Thai Style Shrimp Recipe

Today’s Thai Style Shrimp recipe embodies the spirit of Moni Dadi’s recipes, simple yet delicious and ahead of its time for Bangladeshis. This is an easy curry dish you can make in an hour or less with ingredients you already have in your kitchen.

Because this is a very beginner-friendly Thai Style Shrimp recipe, I decided to make it myself. But the first thing I had to do was be sure on whether to use prawns or shrimps. Moni Dadi noted the recipe down as Chingri in Thai Style, and if you know Bangla you know that Chingri could mean either prawn or shrimp. The recipe did not provide hints on which to pick. And honestly going with either would probably be fine.

I picked shrimps (as the recipe title suggests) because it seemed less daunting to me, I feared I would mess the dish up with the bigger crustaceans. But you can use prawns if you want, and do let us know how the dish turns out then.

So What Makes This Thai Style Shrimp So Special?

As I already mentioned, the dish is simple and beginner friendly, takes less than an hour to prepare and cook, can be made with simple ingredients, is absolutely delicious, and can be paired up with other items easily. Thai Style Shrimp with Fried Rice? Absolutely. Moni Dadi had a recipe for Thai Fried Rice, you can pair these two up together for a delectable meal.

I made the Thai Fried Rice many months ago myself, so I can vouch for its taste. And if I could cook it, anyone can. It also only requires ingredients you probably already have in your freezer, you can cook both of these dishes together and you’d won’t have finished an episode of House of the Dragons, or any show with 60 minutes episodes.

What’s even more special about the Thai Style Shrimp recipe is that you can easily make stir fry shrimp and noodles thai style, or thai style shrimp salad. So this curry dish is pretty versatile. And that’s exactly what my mother did. We had the Thai Style Shrimp curry with fried rice. But there were plenty of leftovers. I thought I would have them later with fried rice again, but my mother cooked (metaphorically).

The recipe is just a bunch of sauces mixed together, so she thought she could cook (literally) noodles with it. And that she did. The process was simple this time as well, she had the main sauce ready so she just made noodles like you usually would. She used instant noodles, nothing special either. But the final dish came out amazing. I’d even say I prefer the Thai Style Shrimp noodles over the regular curry.

In a similar fashion, you can make a salad with the Thai Style Shrimp. But my interest in salad is lacking, and second only to my knowledge on how to make a good salad. So if you decide to turn this dish into a salad, I’ll leave the cooking to you completely and offer no advice. But do leave a comment or submit the recipe if you do decide to make Thai Style Shrimp Salad.

Tips:

1. As mentioned, you have the option between prawns and shrimps. Prawns add a richer flavor, while shrimp are quicker and easier for beginners.
2. I suggest using fresh shrimp for better texture, but frozen works well if properly defrosted.
3. Shrimps cook very quickly and can become rubbery if overdone. They’re done when they turn pink and opaque.
4. The amount of sauce in the gravy can be adjusted according to your taste. So adjust the sweet, salty, and spicy elements to match your preference.
5. Use full-fat coconut milk for a creamier gravy. And if you do not have coconut milk available, you can make some yourself. There are a bunch of recipes online.