Shrimp Curry Bowl | The Thandur
A straightforward and uncomplicated method for making the most flavorful and authentic Thai shrimp curry imaginable. It will most certainly make your mouth wet and will provide you with a pleasant little kick.
It feels like an aeon has gone since the last time I made Thai curry from scratch! Since there are so many amazing curry houses in New Haven, popular Indian restaurant foods, I have been a little lazy about preparing one at home because we are somewhat pampered here in New Haven. There are so many wonderful curry establishments in New Haven, both Thai and Indian. In New Haven, one is spoiled for choice when it comes to high-quality Thai and Indian curry restaurants. There are a number of restaurants to choose from, and many of them serve delicious curry.
Since there was very little authentic curry there that was of a decent quality, I felt it necessary to create curry at home on a more regular basis while we were living in West Michigan. To tell you the truth, there was very little true curry there. I was forced to fend for myself as a direct result of this circumstance, and I had no other choice.
On the other hand, everything worked out well for us in the end because I learned how to create extremely wonderful dinners with curry. As a consequence of this, I have nothing but gratitude for that opportunity, and I have no regrets about seizing it when it presented itself.
That’s how much of a love for curry we have, if you look in the search bar on this blog, you’ll
see that we’ve covered ten different varieties of curry altogether. Yes, that’s how much of a passion we have for curry.
On the other hand, I have not yet prepared any curry that contains shrimp. I have not done so yet. It is on my to-do list for very soon. I was at the supermarket when I noticed that certain shrimp were on sale, and as a result, I chose to purchase a sizable bag of the shrimp with the intention of preparing it for a meal at some point in the future.
I had the idea of making my own curry paste for this because I actually learned how to make an authentic paste when I attended a cooking class in Thailand a year ago, but I’ll save that for another post because this one is meant to be a quick and painless way to make curry. I’ll save that for another post because I actually learned how to make an authentic paste when I attended a cooking class in Thailand a year ago. I took a culinary class in Thailand about a year ago, and during that time, I learned how to prepare a genuine paste. However, I’m going to store that information for an other post. The choice of whether or not you would like to make your own curry paste is entirely up to you. You will be given complete autonomy in this matter.
I say that it was not painful because I remember how my instructor coerced me into making the red curry paste by hand using a mortar and pestle and a lot of elbow grease (there was no use of electrical equipment allowed!). I say that it was not painful because I remember how my instructor coerced me into making it. I can say this with certainty since I can vividly recall how my trainer pressured me into creating the red curry paste by hand. In addition, she wouldn’t give it the green light until she was absolutely positive that it was faultless and totally red all the way through to the centre.
I was ultimately successful in generating a nice curry paste after a large amount of time was spent crushing and grinding the ingredients together. On the other hand, it wound up taking a lot more time than I had imagined it would. As a result of this, I will not engage in that activity for the foreseeable future.
We had some leftover shrimp curry because my husband and I were the only ones who ate it (my children do not yet like shrimp), so we had some of it in the fridge. Because my little children do not yet enjoy shrimp, we did not eat any. The next day, I made the decision to incorporate some frozen peas and butternut squash into the combination; as a result, we enjoyed it much more than the day before.
This choice is included in the recipe that is presented below
however, you are free to leave it from the list of ingredients if you do not find it to be to your liking. You should feel free to change the amount to suit your preferences in light of the fact that the level of heat in the curry paste varies from brand to brand and from person to person. In light of the fact that this variability exists, you should feel free to adjust the amount.
I used a brand called Maesri, which is a product that is sold in Asian grocery stores and came extremely highly recommended by a blogger based in Thailand. You can find this product in the thandur restaurant menu. On the other hand, because to the fact that it is so spicy, I only need one tablespoon of it. However, if you used a different brand, it is conceivable that you would need to add more than that in order to achieve the same level of flavour.
This is a wonderful, speedy, and easy way to enjoy the flavour of the curry of your choosing, regardless of whether you opt to prepare it with chicken or shrimp. It would be unwise to overlook jasmine rice because of its fragrant aroma.
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