My version of Thai Style shrimp curry has to be one of the dinners I make most often. This dish is easy and quick to come together and, while not traditional in terms of Thai cuisine, it packs a huge punch in flavor. Using large, high-quality shrimp and fresh seasonal veg is key to taking this one to the next level. It's great for a weeknight meal, but fun enough to make for friends.

Enjoy this content and want show support by buying me a "coffee"? Head here: https://ko-fi.com/brianlagerstrom

And as always, I love to see what you're cooking. Be sure to take pics and tag @brian_lagerstrom on Instagram.



FOR THIS RECIPE YOU WILL NEED

3-4 TBPS COCONUT OIL FOR SAUTEING EVERYTHING

2 LBS SHRIMP (SHELL ON 16-20 PINK SHRIMP USED IN THIS VIDEO)
1.5C. SHISHITO PEPPER cut (feel free to sub in another green vegetable)
1.5C. GREEN BEANS cut
10g or 2 TBPS GROUND TURMERIC
10g or 2 TBPS YELLOW CURRY POWDER
2 INCH KNOB OF GINGER grated
3 GARLIC CLOVES
1 CAN OF HEAVY COCONUT MILK (not cream or lite & unsweetened)
1.5- 2 CUPS SHRIMP STOCK (self made from shrimp shells preferred, store bought chicken totally fine)
25g or 2TBPS SUGAR
25g or 1.5-2 TBPS CHILE GARLIC SAUCE (SAMBAL - what I use) or SRIACHA
25g or 2 TBPS FISH SAUCE
25g or 2 TBPS RICE VINEGAR


FOR THE RICE

425g RICE
300g WATER
5g SALT


Cilantro and Lime make a good garnish. Thanks for watching! Let us know what you think.


AFFILIATE LINK to buy my 14" nonstick: https://amzn.to/3mWF5h3



#shrimpcurry #takeout #shrimprecipe