Thai style shrimp and Thai shrimp curry are easy Thai shrimp recipes. Both recipes make four servings. The first takes 30 minutes to make, and the second takes one hour and 28 minutes.
For the Thai style shrimp recipe, combine 4 peeled cloves of garlic, 1 inch of ginger root, 1 seeded jalapeno pepper, 1/2 teaspoon of salt and 1/2 teaspoon of ground turmeric in a food processor. Process to a smooth paste. Set aside.
Heat 2 tablespoons of vegetable oil in a skillet over medium heat. Add 1 diced medium onion, stirring frequently. Once the onion is translucent, mix in the spice paste, cooking for a few minutes. Stir in 1 pound of peeled and deveined medium shrimp, cooking until pink. Add 2 seeded and diced tomatoes and 1 cup of coconut milk.
Cover and simmer for about five minutes. Remove the lid and simmer for five more minutes. Stir in 3 tablespoons of chopped fresh basil leaves for one minute and serve.
For the Thai shrimp curry, heat 2 tablespoons of peanut oil in a large wok over medium-high heat. Add 1/2 cup of chopped shallots, 1 large red bell pepper cut into strips, 2 trimmed and shredded medium carrots and 2 teaspoons of minced garlic. Stir-fry for two to three minutes. Add 3 tablespoons of Thai red curry paste and cook for one minute. Next, add 2 tablespoons of fish sauce and 2 teaspoons of palm sugar while stirring.
Stir in 1 14-ounce can of coconut milk and bring to a boil. Simmer for two minutes. Add 1 pound of peeled and deveined medium shrimp, cooking for about two minutes. Remove from heat, and stir in 3 tablespoons of chopped Thai basil leaves and 3 tablespoons of chopped fresh cilantro leaves. Garnish with cilatnro sprigs.