O Canada and a Thai Red Curry..

Thai Red Curry with Shrimp

Hmm. I'm feeling indecisive about that picture. I'm struggling with trying to look at it objectively. It's just that it tasted so good. But perhaps it doesn't look tantalizing at all. I'm regretting the haphazard way in which I ripped up the basil and threw it in there, with complete and utter disregard for appearance. But I was so eager to dive in and start eating that the basil stood no chance. I tore it, I shredded it, I think I even bruised it. It was all I could do to stop and take a picture, with my camera in one hand and my fork, ready to take a plunge, in the other.

I LOVE Thai curries. In fact, in writing this post, my mouth is watering. Thai curries can be so aromatic, fresh and colourful, with their ingredients just cooked enough to still show their vibrant colour. And any dish where I can freely choose to top it with fresh coriander, thai basil, or regular basil, well, let's just say, it's heaven in a bowl.

There was a time when the extent of my Thai curry making involved some cubed chicken breast, a can of coconut milk and a dollop of red or green curry paste. And if you've never made a Thai curry before, I recommend that you at least start there. See what you get and build on it. It's worth it.

There seems to be a number of staple ingredients in Thai cooking that just seem to go so well together. And there is something so rewarding in starting with a plain can of coconut milk and turning it into something wonderful. You can add so much to the flavour by adding any number of ingredients.

So, here is my recipe.

A Canadian Girl's Version of Thai Red Curry with Shrimp
Also known as Thai Red Curry with Shrimp, Eh.
Serves 2

1 teaspoon peanut oil (olive oil won't hurt)
1 teaspoon grated ginger
1 good sized clove of garlic, minced
1 teaspoon lemongrass, minced (i buy it pre-minced in a jar)
1 cup of vegetable or chicken stock
1 can of coconut milk
1 tablespoon of fish sauce
1 tablespoon of soy sauce
1 teaspoon of red curry paste (some are hotter than others, I used a whole tablespoon but start with a teaspoon and add to taste)
5 kaffir lime leaves
shrimp or chicken (6-10 shrimp per person or 1 cubed chicken breast per person, you be the judge)
handful of snow peas
rice stick noodles to serve 2 people
thai (or regular) basil or coriander to garnish


Put peanut oil in a pan over medium high heat. Add ginger, garlic and lemongrass. Stir into oil for 1 minute or so. If you are using chicken, add it now and saute for a minute or two. (it will continue to cook in the coconut milk) Add curry paste, coconut milk and stock. Stir to combine.
Add fish sauce and soy sauce and lime leaves if using. Let the mixture simmer and reduce a little for about 5-7 minutes. Add the rice stick noodles directly into the curry.
The starch from the noodles will help to thicken the sauce. (Don't overdo the portion size on the noodles, or your sauce will become too thick, see below.)**
Keep stirring until the noodles and chicken (if using) are cooked. If it thickens more than you want it to, add a bit more stock. Add the shrimp (if using) and snow peas about 3 minutes before you are ready to take it off the stove.
I like my snow peas crunchy, if you want them softer, add them earlier, but just be sure not to overcook the shrimp.

**If you want more noodles, cook some more in a separate pot on the side and add to the curry when it is ready.

You can leave the noodles out altogether if you want, let the curry reduce a bit longer, and serve with rice.

Top with cilantro or basil and serve!