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Thai Shrimp Curry

Thai Shrimp Curry Recipe

  • Author: Ester Perez
  • Total Time: 40 minutes
  • Yield: 4-6 1x


Thai Shrimp Curry Recipe


  • 2 lbs deveined shrimp in shell or with tail on
  • 2 Tablespoons coconut oil
  • 1 onion chopped
  • 7 garlic cloves minced
  • 1 teaspoon ground cumin
  • 2 teaspoons continental curry
  • 2 teaspoons madras powder
  • 1 can full fat coconut milk
  • 12 cups water
  • 23 Tablespoons honey
  • 12 Tablespoons potato flour to thicken
  • salt to taste


  1. Heat oil in a stockpot to medium low heat. Add onions and saute for 5 minutes.
  2. Add garlic cloves and saute another 2-3 minutes. Add spices and saute 1-2 minutes.
  3. Add shrimp and saute another 1-2 minutes.
  4. Add coconut milk and enough water to cover shrimp. About 1-2 cups. (I filled can up with water)
  5. Add honey and lightly season with salt. Flavors will concentrate so do not over salt. Sift in potato flour to slightly thicken.
  6. Bring to a boil and reduce to a simmer. Cover and simmer for 15-20 minutes.
  7. Taste for desired flavor and adjust accordingly.
  8. Top with cilantro. Serve immediately. Leftovers can be stored in a sealed container in the fridge for 24 hours.
  • Prep Time: 5 mins
  • Cook Time: 35 mins
  • Category: Main
  • Cuisine: Thai
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