Are you in the mood for Thai food but are tight on time and your favorite Thai restaurant is 20 minutes? Well, hopefully, you have some type of protein, along with a few other ingredients in stock because this recipe is perfect for you! Your kitchen will smell amazing and you will have be eating a delicious meal in the time it would take for you to go to pick up the food!
I'm gonna go ahead and assume that you have all the ingredients for this recipe, if you don't feel free to leave them out but I do have 2 "secret" ingredients that make this recipe wow your taste buds! You know how so many people talk about adding pudding to instant cake box mix to make people think it's homemade? Well, this is basically that. For this recipe, you're going to use store-bought curry paste, but we're gonna add miso paste and fish sauce! Yup! That's it! That's really all the seasonings you need for this recipe and you will love it!
Thai Shrimp Curry
Servings: 2-3| Prep time: 5-10 minutes| Total time: 15-20 minutes
Ingredients
5-6 garlic cloves
1-inch ginger
1/2 onion sliced
Veggies (optional)
1 lb shrimp (deveined and peeled)
1 tbsp miso paste
1 tbsp red curry paste
1 can coconut milk
¼ - 1 cup water
1 tsp fish sauce
Salt to taste
Directions
Mince garlic and ginger and chop any veggies you would like (sliced thin in order to cook quickly)
Heat pan to medium with 1 tbsp canola oil and add onions.
Once onions are translucent, add garlic and ginger and allow everything to brown slightly while mixing (1-2 minutes).
Mix in curry paste, miso paste, fish sauce, and 1 more tbsp oil if pan is dry. Allow spices to become fragrant and then add in all the veggies you would like.
Once veggies have some browning, add in coconut milk and some water depending on your preference (less if you like thick curry and more if you like soup consistency).
Mix in your shrimp and cook for around 5 minutes or until shrimp are almost fully cooked and then remove from heat, taste for seasoning, and add salt.
Serve with rice and ENJOY!
Yorumlar