Station Taproom’s thai curry

2 Tbsp vegetable oil

1 large onion, diced

2 cloves of garlic, crushed

4 oz of red curry paste

14 oz coconut milk (one 14 oz can)

2 cups of vegetable stock

4 Tbsp Thai fish sauce

1 tsp salt


Fresh cilantro (for garnish)

  • Saute onion and garlic in oil until soft.
  • Add curry paste and mix together.
  • Add coconut milk.
  • Add fish sauce, brown sugar, and salt, then add vegetable stock.
  • Bring the broth to a boil and reduce to a simmer.
  • Let the broth thicken, this should should take 15-20 minutes until it’s creamy and thick.
  • Make sure all the shrimp are clean, and add them to the stock.
  • Top with chopped cilantro and serve with crusty bread for dipping