Thai Coconut Curry Shrimp

I love Thai food, almost as much as I love Indian food (Indian will always be my first love). When I came across this recipe for Thai Coconut Curry Shrimp, my heart fluttered a little. This may sound silly, but most of the time when I fall in love with a dish, I automatically assume that there is some complicated science behind it. Not so. This dish came together so easily and took less than 30mins! Cooking the brown rice was the longest part. I do have one qualm though, I will NEVER peel and devein shrimp ever again! Get it? Got it? Good. Most seafood counters have this awesome service where they peel and devein shrimp for you. Why did I not use it you ask? I thought that I should learn how to do it on my own. I will never make that mistake again. I followed these instructions on how to properly cook brown rice. Fact: Brown rice is harder to cook than white rice. I don’t care what you say.

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About notsosuite
Just your average girl in love with all things gorgeous and fun.

3 Responses to Thai Coconut Curry Shrimp

  1. grace says:

    shrimp can be such a hassle, and considering that the flavor AND texture both make me a bit squeamish, you can understand why i avoid it at all costs. that said, i love thai flavors, so don’t mind me if i just slip some chicken into the recipe instead. 🙂

    • notsosuite says:

      Chicken would be fabulous in this recipe! Not to mention a lot easier, while I don’t mind the flavor and texture of cooked shrimp, the smell of raw shrimp may or may not cause me to gag

  2. Mai says:

    Yum! I love Thai food too…specially any curry dishes!

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