If you’re in search of some coastal flavors that feel refreshing, you’re in the right place. Thai cuisine has a way of bringing the essence of the sea right to your plate. From Spicy Thai Shrimp and Basil Stir-Fry to Thai Coconut Shrimp Curry, there’s something for every seafood lover. And let’s not forget the zesty Thai Shrimp and Mango Salad. These recipes are perfect for creating a seaside escape at home.
Spicy Thai Shrimp and Basil Stir-Fry
Spicy Thai Shrimp and Basil Stir-Fry is a delightful and aromatic dish that brings the authentic flavors of Thailand right to your kitchen. This recipe combines succulent shrimp with the fresh and vibrant taste of basil, creating a perfect balance of spicy, savory, and slightly sweet notes. The dish is quick to prepare and is perfect for a weeknight dinner or when you want to impress guests with minimal effort.
The key to this dish is using fresh ingredients and cooking the shrimp just right to maintain their juicy texture. This dish isn’t only full of flavor but also visually appealing, with its bright green basil leaves and red chili peppers adding a pop of color. The use of Thai fish sauce and soy sauce provides a depth of flavor that complements the natural sweetness of the shrimp.
The heat from the chili peppers can be adjusted according to your preference, making it accessible for those who prefer a milder dish. Paired with steamed jasmine rice, this Spicy Thai Shrimp and Basil Stir-Fry is sure to become a favorite in your culinary repertoire.
Ingredients for 4-6 servings:
- 1 1/2 pounds large shrimp, peeled and deveined
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 2-3 Thai red chili peppers, sliced
- 1 onion, sliced
- 1 red bell pepper, sliced
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon oyster sauce
- 1 tablespoon sugar
- 1 cup fresh basil leaves
- Cooked jasmine rice, for serving
Cooking Instructions:
- Prepare the Shrimp: Start by cleaning the shrimp, peeling, and deveining them. Rinse the shrimp under cold water and pat them dry with a paper towel. This will help them cook evenly and absorb the flavors better.
- Heat the Oil: In a large wok or skillet, heat the vegetable oil over medium-high heat until it’s shimmering. This guarantees that the shrimp will cook quickly and develop a nice sear.
- Sauté Aromatics: Add the minced garlic and sliced Thai chili peppers to the hot oil. Stir-fry them for about 30 seconds until the garlic is fragrant and the chilies begin to release their oils.
- Cook the Vegetables: Toss in the sliced onion and red bell pepper. Stir-fry for 2-3 minutes until the vegetables start to soften but still retain some crunch.
- Add the Shrimp: Move the vegetables to the side of the wok and add the shrimp in a single layer. Cook the shrimp for about 1-2 minutes on each side, or until they turn pink and opaque.
- Season the Dish: Pour in the fish sauce, soy sauce, oyster sauce, and sugar. Stir everything together, making sure the shrimp and vegetables are well-coated with the sauces.
- Add Basil Leaves: Ultimately, add the fresh basil leaves and stir-fry for another minute until the basil is wilted and everything is well combined.
- Serve: Remove from heat and serve immediately over steamed jasmine rice, allowing the flavors to meld with the rice.
Extra Tips:
When cooking Spicy Thai Shrimp and Basil Stir-Fry, make sure you use fresh basil leaves as they add a unique aroma and flavor that dried basil can’t replicate. If Thai basil is available, it’s the best option, but sweet basil can be used as a substitute.
Additionally, adjust the number of chili peppers based on your spice tolerance; removing the seeds can also reduce the heat. Finally, be careful not to overcook the shrimp to keep them tender and juicy. Enjoy this dish fresh and hot for the best taste experience.
Thai Coconut Shrimp Curry
Thai Coconut Shrimp Curry is a flavorful and aromatic dish that perfectly balances the richness of coconut milk with the subtle heat of red curry paste. This dish is a delightful combination of tender shrimp, fresh vegetables, and fragrant herbs, all simmered in a luscious coconut curry sauce.
It’s a perfect meal for those who enjoy a bit of spice and the exotic flavors of Thai cuisine. Whether you’re hosting a dinner party or simply want to treat your family to an exotic meal, this dish is sure to impress.
The key to a great Thai Coconut Shrimp Curry lies in the quality of its ingredients. Fresh shrimp and vegetables are essential, as is a good quality red curry paste. Coconut milk adds a creamy richness, while fish sauce and lime juice provide the perfect balance of salty and sour.
It’s a dish that’s not only delicious but also quick and easy to prepare, making it an ideal weeknight dinner. Best served with steamed jasmine rice, this curry is a wholesome and satisfying meal that brings the vibrant flavors of Thailand straight to your table.
Ingredients (serves 4-6):
- 1 pound of large shrimp, peeled and deveined
- 2 tablespoons of vegetable oil
- 1 onion, thinly sliced
- 2 cloves of garlic, minced
- 1 tablespoon of fresh ginger, grated
- 3 tablespoons of red curry paste
- 1 can (14 ounces) of coconut milk
- 1 tablespoon of fish sauce
- 1 tablespoon of brown sugar
- 1 red bell pepper, sliced
- 1 cup of snap peas
- 1/4 cup of fresh basil leaves
- Juice of 1 lime
- Salt and pepper, to taste
- Steamed jasmine rice, for serving
Cooking Instructions:
- Prepare the Shrimp: Start by peeling and deveining the shrimp, ensuring they’re clean. Pat them dry with a paper towel and set aside.
- Sauté Aromatics: Heat the vegetable oil in a large pan over medium heat. Add the sliced onion and sauté until translucent, about 3-4 minutes. Add the minced garlic and grated ginger, cooking for an additional 1 minute until fragrant.
- Cook the Curry Paste: Stir in the red curry paste and cook for 1-2 minutes, allowing the flavors to meld with the aromatics.
- Simmer the Coconut Sauce: Pour in the coconut milk, fish sauce, and brown sugar. Stir well to combine and bring the mixture to a gentle simmer.
- Add Vegetables and Shrimp: Add the sliced red bell pepper and snap peas to the pan. Let them cook for 3-4 minutes until slightly tender. Then, add the shrimp and cook until they turn pink and are cooked through, about 3-5 minutes.
- Finish with Herbs and Lime: Remove the pan from heat and stir in the fresh basil leaves and lime juice. Season with salt and pepper to taste.
- Serve: Spoon the curry over a bed of steamed jasmine rice and serve immediately.
Extra Tips:
When cooking Thai Coconut Shrimp Curry, it’s important to not overcook the shrimp as they can quickly become tough and rubbery. Keep an eye on the shrimp as they cook, and remove them from the heat as soon as they become opaque and pink.
For added depth of flavor, consider adding a few kaffir lime leaves or lemongrass stalks to the curry as it simmers. If you prefer a spicier dish, you can increase the amount of red curry paste or add a sliced Thai chili. Enjoy experimenting with the balance of flavors to suit your personal taste!
Lemongrass Grilled Shrimp Skewers
Lemongrass Grilled Shrimp Skewers are a delightful and flavorful dish perfect for any occasion, whether it’s a backyard barbecue or a casual dinner with friends. The combination of fresh shrimp marinated in a fragrant blend of lemongrass, garlic, and lime juice creates a succulent and aromatic delight that’s hard to resist. Grilled to perfection, these skewers offer a delightful balance of citrusy and savory flavors that are sure to impress your guests.
The key to making these skewers truly stand out is the marinade. Lemongrass, a staple in Thai cuisine, imparts a unique citrusy aroma and flavor that pairs beautifully with shrimp. Combined with garlic, lime juice, and a hint of chili, the marinade not only enhances the natural sweetness of the shrimp but also tenderizes them, ensuring a juicy and flavorful bite with every skewer.
Serve these skewers with a side of jasmine rice or a fresh salad for a complete meal that brings the vibrant tastes of Thailand to your table.
Ingredients for 4-6 people:
- 1 ½ pounds of large shrimp, peeled and deveined
- 3 stalks of lemongrass, finely chopped
- 4 cloves of garlic, minced
- 2 tablespoons of fish sauce
- 3 tablespoons of lime juice
- 1 tablespoon of brown sugar
- 1 teaspoon of chili flakes (optional)
- Salt and pepper to taste
- 2 tablespoons of vegetable oil
- Wooden or metal skewers
- Fresh cilantro, for garnish
Cooking Instructions:
- Marinate the Shrimp: In a large bowl, combine the finely chopped lemongrass, minced garlic, fish sauce, lime juice, brown sugar, chili flakes, salt, and pepper. Whisk the ingredients until well blended. Add the shrimp to the bowl and toss until they’re evenly coated. Cover the bowl with plastic wrap and let the shrimp marinate in the refrigerator for at least 30 minutes, up to 2 hours for more intense flavor.
- Prepare the Skewers: If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning on the grill. Once soaked, thread the marinated shrimp onto the skewers, ensuring they aren’t too tightly packed to allow even cooking.
- Preheat the Grill: Preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates with vegetable oil to prevent sticking.
- Grill the Shrimp Skewers: Place the shrimp skewers on the preheated grill. Cook for about 2-3 minutes on each side, or until the shrimp are pink, opaque, and slightly charred on the edges. Be careful not to overcook the shrimp, as they can become tough and rubbery.
- Serve: Remove the skewers from the grill and transfer them to a serving platter. Garnish with fresh cilantro and serve immediately with your choice of sides.
Extra Tips:
For the best results, always use fresh, high-quality shrimp. If fresh lemongrass is unavailable, you can substitute it with lemongrass paste, which can be found in most grocery stores.
Adjust the level of chili flakes to suit your heat preference, or omit them altogether for a milder flavor. If you’re using wooden skewers, soaking them is vital to prevent burning.
Finally, keep a close eye on the shrimp while grilling, as they cook quickly and can become overdone in a matter of seconds.
Thai Shrimp and Mango Salad
Thai Shrimp and Mango Salad is a revitalizing and vibrant dish that perfectly balances sweet, tangy, and spicy flavors. This salad is a delightful combination of succulent shrimp, juicy mangoes, and crisp vegetables, all tossed in a zesty dressing that highlights the essence of Thai cuisine. It’s ideal for a light lunch or a starter at a dinner party, offering a taste of the tropics with every bite.
The beauty of this dish lies in its simplicity and the freshness of its ingredients. The sweetness of the mangoes complements the natural sweetness of the shrimp, while the lime juice and fish sauce dressing infuse the salad with a savory and tangy depth. Fresh herbs like cilantro and mint add a fragrant aroma and vibrant green color, making the salad not only delicious but visually appealing.
This Thai Shrimp and Mango Salad is perfect for serving 4-6 people.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 2 ripe mangoes, peeled and sliced into thin strips
- 1 cucumber, julienned
- 1 red bell pepper, thinly sliced
- 1/4 cup red onion, thinly sliced
- 1/2 cup fresh cilantro leaves
- 1/4 cup fresh mint leaves
- 3 tablespoons fish sauce
- 3 tablespoons lime juice
- 2 tablespoons palm sugar or brown sugar
- 1-2 Thai bird chilies, finely chopped
- Salt to taste
- 1 tablespoon vegetable oil
Cooking Instructions:
- Cook the Shrimp: Heat the vegetable oil in a large skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside to cool.
- Prepare the Dressing: In a small bowl, combine the fish sauce, lime juice, palm sugar, and chopped chilies. Stir until the sugar is dissolved. Taste and adjust the seasoning with salt if necessary.
- Assemble the Salad: In a large salad bowl, combine the cooked shrimp, mango slices, cucumber, red bell pepper, red onion, cilantro leaves, and mint leaves.
- Dress the Salad: Pour the dressing over the salad ingredients. Toss gently to make sure everything is well coated with the dressing.
- Serve: Transfer the salad to a serving platter or individual plates. Garnish with additional cilantro leaves or chilies if desired.
Extra Tips:
When choosing mangoes for this salad, opt for ones that are ripe yet firm to make sure they hold their shape when sliced. If you prefer less heat, reduce the number of chilies or omit them altogether.
This salad can be made ahead of time; however, it’s best to add the dressing right before serving to maintain the crispness of the vegetables. For added crunch, consider tossing in some roasted peanuts or cashews right before serving.
Tom Yum Goong (Thai Shrimp Soup)
Tom Yum Goong, or Thai Shrimp Soup, is a classic dish that combines the vibrant flavors of Thailand into a delicious and aromatic soup. This dish is beloved for its hot and sour taste, with a perfect balance of spicy, sour, salty, and sweet notes. The soup is made with juicy shrimp, a medley of fresh herbs, and a rich broth that’s both hearty and invigorating.
Tom Yum Goong is a perfect dish for those who enjoy spicy foods and are looking to explore the depths of Thai cuisine. Originating from Central Thailand, this soup has become popular worldwide for its complexity and depth of flavor. The key to an authentic Tom Yum Goong lies in the use of fresh ingredients such as lemongrass, kaffir lime leaves, galangal, and Thai chilies, which provide the soup with its signature fragrance and taste.
The soup is typically made with shrimp, but variations can include chicken or other types of seafood. It’s often served as a starter or a main course and pairs well with steamed jasmine rice.
Ingredients for 4-6 servings:
- 1 lb (450g) large shrimp, peeled and deveined
- 4 cups (1 liter) chicken or shrimp stock
- 2 stalks lemongrass, cut into 2-inch pieces and smashed
- 3-4 kaffir lime leaves, torn into pieces
- 1-inch piece galangal, sliced
- 2-3 Thai chilies, smashed
- 200g mushrooms, sliced
- 2 tomatoes, quartered
- 1 small onion, sliced
- 3 tablespoons fish sauce
- 2 tablespoons lime juice
- 1 tablespoon roasted chili paste (Nam Prik Pao)
- 1 teaspoon sugar
- Fresh cilantro, chopped, for garnish
Cooking Instructions:
- Prepare the Broth: In a large pot, bring the chicken or shrimp stock to a boil over medium-high heat. Add the lemongrass, kaffir lime leaves, galangal, and Thai chilies. Reduce the heat to medium-low and let it simmer for about 5 minutes to allow the flavors to infuse into the broth.
- Add Vegetables: Add the sliced mushrooms, tomatoes, and onion to the broth. Stir gently and let them cook for around 5 minutes until the vegetables become tender.
- Cook the Shrimp: Increase the heat to medium and add the shrimp to the pot. Cook for 2-3 minutes or until the shrimp turn pink and are cooked through.
- Season the Soup: Stir in the fish sauce, lime juice, roasted chili paste, and sugar. Mix well and taste the soup. Adjust the seasoning by adding more fish sauce or lime juice if needed to achieve your desired balance of flavors.
- Serve the Soup: Remove the soup from heat and ladle into serving bowls. Garnish with fresh cilantro before serving. Enjoy the soup hot, ideally with a side of steamed jasmine rice.
Extra Tips:
For an even more authentic flavor, try using fresh shrimp shells to make your own stock by simmering them with water and a few aromatics. This will enhance the depth of the broth.
If you prefer a milder soup, reduce the number of Thai chilies or remove the seeds before adding them. Be sure to taste as you go, adjusting the seasoning to your preference, as the balance of flavors is key to a successful Tom Yum Goong.
Finally, remember that fresh ingredients make a significant difference in the aroma and taste, so opt for fresh herbs and spices whenever possible.
Green Curry Shrimp With Vegetables
Green Curry Shrimp With Vegetables is a vibrant and aromatic dish that brings the exotic flavors of Thailand right to your kitchen. This dish is a perfect combination of tender shrimp, crisp vegetables, and a rich, creamy green curry sauce that’s both spicy and sweet. It’s a quick and easy recipe that’s ideal for a weeknight dinner but impressive enough for entertaining guests. The balance of flavors and textures will leave you and your family craving for more.
The secret to a successful Green Curry Shrimp With Vegetables lies in the quality of the ingredients and the precision in layering flavors. Fresh shrimp, colorful vegetables, and authentic Thai green curry paste are vital components that create a symphony of tastes. This dish is best served with steamed jasmine rice or rice noodles to soak up the delicious sauce. Enjoy this culinary journey to Thailand with your loved ones by preparing this delightful dish.
Ingredients (serves 4-6):
- 1 pound (450g) large shrimp, peeled and deveined
- 2 tablespoons vegetable oil
- 1 onion, thinly sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh ginger, grated
- 2-3 tablespoons Thai green curry paste
- 1 can (14 ounces) coconut milk
- 1 cup vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 cup sugar snap peas
- 1 cup baby corn
- 1 cup broccoli florets
- 1/4 cup fresh basil leaves
- 2 tablespoons lime juice
- Salt, to taste
- Cooked jasmine rice or rice noodles, for serving
Cooking Instructions:
- Prepare the Ingredients: Begin by prepping all your ingredients. Peel and devein the shrimp, slice the onion and red bell pepper, mince the garlic, and grate the ginger. Confirm your vegetables are washed and cut into bite-sized pieces.
- Sauté Aromatics: Heat the vegetable oil in a large skillet or wok over medium heat. Add the sliced onion and sauté until translucent, about 3 minutes. Add the minced garlic and grated ginger, and cook for another minute until fragrant.
- Cook the Curry Paste: Stir in the green curry paste and cook for 1-2 minutes, allowing the paste to release its aromas and flavors. This step is essential for deepening the curry’s taste.
- Add Liquids: Pour in the coconut milk and vegetable broth, stirring to combine with the curry paste. Bring the mixture to a gentle simmer.
- Season the Sauce: Add the fish sauce and brown sugar. Stir well to confirm the sugar dissolves completely. Taste and adjust the seasoning, adding more curry paste or fish sauce if desired.
- Cook the Vegetables: Add the red bell pepper, sugar snap peas, baby corn, and broccoli florets to the sauce. Simmer for 5-7 minutes until the vegetables are tender but still crisp.
- Add Shrimp: Gently add the shrimp to the skillet. Cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
- Finish with Herbs and Lime: Once the shrimp are cooked, stir in the fresh basil leaves and lime juice. Remove from heat and season with salt to taste.
- Serve: Serve the Green Curry Shrimp With Vegetables immediately over a bed of steamed jasmine rice or rice noodles. Garnish with additional basil leaves if desired.
Extra Tips:
For the best results, use fresh shrimp and vegetables. If you prefer a spicier curry, you can add more green curry paste or a few slices of fresh chili. Make sure not to overcook the shrimp as they can become rubbery; they should just turn pink and opaque.
You can customize the vegetables based on what you have on hand, such as adding zucchini, carrots, or eggplant. If you have access to Thai basil, it will add an authentic touch to the dish. Enjoy your flavorful homemade Thai experience!
Pad Thai With Shrimp
Pad Thai with shrimp is a delicious and popular Thai street food dish that combines the savory flavors of stir-fried noodles with succulent shrimp, fresh vegetables, and a tangy sauce. This dish is perfect for those who enjoy a balance of sweet, salty, and spicy flavors in their meals.
It’s a versatile recipe that can be customized to suit your taste preferences and is certain to impress your family or guests at your next dinner gathering.
This Pad Thai with shrimp recipe serves 4-6 people and provides a delightful culinary experience that’s both satisfying and nutritious. The combination of tender rice noodles, fresh shrimp, and crunchy peanuts, all tossed in a flavorful sauce, creates a perfect harmony of textures and tastes.
It’s a relatively simple dish to prepare, making it an excellent choice for a weeknight dinner or a special weekend treat.
Ingredients (for 4-6 servings):
- 8 ounces rice noodles
- 2 tablespoons vegetable oil
- 1 pound large shrimp, peeled and deveined
- 3 cloves garlic, minced
- 2 large eggs, lightly beaten
- 1 cup bean sprouts
- 1/4 cup chopped green onions
- 1/4 cup chopped cilantro
- 1/4 cup crushed peanuts
- 1 lime, cut into wedges
For the sauce:
- 3 tablespoons fish sauce
- 2 tablespoons tamarind paste
- 1 tablespoon soy sauce
- 2 tablespoons palm sugar or brown sugar
- 1 tablespoon sriracha or chili paste
Cooking Instructions:
- Prepare the Noodles: Soak the rice noodles in warm water for about 20-30 minutes until they’re pliable but not too soft. Drain and set aside.
- Make the Sauce: In a small bowl, whisk together the fish sauce, tamarind paste, soy sauce, palm sugar, and sriracha or chili paste. Adjust the seasoning to taste and set aside.
- Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and are fully cooked. Remove the shrimp from the pan and set aside.
- Sauté Garlic and Eggs: In the same pan, add the remaining 1 tablespoon of oil. Add the minced garlic and sauté for about 30 seconds until fragrant. Push the garlic to the side of the pan and pour in the beaten eggs. Scramble the eggs until they’re just set.
- Combine and Stir-Fry: Add the soaked noodles to the pan, followed by the prepared sauce. Toss everything together to guarantee the noodles are evenly coated with the sauce. Add the cooked shrimp, bean sprouts, and half of the green onions. Stir-fry for another 2-3 minutes.
- Garnish and Serve: Transfer the Pad Thai to a serving platter. Garnish with the remaining green onions, chopped cilantro, and crushed peanuts. Serve with lime wedges on the side for squeezing over the top.
Extra Tips:
To guarantee the best texture for your Pad Thai, be careful not to over-soak the noodles, as they should remain slightly firm before stir-frying.
Adjust the spiciness of the dish by varying the amount of sriracha or chili paste according to your preference. For an even richer flavor, you can add a splash of lime juice or a sprinkle of extra peanuts just before serving.
Finally, for a vegetarian version, you can substitute the shrimp with tofu or extra vegetables.
Thai Shrimp and Pineapple Fried Rice
Thai Shrimp and Pineapple Fried Rice is a delightful and vibrant dish that combines the savory flavors of shrimp with the sweetness of fresh pineapple. This recipe is perfect for those who love the unique balance of sweet and savory that’s characteristic of Thai cuisine. Not only does it taste incredible, but it also looks stunning with its colorful array of ingredients.
This dish is traditionally served in a hollowed-out pineapple for an impressive presentation, making it great for parties or special occasions.
The key to this dish is to use day-old rice, which guarantees that the grains are perfectly separated and not mushy. The shrimp adds a deliciously tender and juicy element, while the pineapple brings a rejuvenating sweetness that complements the other ingredients beautifully.
With aromatic spices and herbs like garlic, ginger, and Thai basil, this fried rice is bursting with flavor. Whether you’re a seasoned cook or a novice in the kitchen, this Thai Shrimp and Pineapple Fried Rice is sure to impress your family and friends.
Ingredients for 4-6 servings:
- 3 cups cooked jasmine rice (preferably day-old)
- 1 lb large shrimp, peeled and deveined
- 1 cup fresh pineapple, diced
- 1 red bell pepper, diced
- 1/2 cup frozen peas
- 2 eggs, beaten
- 3 tablespoons vegetable oil
- 4 cloves garlic, minced
- 1 tablespoon fresh ginger, minced
- 3 tablespoons soy sauce
- 2 tablespoons fish sauce
- 1 tablespoon oyster sauce
- 1 teaspoon sugar
- 1/2 teaspoon white pepper
- 1/4 cup green onions, sliced
- 1/4 cup Thai basil leaves
- 1 lime, cut into wedges
- Optional: chopped cashews or peanuts for garnish
Cooking Instructions:
- Prepare the Ingredients: Begin by guaranteeing all your ingredients are ready. Dice the pineapple, red bell pepper, and mince the garlic and ginger. Beat the eggs in a small bowl and set aside.
- Cook the Shrimp: Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the shrimp and cook for 2-3 minutes until they turn pink and opaque. Remove the shrimp from the pan and set aside.
- Scramble the Eggs: In the same pan, add another tablespoon of oil. Pour in the beaten eggs and scramble them, breaking into small pieces. Once cooked, remove from the pan and set aside with the shrimp.
- Stir-Fry Vegetables: Add the remaining tablespoon of oil to the pan. Sauté the garlic and ginger until fragrant, about 30 seconds. Add the red bell pepper and peas, and stir-fry for 2-3 minutes until the vegetables are slightly softened.
- Combine Ingredients: Add the cooked rice to the pan, breaking up any clumps with a spatula. Stir in the soy sauce, fish sauce, oyster sauce, sugar, and white pepper, mixing well to guarantee the rice is evenly coated with the sauces.
- Add Shrimp and Eggs: Return the shrimp and scrambled eggs to the pan, stirring to combine. Add the pineapple, green onions, and Thai basil, and cook for an additional 2-3 minutes to heat through and blend flavors.
- Serve: Transfer the fried rice to a serving dish or hollowed-out pineapple halves. Garnish with optional chopped cashews or peanuts and serve with lime wedges on the side.
Extra Tips:
For the best results, use cold, day-old jasmine rice, as freshly cooked rice can be too moist and sticky for fried rice. If you don’t have day-old rice, spread freshly cooked rice on a baking sheet and refrigerate it for at least an hour before cooking.
Adjust the amount of fish sauce and soy sauce to your taste preference, keeping in mind that fish sauce provides a distinct umami flavor. To add a bit of heat, consider adding a chopped Thai chili or a dash of Sriracha sauce.
Finally, always taste the fried rice before serving to guarantee the seasoning is just right.
Panang Shrimp Curry
Panang Shrimp Curry is a deliciously creamy and aromatic dish that brings the flavors of Thailand to your table. This curry is known for its rich, nutty, and slightly sweet flavor profile, which is complemented perfectly by the subtle heat of red curry paste. The combination of tender shrimp, fresh vegetables, and fragrant spices makes this dish a favorite among Thai cuisine enthusiasts.
Whether you’re a beginner or an experienced cook, this recipe is simple to follow and promises an authentic taste of Thailand right in your own kitchen.
The base of this dish is the Panang curry paste, which is made from a blend of red chilies, lemongrass, galangal, and other traditional Thai ingredients. This paste is then combined with creamy coconut milk to create a luscious sauce that envelops the shrimp and vegetables.
The addition of kaffir lime leaves and Thai basil enhances the flavor, making this dish a must-try for anyone who loves bold and vibrant flavors. Serve it with steamed jasmine rice to soak up every bit of the delicious sauce.
Ingredients for 4-6 servings:
- 1 pound (450g) large shrimp, peeled and deveined
- 2 tablespoons Panang curry paste
- 1 can (14 oz) coconut milk
- 1 tablespoon vegetable oil
- 1 tablespoon fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 4 kaffir lime leaves, torn
- 1 red bell pepper, sliced
- 1 cup green beans, trimmed and cut into 2-inch pieces
- 1/4 cup Thai basil leaves
- 1 tablespoon lime juice
- Steamed jasmine rice, for serving
Cooking Instructions:
- Prepare the Ingredients: Start by peeling and deveining the shrimp. Slice the red bell pepper and trim the green beans. Tear the kaffir lime leaves into smaller pieces to release their aroma. Set these ingredients aside.
- Cook the Curry Paste: Heat the vegetable oil in a large skillet or wok over medium heat. Add the Panang curry paste and sauté for about 1-2 minutes until it becomes fragrant. This will help release the oils and enhance the flavors of the paste.
- Add Coconut Milk: Pour the coconut milk into the skillet, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer, allowing the flavors to meld together.
- Season the Curry: Add the fish sauce and palm sugar to the skillet. Stir until the sugar has dissolved completely, and the sauce has a smooth consistency. Adjust the seasoning to taste, adding more fish sauce or sugar if necessary.
- Cook the Vegetables: Add the sliced red bell pepper and green beans to the skillet. Let them cook in the sauce for about 3-4 minutes, or until they’re tender-crisp.
- Add the Shrimp: Gently add the shrimp to the skillet, making sure they’re submerged in the sauce. Cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
- Finish with Kaffir Lime and Basil: Stir in the torn kaffir lime leaves and Thai basil leaves. Allow them to infuse their flavors into the curry for about 1 minute. Squeeze in the lime juice to add a touch of brightness to the dish.
- Serve: Remove the curry from heat and serve it hot over steamed jasmine rice. Enjoy the rich and aromatic flavors of Panang Shrimp Curry.
Extra Tips:
When selecting shrimp, opt for the freshest available to guarantee the best texture and flavor in your curry. If Panang curry paste is unavailable, you can substitute it with red curry paste, though the flavor will differ slightly.
Be mindful of the heat level of your curry paste, as some brands can be spicier than others. Adjust the amount based on your preferred spice level. Finally, if you can’t find kaffir lime leaves, a small amount of lime zest can be used as a substitute to impart a similar citrusy flavor.
Thai Shrimp Spring Rolls With Peanut Sauce
Thai Shrimp Spring Rolls With Peanut Sauce is a delightful, fresh, and flavorful dish that combines succulent shrimp with crisp vegetables and aromatic herbs, all wrapped in delicate rice paper.
These spring rolls are perfect as an appetizer or light meal, showcasing the vibrant flavors of Thai cuisine. The peanut sauce adds a creamy, nutty finish that perfectly complements the freshness of the rolls. The combination of textures and flavors makes this dish a crowd-pleaser that’s both satisfying and nutritious.
These spring rolls aren’t only delicious but also relatively easy to prepare. The key is to have all the ingredients prepped and ready to go before you start assembling the rolls. This dish is perfect for entertaining because it can be made ahead of time and served cold, making it a convenient option for busy hosts.
The peanut sauce can also be prepared in advance, allowing the flavors to meld together, resulting in a richer, more flavorful sauce.
Ingredients (serves 4-6):
- 12 large shrimp, peeled and deveined
- 12 rice paper wrappers
- 1 cup of vermicelli noodles
- 1 cup of shredded lettuce
- 1 cup of julienned carrots
- 1 cup of julienned cucumber
- 1/2 cup of fresh mint leaves
- 1/2 cup of fresh cilantro leaves
- 1/2 cup of fresh basil leaves
- 1/4 cup of chopped peanuts (optional)
- 1 tablespoon of vegetable oil
- Salt and pepper to taste
For the Peanut Sauce:
- 1/2 cup of creamy peanut butter
- 2 tablespoons of soy sauce
- 2 tablespoons of lime juice
- 1 tablespoon of hoisin sauce
- 1 tablespoon of honey
- 1 teaspoon of grated ginger
- 1 garlic clove, minced
- 1/4 cup of warm water
Cooking Instructions:
- Prepare the Shrimp: Heat the vegetable oil in a skillet over medium heat. Season the shrimp with salt and pepper, then cook in the skillet for 2-3 minutes on each side until they turn pink and opaque. Remove from heat and set aside to cool.
- Cook the Vermicelli Noodles: Boil a pot of water and cook the vermicelli noodles according to the package instructions. Once cooked, drain and rinse them under cold water to stop the cooking process. Set aside.
- Make the Peanut Sauce: In a medium bowl, combine the peanut butter, soy sauce, lime juice, hoisin sauce, honey, grated ginger, minced garlic, and warm water. Whisk until smooth and creamy. Adjust the consistency by adding more warm water if necessary.
- Assemble the Spring Rolls: Fill a large bowl with warm water. Dip a rice paper wrapper into the water for about 10-15 seconds until it softens. Lay the wrapper flat on a clean surface. Place a few shrimp, a small handful of vermicelli noodles, some lettuce, carrots, cucumber, and a mix of mint, cilantro, and basil leaves onto the bottom third of the wrapper.
- Roll the Spring Rolls: Fold the sides of the wrapper over the filling, then roll tightly from the bottom to the top, keeping the filling compact as you roll. Repeat with the remaining ingredients.
- Serve: Place the spring rolls on a serving platter and sprinkle with chopped peanuts if desired. Serve with the prepared peanut sauce on the side for dipping.
Extra Tips:
When working with rice paper, make sure that it isn’t soaked for too long, as it can become too sticky and difficult to handle.
Keep a clean, damp kitchen towel nearby to wipe your hands and the work surface as needed. Fresh herbs are essential for authentic Thai flavors, so be generous with the mint, cilantro, and basil.
Feel free to customize the filling with other vegetables or proteins of your choice. If making ahead, cover the assembled spring rolls with a damp cloth to prevent them from drying out before serving.
Red Curry Shrimp With Bamboo Shoots
Red Curry Shrimp With Bamboo Shoots is a delightful Thai dish that combines the rich, aromatic flavors of red curry paste with the succulent taste of shrimp and the unique crunch of bamboo shoots. This dish is perfect for anyone who loves a bit of spice and a lot of flavor in their meals.
The creamy coconut milk balances the heat from the curry paste, creating a harmonious blend of tastes that’s both comforting and exciting. Whether you’re a seasoned cook or a beginner in the kitchen, this dish is simple to prepare and guaranteed to impress your family and friends.
In this recipe, we’ll guide you through the steps to create this delicious Thai shrimp dish for a serving size of 4-6 people. The ingredients are easy to find in most grocery stores, and the cooking process is straightforward, allowing you to enjoy a restaurant-quality meal in the comfort of your own home.
Get ready to commence a culinary journey to Thailand with this Red Curry Shrimp With Bamboo Shoots recipe.
Ingredients (for 4-6 servings):
- 1 pound large shrimp, peeled and deveined
- 2 tablespoons red curry paste
- 1 can (13.5 oz) coconut milk
- 1 cup bamboo shoots, sliced
- 1 red bell pepper, sliced
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 2 tablespoons vegetable oil
- 1/4 cup Thai basil leaves
- 1 tablespoon lime juice
- Salt to taste
Cooking Instructions:
- Prepare the Ingredients: Start by peeling and deveining the shrimp if not done already. Slice the bamboo shoots and red bell pepper into thin strips. This will guarantee even cooking and a pleasing texture in every bite.
- Cook the Curry Paste: In a large saucepan, heat the vegetable oil over medium heat. Add the red curry paste and sauté for about 1-2 minutes until it becomes fragrant. This step helps to release the flavors of the spices in the paste.
- Add Coconut Milk: Pour in the coconut milk and stir well to combine with the curry paste. Bring the mixture to a gentle simmer, allowing the flavors to meld together for about 3-4 minutes.
- Incorporate Vegetables: Add the sliced bamboo shoots and red bell pepper to the pan. Continue to cook for another 3 minutes until the vegetables begin to soften but still retain a slight crunch.
- Cook the Shrimp: Add the prepared shrimp to the pan. Cook for about 4-5 minutes, or until the shrimp turn pink and opaque, stirring occasionally to guarantee even cooking.
- Season the Curry: Stir in the fish sauce, brown sugar, and lime juice. Adjust the salt according to your taste preference. These ingredients add depth and balance to the dish.
- Add Thai Basil: Just before serving, add the Thai basil leaves, stirring them into the curry for an aromatic finish. Cook for an additional minute until the leaves are wilted.
- Serve: Serve the Red Curry Shrimp With Bamboo Shoots hot, with jasmine rice or noodles to soak up the delicious curry sauce.
Extra Tips: To enhance the flavors, consider using fresh, high-quality red curry paste and coconut milk. Adjust the level of spice to your liking by adding more or less curry paste.
If Thai basil is unavailable, substitute with regular basil or cilantro for a slightly different but still delightful flavor. When cooking the shrimp, be careful not to overcook them to maintain their tenderness. Enjoy your culinary creation with a side of steamed jasmine rice or rice noodles for a complete meal.
Thai Garlic Shrimp With Cilantro Lime Rice
Thai Garlic Shrimp With Cilantro Lime Rice is a vibrant and flavor-packed dish that brings a taste of Thailand to your dining table. This recipe combines succulent shrimp with a perfect blend of garlic, lime, and cilantro, served over fragrant jasmine rice infused with lime zest and cilantro. It’s a delightful meal that strikes a harmonious balance between savory and citrusy flavors, making it an ideal choice for a satisfying dinner with family or friends.
Preparing Thai Garlic Shrimp With Cilantro Lime Rice is an enjoyable culinary experience. The combination of fresh ingredients and aromatic spices creates a dish that isn’t only delicious but also visually appealing. This recipe is designed to serve 4-6 people, making it perfect for a small gathering or a family meal.
The key to success with this dish is to use fresh, high-quality shrimp and guarantee that your rice is perfectly cooked, fluffy, and infused with the zesty flavors of lime and cilantro.
Ingredients (Serves 4-6):
- 1 1/2 pounds large shrimp, peeled and deveined
- 5 cloves garlic, minced
- 3 tablespoons fish sauce
- 2 tablespoons soy sauce
- 1 tablespoon brown sugar
- 1 tablespoon lime juice
- 2 tablespoons vegetable oil
- 1 cup jasmine rice
- 2 cups water
- Zest of 1 lime
- 1/4 cup chopped fresh cilantro
- Salt and pepper to taste
- Lime wedges for serving
Cooking Instructions:
- Prepare the Rice: Rinse the jasmine rice under cold water until the water runs clear. In a medium saucepan, combine the rice and 2 cups of water. Bring to a boil over medium-high heat, then reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is tender and the water is absorbed. Remove from heat and let it sit, covered, for another 5 minutes.
- Infuse with Lime and Cilantro: Fluff the cooked rice with a fork. Stir in the lime zest and chopped cilantro, mixing well to evenly distribute the flavors. Cover the rice and set aside to keep warm.
- Prepare the Shrimp Marinade: In a large bowl, combine the minced garlic, fish sauce, soy sauce, brown sugar, and lime juice. Mix well until the sugar is dissolved. Add the shrimp to the bowl, tossing to coat them evenly. Let them marinate for about 10-15 minutes.
- Cook the Shrimp: Heat the vegetable oil in a large skillet over medium-high heat. Once the oil is hot, add the marinated shrimp in a single layer. Cook for 2-3 minutes on each side, or until the shrimp are pink and opaque. Be careful not to overcrowd the pan; cook in batches if necessary.
- Assemble the Dish: Serve the garlic shrimp over the cilantro lime rice. Garnish with additional cilantro and lime wedges on the side for an extra burst of freshness.
Extra Tips:
To guarantee the shrimp cook evenly, make sure they’re of uniform size and avoid overcooking them, as this can make them tough. If you prefer a spicier version, you can add some sliced Thai chilies to the marinade or sprinkle red pepper flakes over the cooked shrimp.
For a more aromatic rice, you can add a piece of pandan leaf or a few slices of ginger while cooking it. Remember to taste and adjust the seasoning to your preference before serving, and enjoy the vibrant flavors of Thailand right at home!
