THAI SHRIMP CURRY

Is there anything better than a Swedish Thai shrimp curry? Probably yes, 😂 but THIS specific Swedish version takes home the prize. It's a recipe my mother found in a Swedish supermarket in the mid-80s and it's sooooo good. I must say that this Swedish supermarket was very ahead of its times by sharing a Thai recipe during that decade, because it really was before the Swedes started flying to Thailand for vacation en masse. I guess my family was also ahead of the times in this regard as we began traveling there too before the rest of Sweden did. I believe the first time was in 1986, because I remember celebrating my 8th birthday in Bangkok with a green Fanta at Pizza Hut. I've been to Thailand so many times, I almost feel like it's sort of one of my homes. We went there for many reasons – the wonderful people, beautiful culture, great climate, etc. – but also because of the FOOD! Thai food has to be one of the best cuisines in the world (at least according to my family).🇹🇭🙌

I have never made this dish myself before. I've only had my mom make it for me. So I thought that it was finally time to try it out myself. Unfortunately, I cannot add the cayenne pepper to this dish when I make it, because my husband cannot eat spicy food. So sad, I know. 😫 But it's still very tasty! 😋

Oh, and if you're gonna serve alcohol with this dish, then make sure to serve it with a cold beer. Spicy Asian food goes so well with beer! 🍺

Enjoy! 💗Helena

INGREDIENTS (4 servings):

• 1 kg frozen, unpeeled cold-water shrimp (or 400 g frozen, peeled cold-water shrimp if you don't have the patience to peel all the shrimp, but if you can, it's best to buy the unpeeled kind)
• 1 can (400 g) of peeled tomatoes
• 2 green bell peppers
• 3 tablespoons oil (ex. peanut oil)
• 1 tablespoon curry powder
• 2 garlic cloves, pressed
• ½ teaspoon paprika powder
• A pinch of cayenne pepper (depending on how spicy you want it)
• 3-4 tablespoons Heinz chili sauce
• ¼-½ teaspoon salt
• 1 dl whipping cream 
   

  
  

DIRECTIONS:

1. Defrost (and peel) the shrimp. 
2. Remove the liquid from the canned tomatoes and then cut them up.
3. Cut the green bell peppers Julienne style.
4. Heat up the oil in a sauté pan on medium/high heat. 
5. Add the curry, pressed garlic cloves, paprika powder and cayenne pepper. 
   
   
   
   
   
   
6. Add the shrimp. 
   
   
   
   

   
   
   
7. Stir well and let the shrimp absorb the spicy oil well for a few minutes. Remove the shrimp and set aside on a plate. 
   
   
   
8. Add the tomatoes and bell peppers to the sauté pan. Add the chili sauce and salt. Put the lid on and let the vegetables simmer on low heat for about 10 minutes. 
   
   
   
   
   
   
   
   
   
   
   
   
9. Add the cream and let the vegetable mix cook for a few more minutes without the lid so that the sauce turns thick. 
   
   
   
   
   
   
   
   
   
10. Return the shrimp to the sauté pan let them get warm in the mix. 
    
    
    
    
    
    
    
    
    
11. Serve right away with rice.