Shrimp with Green Curry
- Ready In:
- 30mins
- Ingredients:
- 19
- Serves:
-
4
ingredients
-
Green Curry Paste
- 2 stalks lemongrass, finely julienned
- 1 tablespoon galangal, minced (can sub ginger)
- 1 teaspoon cumin
- 1⁄2 cup chopped cilantro
- 8 cloves garlic, roughly chopped
- 10 Thai green chili
- 10 green jalapenos
- 1 teaspoon shrimp paste
- 1 tablespoon chopped shallot
- 1⁄2 teaspoon lime zest
-
Other ingredients
- 2 cups coconut milk
- 1 lb peeled deveined shrimp
- 1⁄4 cup fish sauce
- 3 teaspoons sugar
- 1 cup bamboo shoot (can also add other veggies as desired)
- 1⁄2 cup coconut cream
- 6 kaffir lime leaves
- 1⁄4 cup Thai basil, packed
- slivered Thai red chili pepper (to garnish, or julienned bell pepper strips)
directions
- To make curry paste: Place all ingredients in blender, food processor, or mortar and process until the mixture is smooth.
- Pour coconut milk and green curry paste into large sauce pan.
- Heat to boiling, add fish sauce and sugar.
- Cook for 5 minutes at a low boil.
- Add bamboo shoots and any other vegetables, creabmeat, or mushrooms as desired.
- Add coconut cream and simmer 3-5 minutes until shrimp is cooked through.
- Add lime leaves and basil, adjust seasoning to taste.
- Serve in individual bowls, garnished with slivers of red chiles.
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Reviews
-
Yes, it does taste exactly like takeout. So impressive! I followed the recipe (using all 20 of the peppers) but I de-seeded half of them. Using only half the paste was the perfect ratio to the coconut milk, and I saved the other half for green curry another night. I also only used half the fish sauce as well. Yummy Yummy Yummy! This was real authentic thai curry.
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This is the flavor I was looking for but never expected to get. It is at least as good as the curry at the out-of-the-way restaurant that I go to just for this. I made this with chicken, but the important thing about this recipe is the sauce. I followed the recipe exactly EXCEPT I used only 10 chilies because we tend to be quite sensitive to spicy food. Actually, I would add 3 or 4 more if I were the only one eating. Thank you Tracy. You're right, it's outstanding.
RECIPE SUBMITTED BY
Tracy K
United States
I'm a 32-year-old Web writer/editor with a passion for cooking good food. Currently I am (still)trying to find an uninterrupted weekend afternoon so that I can bake a loaf of bread from scratch!
I am also a singer with a local (Washington DC-area) a cappella group... you can check us out at the web site above!