Shrimp with Green Curry

Total Time
30mins
Prep 20 mins
Cook 10 mins

Not as spicy as you'd think! The depth of flavors in the curry paste is outstanding. You can also use the curry paste and coconut milk with chicken or beef. Source: Chef Brian Patterson

Ingredients Nutrition

Directions

  1. To make curry paste: Place all ingredients in blender, food processor, or mortar and process until the mixture is smooth.
  2. Pour coconut milk and green curry paste into large sauce pan.
  3. Heat to boiling, add fish sauce and sugar.
  4. Cook for 5 minutes at a low boil.
  5. Add bamboo shoots and any other vegetables, creabmeat, or mushrooms as desired.
  6. Add coconut cream and simmer 3-5 minutes until shrimp is cooked through.
  7. Add lime leaves and basil, adjust seasoning to taste.
  8. Serve in individual bowls, garnished with slivers of red chiles.

Reviews

(2)
Most Helpful

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.

dekker.danielle July 19, 2007

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.

mianbao July 25, 2003

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