Thai Shrimp Curry Stir-Fry is full of heart-warming flavors and what makes it even more amazing is it takes less than 30 minute from prep to finish!
- 2 eggs
- 1/2 cup milk or almond milk
- 1 tbsp Thai chile paste
- 1 tbsp curry powder
- 1 tsp salt
- 1 tsp sugar
- 1/4–1/2 cup chicken broth, to taste
- 1 tbsp cooking oil
- 1 tbsp oil from Thai chile paste or vegetable oil
- 1 small onion, thinly sliced
- 4 garlic cloves, minced
- 1 lb fresh jumbo shrimp, peeled and deveined (we like jumbo but use whatever you prefer)
- 1 fresh red or green Thai chile, cut length-wise into 1/2 in. wide strips, seeds removed and deveined if you don’t want it too spicy (optional)
- 1 cup of kale (or celery leaves)
- Whisk the eggs, milk, Thai chile paste, curry powder, salt, sugar and 1/4 cup chicken broth in a bowl until combined.
- Warm the vegetable oil and chile paste oil in a wok over high heat.
- When the oil is hot, add the garlic and onion until they smell amazing and the onion has softened up some.
- Add the shrimp and stir-fry until just starting to change color. It should only take about a minute or less. Don’t do it for too long since shrimp can overcook quickly.
- Add the egg mixture and chile strips, and stir-fry until the egg has cooked, and the shrimp are cooked through, about one to two minutes or so.
- If it looks too dry to you at this stage, and you want it more saucy, feel free to add some more chicken broth.
- Remove from heat, and stir in the kale.
- Serve with jasmine rice. Enjoy!