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Thai Shrimp Curry

by Ruby Chan June 06, 2019

Thai Shrimp Curry

YIELD: 4 servings
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME:  25 minutes


  • 1 tablespoon vegetable oil
  • 1 cup thinly sliced onions, from one small onion
  • 1/3 cup freshZen Ginger Scallion Pesto
  • 2 1/2 tablespoons Thai green, red, or yellow curry paste
  • 1 (14-ounce) can coconut milk
  • 1/4 cup water
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 2 pounds 21-25 or 31-35 shrimp, peeled and deveined
  • 1/4 cup chopped fresh cilantro or Thai basil
  • Lime wedges, for serving
  • Rice, for serving


  1. Heat the oil in a large skillet over medium-high heat.
  2. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce heat.
  3. Add freshZen Ginger Scallion Pesto and curry paste of your choosing. Stir-fry for 2 minutes.
  4. Add coconut milk, water, fish sauce, and brown sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes.
  5. Sprinkle with the cilantro and/or Thai basil. Serve with rice and lime wedges.

Ruby Chan
Ruby Chan


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