Anyone who has attempted to recreate an authentic Thai dish knows that it is not easy to match the flavor palettes, especially when it comes to curry.
Curry is an interesting spice. Use too much and you could end up ruining what could’ve been one of the best meals you’ve ever made. Not to mention the strong scent it leaves in the kitchen, but that’s a risk every Thai food lover must be willing to take. One of my favorite ways to prepare a curry recipe is as a stir fry. This time, I decided to jazz it up a bit with shrimp and rice. Cooking shrimp may look like a piece of cake, but looks can be deceiving. Like curry, shrimp is tricky to perfect. An opaque color is the aim, which can be done by cooking each side for about 2-3 minutes. Yes, that’s it!
Be careful not to over or undercook the shrimp as it could lead to food-borne illness or just plain bad taste. Complementing it with a sauce balanced between the spiciness of the curry and Sriracha, and the sweetness of the coconut milk and honey makes it perfect for anyone in the family to enjoy.
the directions are simple to follow
between cook and prep time, you’ll have yourself a 20 minute meal,
the flavor combination in the sauce tastes professional, as if you’re at the popular Thai joint you love, and
you can make it your own! Spicy is an F&W go to, so adding the Sriracha on top of the curry, which is already spicy enough for some, gives it that extra kick. For those who have more of a sweet tooth, add an additional teaspoon or two of honey and your tastebuds will go crazy!
Preparing this dish for family dinners or even at picnics adds variety to the go-to dishes on our shopping lists. Jumbo shrimp work great for picnics and barbecues so people can pick with their hands, while mini shrimp make for the perfect sit down dinner with friends and family. Either way, it’s quick, simple, and absolutely delicious! Without any further ado,