Thai curry made easy

My husband and I love Thai food and Christie and I have had a lot of fun taking classes and learning how to fix delicious authentic Thai dishes.  On a weekend I’m happy to spend time making complex meals but during the week I don’t have time. According to our teacher, this is even true in Thailand.  Although she taught us how to make authentic curry paste, she also pointed us to a wonderful line of Thai chili pastes – Mae Sri.  You can find these wonderful pastes (red curry, yellow curry, Panang curry, etc.) in Asian markets.  While you are there, pick up some good coconut milk too.  Both of these items will keep stored in your pantry and when you add the protein of your choice, give you a quick and easy almost authentic Thai dinner!

Shrimp Thai curry

  • 1 can coconut milk (don’t shake it, you want the cream to be on top)
  • 1/2 can Mae Sri panang curry paste (keep the rest in the fridge)
  • 1 TB brown sugar
  • 1/2 tsp fish sauce
  • 2/3 pound shrimp, deveined and peeled (substitute chicken if you prefer)

Scoop the cream from the top half of the coconut milk and add to a saute pan over medium heat.  Cook stirring until the mixture bubbles.  Add curry paste and stir until well blended.  Add shrimp and stir to coat.  Cook about 4 – 5 minutes until shrimp are done.   Stir in brown sugar and fish sauce and combine well.  Serve over rice.


About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

One Response to Thai curry made easy

  1. I totally believe in using premade curry pastes at the Asian store — makes things so much eaiser and they always come out tasty. You just have to find the one you like 🙂

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