Grammy's Kitchen · Pad Thai · Thai Shrimp Curry
One of 136 pad thai recipes we measured
177 cooks on www.onceuponachef.com rate it 4.8★.
Every ingredient resolved to grams, expressed against the recipe's own base — next to the median of all 136.
| this recipe | typical |
|---|
Adapts cleanly: dairy-free, egg-free, gluten-free, nut-free (documented swaps, applied on the dish page)
Weights computed by us.
| 14 g | 1 tablespoon vegetable oil |
| 150 g | 1 small yellow onion, (thinly sliced) |
| 33 g | 1/3 cup thinly sliced scallions, (white and green parts, from 4 to 5 scallions) |
| 6 g | 2 cloves garlic, (minced) |
| 39 g | 2 1/2 tablespoons Thai green curry paste |
| 397 g | 1 (14-oz) can coconut milk |
| 59 g | 1/4 cup water |
| 34 g | 2 tablespoons fish sauce |
| 13 g | 1 tablespoon (packed) dark or light brown sugar |
| 907 g | 2 lbs large (31/35), (extra large (26/30) or jumbo (21/25) shrimp, peeled and deveined (see note), thawed if frozen) |
| Juice of 1 lime, (about 2 tablespoons, plus more lime wedges for serving) | |
| 25 g | 1/4 cup chopped fresh cilantro, (Thai basil, or Italian basil (or a combination)) |
Method: 2 steps, published by www.onceuponachef.com — open the original ↗ or use bake mode for a follow-along with a screen that stays on.
“Love your recipes but seem to struggle with the curry options. Made this last night using chicken rather than shrimp and found the flavor bland. Followed proportions precisely and it seemed flavorless. Based on other reviews I even skipped the water which w” — a cook, 3★
“I made this with one pound of shrimp because that’s what I had. Plus we love extra sauce for our rice. I completely missed the directions to add water and forgot to add the lime juice. I don’t think this recipe needs the water, but I think the lime juice would” — a cook, 5★