Thai Coconut Curry with Shrimp

I think I may be on a bit of a Thai food kick, but can you blame me?  It's so stinking good!! This dish is so delicious I just can't make enough of it.  And making it {homemade} means you can have seconds and leftovers (assuming it doesn't all get eaten in one sitting) for way cheaper than you could get it at your favorite Thai restaurant.

Thai Coconut Curry with Shrimp

3 cups chicken broth
3 cans unsweetened coconut milk
1/2 tbsp. Thai green curry paste (ground curry works too if you can't find the curry paste)
2 garlic cloves, coarsely chopped
1 inch piece  peeled fresh ginger, coarsely chopped (or Galangal if you have it)
1/2 tsp. coriander seeds, crushed
1 tbsp. Soy sauce or Asian fish sauce
1 tbsp. lime juice
1-2 carrots, peeled and chopped
1 leek, rinsed and chopped
1 cup loosely packed whole fresh cilantro leaves, chopped
12 oz.  medium raw shrimp, peeled and deveined
3/4 tsp. salt or to taste
2-3 cups cooked jasmine rice or quinoa (follow package directions for portion amounts)

Begin by preparing the rice or quinoa according to package directions.

Combine broth, coconut milk, curry paste, garlic, ginger, coriander seeds, soy sauce or fish sauce and lime juice in a large pot.  Simmer uncovered for about 5 minutes.
While that's simmering thaw shrimp (if frozen) in the sink under cool water in a colander. Rinse leek well by pulling back leaves.  Chop it up along with the carrot.  Add leek and carrots to the pot and continue simmering for another 10-15 minutes, until leek and carrot are tender.
Add thawed shrimp and cilantro leaves. Simmer for another 5-7 minutes or until shrimp turn a pinkish white and curl up. Salt to taste.

Serve over hot jasmine rice and relish the goodness!


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Wednesday, 21 March 2018

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Melissa Cornwall has spent years researching and implementing nutritionally-based approaches to health and wellness. Her lifelong love of food and health evolved from a hobby to a passion when her daughter was diagnosed with a rare autoimmune disease.

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