Thai Shrimp Curry


  • 1 can coconut milk
  • 3 Thai chiles
  • 1/4 cup fresh cilantro leaves
  • 6 garlic cloves
  • 1 lemon grass stalk
  • 1 2-inch piece of ginger
  • 1 tbsp fish sauce
  • 2 tsp packed brown sugar
  • 1 tsp grated lime zest
  • 1 tsp ground cumin
  • 6 oz sugar snap peas
  • 1 red bell pepper
  • 1 tsp vegetable oil
  • 1 lb extra-large shrimp
  • 1/4 cup fresh Thai basil leaves
  • Lime wedges
  • Place coconut milk, chiles, cilantro, garlic, lemon grass, ginger, fish sauce, sugar, lime zest, and cumin in Ace blender. Lock lid in place, then process on high speed until smooth, about 2 minutes. Scrape down sides of blender jar. Return lid and Select Soup Program 1 (for chunky soups).
  • Meanwhile, microwave snap peas, bell pepper, and oil in bowl until vegetables are just beginning to soften, about 3 minutes; drain and set aside.
  • Pause program 12 minutes before it has completed. Carefully remove lid and stir snap peas, bell pepper, and shrimp into sauce until fully submerged. Return lid and replace lid cap with food tamper. Resume program, using tamper as needed to stir ingredients. Once program has completed, stir in basil and season with salt to taste. Serve with lime wedges.
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