Thai Coconut Shrimp Curry Recipe - Peas and Crayons (2024)

FAQs

What is the secret to Thai curry? ›

The secret to making amazing Thai curries is to use plenty of aromatics, like onion, ginger and garlic. Choose full-fat coconut milk for its richness (you won't regret it!). Stirring in just a little bit of rice vinegar and sugar adds tons of complexity.

What is Thai curry paste? A mix of fresh herbs and spices, including chillies, lemongrass, coriander root, garlic, shallots and a root called galangal that comes from the same family as ginger. They're crushed with a pestle and mortar or blitzed in a blender until they come together in a smooth, spicy paste.

The majority of Thai curries are made with coconut milk as the main liquid, which produces creamier curries, but they're not necessarily “rich.” The amount of coconut milk can vary by quite a lot, depending on the texture one is looking for: massaman curry, for example, is quite rich because it uses coconut milk and is ...

In general, Thai yellow curry is the mildest, Thai red curry is medium-hot and Thai green curry is spicy, although it can sometimes vary depending on what region of Thailand you are in.

Often, Thai curries are made using coconut milk as the main liquid, which results in a creamy consistency. You can use as much or as little coconut milk as you wish based on your preference for texture, spice, and flavor.

Mix cornstarch, tapioca starch, or arrowroot with cold water or a cup of liquid from the curry sauce to make a slurry. Add this at the end of the cooking process—the sauce should thicken as soon as it returns to a boil.

The spice profiles are quite different. Indian curries tend to be much more warm and spicy, featuring spices like chili powder, cumin, coriander, turmeric, and garam masala. Thai curries are usually more aromatic and include spices like lemongrass, garlic, ginger, and chili peppers.

A runny curry means you haven't cooked it long enough and/or you have used coconut milk with a low percentage of solids.

Panang Curry

Also referred to as phanaeng curry by the locals, this curry dish is one of the most popular curries in Thailand and is widely known because of its saltier and slightly sweeter taste. The roots of the Panang curry are traced back to Laos, and it is a thick curry consisting of a predominant peanut flavor.

Thai curries are usually made with a hefty dose of coconut milk, and that won't do your diet any favors. One cup of the creamy milk packs in 400 calories. It also has 36 grams of saturated fat -- more than three times the recommended daily amount. For a healthier dish, order the grilled or barbecued curry chicken.

What do you serve Thai curry with? ›

Serve it with rice, noodles, meat, veggies, or as a base for soups, marinades, and more. Simple ingredients, extremely versatile, and so addicting – that's this Red Thai Curry Sauce.

Massaman has much more complex in flavour and includes ingredients like mace (outer covering of nutmeg), cinnamon, clove and cardamon. These additional ingredients make this dish towards Malaysian and Indian flavours. Panang Thai curry is basically Red Thai curry's sister, just a sweeter and milder version!

Whether you may be familiar with the differences between curries from various countries, such as Indian versus Japanese curry, and perhaps even know how to make them at home, there's a special flavor enhancer that you may not have thought to add: honey.

For example, lemongrass, Galangal and Shrimp paste are the common ingredients found in Thai curries. They enhance the flavour of the curry dishes, and yet, they are rarely used in other cuisines.

The easiest way to fix a bland and tasteless curry is by adding spices like red chili powder, cumin, coriander, garam masala, curry leaves and turmeric. Just make a quick tempering and pour over the curry to give it a nice punch of spices and herbs.