Shrimp Curry

10 min prep~ 15 min cookServes 4 people


  • 2 pounds large shrimp, peeled and deveined
  • 1/2 bottle (4.7 fl oz) Barker’s Lime Chili Sauce & Marinade
  • 4 tsp peanut oil, divided
  • 1 red bell pepper, sliced into strips
  • 1 brown onion, sliced into wedges
  • 5 oz snow peas and/or green beans
  • 1 (15oz) can cut baby corn, well drained
  • 1 (8oz) can sliced water chestnuts, well drained
  • 1 (13.5oz) can coconut milk
  • 1 Tbsp brown sugar
  • 2 tsp fish sauce
To Serve
  • 3-4 cups cooked jasmine rice
  • 1 handful Thai basil leaves


  1. Toss the shrimp with 1/4 cup of the Barker’s Lime Chili Sauce & Marinade. Heat 2 teaspoons oil in a large pot on medium-high. Stir fry shrimp until opaque. Remove onto a plate and set aside.
  2. Add remaining oil to pot and cook bell pepper, onion and snow peas until tender. Stir in baby corn and water chestnuts.
  3. Add remaining Barker’s Lime Chili Sauce & Marinade, coconut milk, brown sugar and fish sauce. Simmer for 5 minutes, until thickened slightly.
  4. Return shrimp (and any juices) to pot and allow to warm through.
  5. Serve on rice and garnish with basil.