Sustainable Seafood: Thai Shrimp Curry

This Thai favorite is traditionally served with steamed rice and a side salad of lettuce, cucumber, basil and cilantro to aid digestion.


| May/June 2007



CK 1

Thai shrimp curry with steamed rice, photographed at the Monterey Bay Aquarium, is served with a green salad.


Photo By Batista Moon Studio

Thai Shrimp Curry 
Serves 4

This Thai favorite is traditionally served with steamed rice and a side salad of lettuce, cucumber, basil and cilantro to aid digestion. Shrimp are low in mercury, and Seafood Watch recommends you choose domestic rather than imported shrimp. U.S. shrimp trawlers use turtle-safe nets, and U.S. environmental laws minimize the damage shrimp farms cause to mangrove forests.

Curry Sauce:

2 tablespoons canola oil
2 shallots, sliced
1/2 teaspoon minced garlic
2 1/2 teaspoons curry powder
1/2 teaspoon ground turmeric
1 teaspoon ground chili paste (optional)
2 tablespoons soy sauce
1 stalk lemongrass, cut into 1-inch pieces and bruised with knife
1-inch piece fresh ginger, cut into
1/4-inch-thick slices
3 cups coconut cream or canned coconut milk
1/2 teaspoon salt
3 tablespoons brown sugar

Rice:

1 1/2 cups jasmine rice, steamed; follow package directions





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