Thai Curry Shrimp


Thai Curry Shrimp

Part of Ep. 1805 Ep. 1805 - Basil & Landscape Lighting

Credit: Recipe courtesy of Wave Kasprzak, chef at the Dining Room at 209 Main in Monticello


1 Tbsp. oil
8 large shrimp, peeled and deveined
2 cloves minced garlic
1/2 cup diced onion
1/2 cup diced red pepper
2 Tbsp. lime juice
1 Tbsp. soy sauce
1 tsp. red Thai curry paste
1-14 oz. can coconut milk
2 Tbsp. chopped Thai basil


Sauté shrimp over medium-low heat in oil until cooked about half way. Add garlic, onion and pepper and sauté for 1 to 2 more minutes. Add lime juice, soy sauce, curry paste and coconut milk, and bring to a boil until slightly thickened. Add basil and serve.


Funding for The Wisconsin Gardener is provided, in part, by The Wisconsin Master Gardener Association.


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