Thai Shrimp Curry

Notes

Note: For the shrimp, I recommend buying frozen shrimp labeled “shell split and deveined.” Most shrimp are cleaned and flash frozen shortly after being caught, so the “fresh” shrimp you see in the seafood case at the supermarket is typically thawed frozen shrimp. Who knows how long it’s been sitting there, so you’re better off buying frozen and defrosting it yourself. Come dinnertime, all you have to do is run it under warm water to defrost, then peel.

Ingredients

1 tablespoon vegetable oil
1 cup thinly sliced onions, from one small onion
1/3 cup chopped scallions, white and green parts, from 4-5 scallions
2 garlic cloves, minced
2-1/2 tablespoons Thai green curry paste
1 (14-ounce) can coconut milk
1/4 cup water
2 tablespoons fish sauce
1 tablespoon brown sugar
2 pounds large, extra large (26/30) or jumbo (21/25) shrimp, peeled and deveined (see note), thawed if frozen
1/4 cup chopped fresh cilantro, Thai basil or Italian basil (or a combination)
Lime wedges, for serving

Recipe copyright

According to the US Copyright Office:

“A mere listing of ingredients is not protected under copyright law. However, where a recipe or formula is accompanied by substantial literary expression in the form of an explanation or directions, or when there is a collection of recipes as in a cookbook, there may be a basis for copyright protection.”

For recipes written by others, this site lists the ingredients and links to the original recipe.