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![]() ![]() While many people think of “curry” as being its own spice, it actually is a pulverized combination of many spices and vegetables like cumin, coriander, chiles, shallot, and some of the ingredients mentioned above. Lime is a staple ingredient in Thailand and found in most curry dishes as it abundantly grows in Thailand and adds a balance to in acidity to the many hot spices used in Thai cooking. While you most likely are familiar with lime, you may not be as used to using it in spicy dishes like this coconut curry shrimp. The slightly sweet and spicy flavor adds a much needed kick to any thai curry dish and should absolutely be used fresh, as opposed to the dried store bough spice options. Mae Ploy and Nam Jai are my top brands, but if you need a vegan paste that doesnt contain shrimp paste, Aroy-D in the white plastic tub is a good option. ![]() The brand of curry paste you use matters a great deal as you can see in my Thai curry paste review. Ginger is another staple Thai ingredient that is used in almost every dish, and essential for making curry. 2 tablespoon virgin coconut oil, or neutral oil 2-3 tablespoon red curry paste. You can often find dried lemongrass at your local supermarket, and fresh lemongrass at an Asian supermarket - you can also easily grow it as an herb in your garden if you want to really get the best quality lemongrass for your Thai dishes. You can sub onion for shallot, leave out the ginger if you don’t have, sub a different vegetable for the snap peas, etc.Lemongrass is a key Thai curry ingredient that gives Thai food so much of its unique flavor and is essential when making curry, and most Thai dishes for that matter. This recipe is super easy to modify based on whatever you have in your pantry. I love the Trader Joe’s brand because the ingredient list is just coconut milk + water and it’s not too expensive. I usually buy their 3 pack which comes with Red, Green, and Panang curry paste so I can have some variety.Ĭoconut Milk – I typically try and look for coconut milk that is made without guar gum. ![]() Pad Thai Noodles – I tried Lotus Foods pad thai noodles for the first time and they were delicious!Ĭurry Paste – my favorite brand is Mae Ploy which I get on Amazon. red coconut curry sauce that perfectly coats the pad thai noodles.flavorful – filled with ginger, shallot, and jalapeno.Why I love these Thai Coconut Curry Shrimp Noodles: Add remaining ingredients to sauce – including the shrimp, snap peas, and fresh cilantro.Prepare your pad thai noodles – according to package instructions.Make your sauce – to the same pan that cooked the shrimp, add the coconut milk, red curry paste, coconut sugar, coconut aminos (or sub soy sauce), and lime juice.Set aside shrimp (leaving aromatics in the pan). Cook your shrimp – with the ginger, jalapeno, and shallot.Lastly, you stir in your favorite cooked pad thai noodles, crunchy snap peas, and fresh cilantro for the perfect flavorful, quick, and easy dinner! How to make this Thai Coconut Curry Shrimp Noodles Recipe Next, the coconut curry sauce is made by simmering together with the remaining aromatics, plus coconut sugar, coconut aminos, and lime juice. Juicy shrimp get sautéed with ginger, shallot, and jalapeno. I’ve made this Thai Coconut Curry Shrimp Noodles Recipe three times in the past 10 days, which I’m pretty sure makes this recipe a new favorite over here! ![]()
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