Some friends and I decided to start doing themed dinner parties each month. This month’s theme was “Thai,” and I volunteered to make the main course. I’ve made a few Thai-inspired dishes before, such as this Thai Black Rice Salad, which could be a main dish, but never a main main dish.
I found this recipe for Thai Shrimp Halibut Curry on Epicurious.com, and boy was it delicious and easy. I modified the recipe some to feature all shrimp instead of the halibut, but I’ll make it again with the halibut sometime. This would also be delicious with chicken or even tofu if you aren’t a seafood fan. I’d also add chickpeas, since I seem to be obsessed with chickpeas.
Here’s why this recipe was a great choice:
- It didn’t require a lot of fancy (expensive) ingredients. Fish sauce and curry paste are easy to come by and inexpensive. The Thai Kitchen brand of curry is widely available and only has spices in it – no weird additional ingredients.
- It was easy to make the curry and rice in advance. The shrimp only take a few minutes to cook so you reheat the curry right before serving and drop them in.
- It’s transportable and freezable (the curry part – separate from the rice).
- The recipe easily doubles.
- It was super flavorful and pretty healthy.
My friend Allyn made a delicious Siam Sunray cocktail, featuring vodka and coconut rum muddled with ginger and a thai chile and topped with soda and a squeeze of lime. It was so refreshing!
She also made a shaved cucumber and mint salad with fresh mango on top. A perfect salad for summer.
Here’s a pic of the curry finishing on the stove. Once we brought it over to Nesrin’s (who hosted), I let it simmer on low until we were just about to eat. I let the shrimp cook in the curry for about five minutes before serving it.
Look how happy this guy is to eat his tasty meal!
I didn’t get a good photo of it, but we had ginger-spiked no-cook goat cheese cheesecake for dessert that Nesrin made. Yum.
It was a successful dinner party. Looking forward to the next one!
Thai Green Curry with Shrimp
Yield: 4 servings
Since it's freezable, flavorful and something different than pasta, this recipe would also make for a great meal to take to new parents. Up the dried peppers to make it spicier if you want. The curry on its own isn't very spicy.
1 tablespoon vegetable oil
1 cup chopped onions
1 large red bell pepper, diced
2 tablespoons minced peeled fresh ginger
1 teaspoon dried chile flakes
2 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand)
1 can unsweetened coconut milk
3 large limes, divided
1 tablespoon fish sauce (don't be scared - it just adds flavor depth)
24-30 ounces uncooked peeled large shrimp (you could add more or less shrimp depending on your guests)
4 tablespoons butter (this made the sauce velvety)
1/3 cup chopped fresh cilantro
1/3 cup chopped fresh basil
Cooked jasmine rice
Saute onions, pepper, ginger and chile flakes in olive oil in a deep skillet or saute pan (you can also use a stock pot or dutch oven) until onion is translucent. Add red curry paste and mix well until well distributed. Add coconut milk, zest and juice from two limes, and fish sauce. If making curry in advance, pause here and refrigerate or simmer on low for up to an hour.
Five minutes before serving (if curry has been chilled, reheat first), bring to a simmer and add shrimp and butter. Cook five minutes until shrimp is cooked through.
Serve with lime wedges from remaining lime, chopped cilantro and basil, and rice.