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Shrimp curry with coconut milk
Shrimp curry with coconut milk

Shrimp curry with coconut milk

Preparation 5 minutes
Cooking time 12 minutes
Servings 4


  • 15 ml (1 tbsp) sesame oil
  • 30 ml (2 tbsp) vegetable oil
  • 1 medium onion, minced
  • 30 ml (2 tbsp) Thai red curry paste
  • 400 ml (1 2/3 cups) coconut milk
  • 45 ml (3 tbsp) nuoc-mâm (fish sauce)
  • 20 ml (4 tsp) sugar
  • 30 ml (2 tbsp) lemon juice, freshly squeezed
  • 400 g (13 oz) large raw shrimp (16/20), peeled
  • 30 ml (2 tbsp) Thai basil or fresh coriander, chopped


  1. Heat sesame and vegetable oils in a skillet over medium heat.
  2. Add the onion and cook for 3 minutes, stirring frequently.
  3. Add the red curry paste and cook for about 1 minute, stirring constantly.
  4. Stir in the coconut milk.
  5. Add the nuoc-mâm, sugar and lemon juice.
  6. Bring to a low boil and cook for 5 minutes, stirring occasionally, until the curry is completely dissolved. 
  7. Add the shrimp to the sauce.
  8. Let simmer for 5 minutes, stirring occasionally until the shrimp are cooked.
  9. Serve the curry on basmati rice and garnish with the Thai basil.
Availability in stores