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Thai Shrimp Curry with a Kick

Thai Shrimp Curry with a Kick

Name: Thai Shrimp Curry with a Kick
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Ingredients: 24 uncooked large shrimp, peeled and deveined; ¼ teaspoon salt; ⅛ teaspoon cayenne pepper; 2 tablespoons extra-virgin olive oil; ½ cup finely diced red onion; 3 cloves garlic, minced; 2 teaspoons freshly grated gingerroot; 1 lime, juiced; 1 (8 ounce) package sliced fresh mushrooms; 1 (14.5 ounce) can Hunt's® Diced Tomatoes, drained; 1 cup chicken broth; ¼ teaspoon crushed red pepper flakes; 1 (14 ounce) can coconut milk; 1 tablespoon fish sauce; 8 leaves Thai basil, chopped; 1 teaspoon curry powder; ¼ cup chopped fresh cilantro; 1 lime, quartered

Rating: 4.77 stars

35 Ratings
26 Reviews
14 Photos

Shrimp, mushrooms and tomatoes simmered in a coconut-curry broth, with a bit of a 'kick.' I like to serve this with Jasmine rice, but any rice will do!

By Kim's Cooking Now

Gallery

Recipe Summary

prep:

15 mins

cook:

15 mins

total:

30 mins

Servings:

Yield:

4 servings

Nutrition Info

Directions

Step 1

Sprinkle shrimp with salt and cayenne pepper.

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Step 2

Heat olive oil in a large pan over medium heat. Add the red onion and cook for 1 minute. Add the garlic and ginger and cook for 30 seconds. Add the lime juice and shrimp and cook until shrimp turn pink, about 1 minute per side. Transfer shrimp to a small bowl.
Step 3

Pour diced tomatoes, mushrooms, chicken broth, and crushed red pepper into the pan. Cook until mushrooms begin to soften, about 5 minutes. Add the coconut milk, curry powder, fish sauce, and Thai basil. Cook until mixture has heated through. Transfer shrimp back to the pan, and cook for 1 minute more.
Step 4

Serve with a lime wedge and garnish with cilantro, if desired.

Cook's Note:

If you can't find Thai basil, regular basil will do. If you like things on the spicy side, adjust the crushed red pepper to your liking.

Nutrition Facts

Per Serving:

406 calories; protein 26.2g; carbohydrates 14.4g; fat 29.2g; cholesterol 192.8mg; sodium 1221.2mg. Full Nutrition

Reviews (26)

Most helpful positive review

Suzi S.

11/24/2019

Great recipe using things I had on hand. I thought the broth could have used a bit of sugar otherwise enjoyed the depth of flavors. I didn t have enough shrimp so I also added chicken and left the meat in while cooking the rest of the ingredients since I used canned mushrooms instead of fresh. We ate it over Basmati rice. Kids and hubby gave it a thumbs up! Read More

Helpful

(3)

Most helpful critical review

Deb LeClercq

05/18/2020

I thought it was a bit bland Read More

Helpful

(2)

35 Ratings

5 star values: 28
4 star values: 6
3 star values: 1
2 star values: 0
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Suzi S.

11/24/2019

Helpful

(3)

Deb LeClercq

05/17/2020

I thought it was a bit bland Read More

Helpful

(2)

Karen Eckstrom Clark

07/22/2017

This was yummy! We added some red peppers and fresh tomato and used curry powder that a friend brought us from India. The Thai basil from the garden was the finishing touch! This certainly has a "kick" but was very enjoyable. This is now saved as a favorite! Read More

Helpful

(2)

Marcia

02/10/2019

The only changes I made were fresh tomatoes instead of canned and dried basil instead of fresh Thai basil. I served it over light brown rice. It was mildly spicy and delicious! I did not use cilantro because my husband hates it but I would have liked it even better with cilantro... next time I will either garnish mine with cilantro or I will add some ground coriander which tastes similar to cilantro leaves to me without tasting like soap to my husband. Read More

Helpful

(1)

Rosalind Brazel

Allstar

04/27/2017

Great recipe! You get a lot of flavor from this dish in a short amount of time. It's creamy rich hearty and customizably spicy. I substituted eggplant for the mushrooms (not a mushroom fan) but otherwise made as is. Okay I might have raised the roof on the 'with a kick'...just sayin'. Read More

Helpful

(1)

Deborah Brose

04/20/2017

I made this last night and added my own twist on it put in some colorful sweet peppers and asparagus. It turned out awesome however I hate measuring and just dump stuff in so mine turned out a little extra spicy and wish it had just a bit more coconut milk. That was only because I didn't measure and made a much bigger batch than this recipe called for. Can't wait to try it again it was a hit! Read More

Helpful

(1)

nanciemartin

11/16/2017

Followed the recipe exactly but added more veggies small Chinese eggplant/long string green beans /carrot/zucchini and added the shrimp to the sauce during the last 4 minutes. Restaurant quality. Read More

Helpful

(1)

Audrey

01/29/2019

This was absolutely delicious. It also makes quite a generous amount of sauce so feel free to add extra shrimp and mushrooms. Nice heat really tasty. Read More

Linda Mickler Bolt

02/12/2019

I just made this recipe for the first time. The flavor was good and spicy enough for my son-in-law who likes things spicy. The only surprise to me was that the sauce is thinner than I expected. But now looking at the photo again I see that my sauce did look like the picture. Read More

More Reviews

Back to Thai Shrimp Curry with a Kick

All Reviews for Thai Shrimp Curry with a Kick

- of Reviews

Thai Shrimp Curry with a Kick

Servings Per Recipe: 4
Calories: 406.2

% Daily Value *

protein: 53 %

carbohydrates: 5 %

dietary fiber: 15 %

sugars:

fat: 45 %

saturated fat: 99 %

cholesterol: 64 %

vitamin a iu: 12 %

niacin equivalents: 48 %

vitamin b6: 19 %

vitamin c: 21 %

folate: 9 %

calcium: 8 %

iron: 39 %

magnesium: 35 %

potassium: 25 %

sodium: 49 %

thiamin: 12 %

calories from fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

Reviews for: Photos of Thai Shrimp Curry with a Kick

1 of 26

All Reviews

Suzi S.

11/24/2019

Helpful

(3)

Deb LeClercq

05/17/2020

I thought it was a bit bland

Helpful

(2)

Karen Eckstrom Clark

07/22/2017

Helpful

(2)

Marcia

02/10/2019

Helpful

(1)

Rosalind Brazel

Allstar

04/27/2017

Helpful

(1)

Deborah Brose

04/20/2017

Helpful

(1)

nanciemartin

11/16/2017

Followed the recipe exactly but added more veggies small Chinese eggplant/long string green beans /carrot/zucchini and added the shrimp to the sauce during the last 4 minutes. Restaurant quality.

Helpful

(1)

Audrey