Shrimp Thai Curry

Photography: Tango | Food Styling: Denyse Roussin | Prop Styling: Caroline Simon

  • Total time 25 minutes
  • Portion size 4 servings



In large saucepan, heat oil over medium heat; cook white parts of green onions and ginger, stirring occasionally, for 3 minutes. Add curry paste; cook, stirring, for 1 minute. Mix in sweet potatoes, coconut milk, sugar, fish sause and 1 1/2 cups water. Bring to boil; reduce heat and simmer, stirring occasionally, until sweet potatoes are tender, about 6 minutes.

Add shrimp and snow peas; cook until shrimp are cooked through and snow peas are tender-crisp, about 4 minutes. remove from heat; stir in lime juice. Spoon into bowls. Sprinkle with remaining green onions, cashews and cilantro (if using).

Nutritional facts PER SERVING: about

  • Calories 610
  • Total fat 29 g
  • Saturated fat 19 g
  • Sodium 690 mg
  • Total carbohydrate 59 g
  • Fibre 4 g
  • Sugars 22 g
  • Protein 29 g
  • Iron 8 mg
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Lunch & Dinner

Shrimp Thai Curry