Thai Shrimp Curry


  • 2 tablespoons vegetable oil
  • 2 tablespoons green curry paste
  • 1/2 cup fresh green peas
  • Thai basil leaves
  • 6 Kaffir lime leaves, torn
  • 4 green chiles
  • 2 stalks lemon grass, sliced
  • 2 cups coconut milk
  • 1 tablespoon fish sauce
  • 2 teaspoons brown sugar
  • 2 lbs. medium shrimp, peeled and deveined
  • 2 tablespoons cilantro leaves, chopped


  • Heat the oil in a large pan and add the curry paste and cook over a medium heat for a few minutes. Add the peas, basil leaves, Kaffir lime leaves, chile peppers and lemon grass. Stir fry for 3-5 minutes. Add the shrimp and cook for 4-7 minutes until done. Add the cilantro to the dish and serve hot with boiled rice.


  • Source:
  • ""The Spice Trail: One Hundred Hot Dishes from India to Indonesia""SOURCE: Sandeep Chatterjee