e-mails…

  6. Julie — 8/20/10 @ 12:49 pm

    I’m not seeing the actual recipe in this blog post – “print recipe” leaves a basically blank page…

    Thanks.

  7. momgateway — 8/20/10 @ 12:58 pm

    Jaden, this is better than Rachel Ray…10 minutes for a delicious Thai meal! You’re the best!

  8. Angie — 8/20/10 @ 1:20 pm

    I need to get some curry paste. I’ve made curries, but I guess just Indian style. Good to know the difference and thanks for the great recipe!

  9. 10 minutes! Sign me up! My boyfriend would be over the moon about this quick dish — I’m going to email it to him right now!

  10. cakebrain — 8/20/10 @ 2:18 pm

    thanks for reminding me about thai curry pastes! I love in particular, green curry. MMM! I can’t wait until my girls are older so they can tolerate eating hot stuff!

  11. Michelle — 8/20/10 @ 4:03 pm

    The sauce looks beautifully creamy and I’m thinking I’d like to give it a try with some chicken instead of shrimp.

  12. Oh my goodness does that just look beautiful and tasty or what?!! I adore curry and can’t wait to try this one.

  13. Cookin Canuck — 8/20/10 @ 6:14 pm

    Now I have a serious craving for curry. This beats waffles any day of the week for a quick meal!

  14. AL — 8/20/10 @ 6:28 pm

    Jaden to the rescue! I made a Thai chicken curry last week that my wife and I loved. I swear today I had shrimp on the brain and viola…up pops this mouthwatering picture of your Thai shrimp curry. I have everything on hand and I can’t wait to make it this weekend!

  15. Rasa Malaysia — 8/21/10 @ 12:10 am

    I miss miss miss Asian food on your site!!

  16. jbm — 8/21/10 @ 12:30 am

    Do you order the mushrooms from this company-shipped fresh or do you find these locally? I do not see any part of the website to actually place an order or prices. Love all the sites I have discovered in reading yours! Thanks.

    • SteamyKitchen — 8/21/10 @ 8:51 am

      I think they’re for sale all over California and they are working to get distribution across U.S.

  17. Spencer — 8/21/10 @ 1:59 am

    What a great recipe! I will always have the curry paste and coconut milk on hand so I can make a quick curry in a pinch. This is a great way to use up veggies in your fridge too. Thanks!

  18. Pingback: 10-Minute Shrimp and Mushroom Thai Curry by Steamy kitchen - eetlepel.nl

  19. TheKitchenWitch — 8/21/10 @ 9:37 am

    You had me at 10-minute. Actually, like you, Thai curry is often my go-to meal when I need something quick and delicious. I don’t cook the curry paste first before adding the coconut milk though–that’s a good tip! Thanks!

  20. This is my go-to meal, also. I always have frozen shrimp or boneless, skinless chicken breast on hand, and often have blocks of tofu, too. Almost any vegetable will do, though peppers and snap peas or green beans are particularly good. A really perfect pantry always has coconut milk and curry pastes!

  21. Connie — 8/21/10 @ 2:50 pm

    Oh this is so up my alley… I will have to give the Mae Ploy brand a try. I’ve been using Thai Kitchen brand and it’s really not all that great.

  22. Leiliane — 8/21/10 @ 8:05 pm

    Hello Jaden,
    I started following your blog since I found it at the list of the best cuisine and gastronomy blogs. I follow your updates daily by google reader. I love the way you post the recipes, with photos of all the dish prepare. Your recipes are very nice. All the best for you. Thank you for sharing this with us. My english isn`t very good. I`m from Brazil and I have a food blog too.

  23. Strawberry CAKE — 8/21/10 @ 8:05 pm

    HHMMMM! I have all the ingredients for this…any thing with the works Thai, shrimp and curry in the recipe title has got to be Delicious! Can’t wait to try it.

  24. japan dish — 8/21/10 @ 8:24 pm

    Hi Jaden,
    Thanks for stopping by my site, I’m glad you enjoyed the photos! :) Love this quick recipe, and those mushrooms you used…are my favorite! Eringi mushrooms are kind of pricey here on Oahu though, but so delicious!

  25. Alta — 8/22/10 @ 8:34 am

    Think you could rehydrate dried shitake mushrooms for this? I ALWAYS have Thai curry and coconut milk on hand. Don’t know why this kind of thought process doesn’t automatically leap into action when I am in an “emergency” situation! Maybe if I re-read this post a few times, it’ll stick. LOL!

  26. This looks absolutely delectable. I seriously can’t wait to make it.

  27. Chris — 8/22/10 @ 9:38 am

    As much as I like Thai food, I’ve only ever had Indian curry. That has to change shortly.

  28. I love this inherently gluten free meal! It’s one of my easy go-to choices for nights that don’t leave a lot of time for cooking.

  29. Kim in MD — 8/23/10 @ 8:59 am

    This looks fantastic, and the fact that it is simple-what a bonus! Jaden-do you think I could substitute chicken for the shrimp? Thanks!

    • SteamyKitchen — 8/23/10 @ 10:55 am

      yes you can – slice the chicken into thin strips and let cook for a few minutes longer to cook through.

  30. daphne — 8/23/10 @ 9:43 am

    I’m with u on having curry paste handy all the time. It makes such a good meal idea (pie, wraps, or just itself!) and turns any boring dish into plazzzz.. ;)

  31. Kristi Rimkus — 8/23/10 @ 10:12 am

    You can’t beat meals that can be made in 10 minutes from pantry items. Curry dishes are always a hit with the family. Colorful and spicy. Delightful dish!

  32. Lindsey — 8/23/10 @ 11:52 am

    Oh heavenly! This looks absolutely delicious and super easy. I have seen Thai green or red curry paste in a jar, but not in a can…is this an acceptable substitute? I think I will make this tonight. Great recipes and beautiful photography Jaden!

  33. Oh my yum, that looks amazing! I think you have single-handedly solved my what-to-make-on-Thursday meal-planning conundrum.
    I’ve never even heard of King Trumpet mushrooms (wrist slap!). I live in the LA area, do you know where I would be likely to find them?

    Thanks!

  34. Ginger — 8/23/10 @ 7:55 pm

    OMG – I made this for dinner tonight and it was delicious!!!!!!!! Thank you so much for the recipe!

  35. Debbie — 8/23/10 @ 10:39 pm

    I made this tonight. Had seconds it was sooooo delicious. Thanks for such a great recipe Jaden.

  36. LimeCake — 8/24/10 @ 1:11 am

    i love canned thai curries, especially the maesri brand. i always have at least 2 types in my cupboard. this looks simple and delicious!

  37. Natasha — 8/24/10 @ 9:08 am

    I love it, going to try tonight with chicken.
    Should you cook the chicken first and then add to the curry?

    • SteamyKitchen — 8/24/10 @ 9:30 am

      Nope! Just add the thinly sliced chicken to the curry and let simmer until cooked through, about 5 minutes (but that depends on how thin your chicken slices are)

  38. D. Marie — 8/24/10 @ 11:07 am

    I’m usually not a fan of coconut milk, but that looks so good, I don’t think I can pass it up. I hope the taste of coconut isn’t too overpowering.

  39. Mile High Cook — 8/24/10 @ 11:57 am

    Mmmm, Thai Curry – it’s my “go to” meal too as I always keep cans of coconut milk and curry on hand. There’s a wonderful asian market near me that has a huge selection of both at really great prices.

    Quick question about the pan you’re using. I’m in the market for new cookware and couldn’t help but notice that your pan appears to be nonstick, yet you’re using a metal utensil. Would you mind telling me what brand itis?

    • SteamyKitchen — 8/24/10 @ 12:23 pm

      I use ScanPan – it’s nonstick, PFOA free, can use metal utensils and oven safe. You can see it at Sur La Table.

  40. I’ve never seen King Trumpet mushrooms before, but I want them! I definitely consider curry one of those pantry staple meals, too. Yum!

  41. Asianmommy — 8/25/10 @ 12:39 am

    Mmm…looks so good! I will have to try this.

  42. ray — 8/25/10 @ 12:11 pm

    Hi Jaden,

    Do you think it will alter the flavor if I add Sriracha to make it hotter? Beautifully photographed – looks yummy!

  43. AGinTO — 8/25/10 @ 2:22 pm

    I had shrimp curry for dinner last night and it’s SOOO easy and SOOOO fast… everyone was thoroughly pleased and it was probably the easiest meal I made in weeks. This is my new stand-by too! :)

    Goddess Jewelry

  44. Delishhh — 8/25/10 @ 4:41 pm

    10 minutes, that is impressive :)

  45. Tina — 8/25/10 @ 8:38 pm

    Hi Jaden
    Have you ever made it with the lite coconut milk? Wondering if it would alter the taste too much. Also, what lens do you do most of your shots with?

    Tina

  46. Tom in Boston — 8/26/10 @ 12:27 am

    Thanks so much for this recipe! Didn’t realize how easy it would be to make shrimp red curry. And it was delicious. I now have a new cooking method in my “quiver” thanks to you!

  47. Monica — 8/26/10 @ 9:05 am

    Well, this is going into my favorites file. I made it last night with chicken. It was so fast and delicious. My hubby loves all things curry and raved about this. I’m anxious to try it with shrimp now. Thank you!

  48. I love everything simple and fast. Yums!!

  49. SteamyKitchen — 8/26/10 @ 2:43 pm

    Yes, you can use lite coconut milk.

  50. Pingback: Quick and Easy Thai Curry « kitchen zen

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