Thai curry with shrimp and mushrooms
4 servings
40 minutes
Thai curry with shrimp and mushrooms is a true symphony of flavors born in the heart of Thai cuisine. The dish's origins trace back to ancient traditions where coconut milk and curry paste unite ingredients into a fragrant and rich sauce. The velvety texture of the curry perfectly complements juicy shrimp, tender pumpkin, and potatoes, while the addition of mushrooms and green beans adds depth to the flavor. The slight acidity of cherry tomatoes refreshes the richness of spices, creating balance and harmony. This curry is served hot as a standalone dish or alongside fluffy jasmine rice, allowing each bite to soak in exquisite aromas. This dish is an invitation to the world of Thai gastronomy where every spoonful reveals new shades of spicy flavors.
1
In a deep pan, heat 1 tablespoon of olive oil and curry paste over high heat for 1 minute. Add coconut milk, stir, and bring to a boil. Reduce the heat to low.
- Red curry paste: 3 tablespoons
- Coconut milk: 400 ml
2
Add diced pumpkin and potatoes, and simmer for 10 minutes.
- Butternut squash: 1 piece
- Potato: 2 pieces
3
Add the remaining vegetables, mushrooms, and simmer on medium heat for another 5 minutes (if the sauce is thick, you can add a little milk (cow's milk is fine)).
- Button mushrooms: 100 g
- Cherry tomatoes: 200 g
- Green beans: 150 g
- Coconut milk: 400 ml
4
Add shrimp and simmer until cooked (about 3-5 minutes).
- Peeled shrimp: 200 g
