Creamy Thai Curry with Shrimp and Vegetables

Ingredients

• 400 g large raw shrimp (prawns) (raw)
• 250 ml coconut milk
• 125 g Thai red curry paste (1 jar; yellow curry paste can be used for a milder flavor)
• 1 red bell pepper (cut into strips)
• 150 g snow peas and/or green beans (optionally parboil for 3 minutes)
• 2 teentjes garlic (finely chopped)
• 2 cm fresh ginger (grated)
• 1.5 el fish sauce (or soy sauce)
• 1.5 el brown sugar (Sukrin sugar substitute can be used)
• 0.5 lime (juice)
• 1 el stir-fry oil (or coconut oil)

Steps

1. 1

   Heat 1 tbsp stir-fry oil or coconut oil in a large wok or sauté pan over medium heat.

2. 2

   Add the red curry paste, grated ginger, and finely chopped garlic. Stir-fry for 1–2 minutes, until fragrant.

3. 3

   Add a splash of coconut milk to the curry paste and stir until smooth.

4. 4

   Add the remaining coconut milk, bell pepper strips, and snow peas and/or green beans. Fry briefly.

5. 5

   Transfer the mixture to the slow cooker.

6. 6

   Add the fish sauce, brown sugar, and lime juice, and stir into the curry sauce. Taste and adjust as desired.

7. 7

   Set the slow cooker to Low and cook the curry for 4–5 hours.

8. 8

   Pat the raw shrimp dry with paper towels.

9. 9

   Add the shrimp to the slow cooker during the last 20 minutes. Cook them in the sauce until pink and juicy; do not heat them for too long, or they will become tough.

10. 10

    Serve the curry with jasmine rice or pandan rice. Naan bread and pickled cucumber are also suggested accompaniments.

Notes

The source mentions jasmine rice or pandan rice, naan bread, and pickled cucumber as serving suggestions, but provides no quantities or preparation method for them. The 4–5 hour cooking time is the slow-cooker duration; the shrimp are added during the last 20 minutes.

Nutrition per serving

• dinner
• main course
• slow cooker
• Thai curry
• shrimp
• dairy-free
• gluten-free