After traveling through Thailand for the first time over 10 years ago, I became enamored with the cuisine. This curry recipe is the result of many years of subtle refinements and fine tuning with an interesting Canadian twist! It's worth the effort to find fresh lemon grass and either fresh or freshly frozen kaffir lime leaves. Serve hot with basmati or jasmine rice.

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Recipe Summary

prep:
20 mins
cook:
20 mins
total:
40 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oil in a wok over medium-high heat; stir in curry paste and cook until fragrant, about 1 minute. Stir onion into curry paste; cook until just tender, about 3 minutes. Stir in peppers; cook and stir for 3 more minutes.

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  • Stir coconut milk, chicken broth, maple syrup, fish sauce, lemon grass, and lime leaves into vegetable mixture. Bring curry to a boil; reduce heat to low and simmer until vegetables are tender, about 8 minutes. Stir in shrimp; cook until shrimp is pink at the center, about 5 minutes.

  • Remove wok from heat; stir basil and cilantro into curry. Serve hot.

Cook's Notes:

Optional additional veggies such as chopped broccoli or zucchini can be added or substituted.

Fresh lime leaves can be frozen in an airtight freezer bag for up to 6 months.

If lemon grass is not very tender it can be tied into a bundle using cheesecloth before being added to the sauce (it saves picking out woody lemon grass pieces).

Nutrition Facts

633 calories; protein 24.5g 49% DV; carbohydrates 29g 9% DV; fat 49.9g 77% DV; cholesterol 173.2mg 58% DV; sodium 1279.3mg 51% DV. Full Nutrition

Reviews (4)

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5 Ratings
  • 5 star values: 2
  • 4 star values: 3
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
09/13/2014
This was good! I halved the recipe and served this over cauliflower rice. Oh and I added broccoli:) Read More
(2)
Rating: 5 stars
01/06/2015
I made this tonight and loved it! Had to sub out some things. Added more broth as I was short coconut milk. Used dried basil eye balled it. Used honey instead of maple syrup. Skipped the lime leaves (next time I make it I will add fresh lime juice to finish it). I used hosin sauce instead of fish sauce. Even with all that and being my first Thai curry it was amazing! I also little it simmer for hours which helped thicken it. Read More
(1)
Rating: 4 stars
11/25/2015
I put some jicama in it for crunch value but it unfortunately made it too sweet so would use less maple syrup next time. The flavor was otherwise quite nice. I will make it again. Note: you can dry lemon grass quite easily and then grind it and use it as you would any other herb. Read More
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Rating: 4 stars
11/20/2016
This was quite good but next time I will use more curry paste! Read More