Thai Green Curry Shrimp

READY IN: 22mins
Recipe by Sageca

This is one of Emeril's recipe from the Food Channel that I adapted with my ingredients.A great way to initiate to Thai cooking.

Top Review by Baby Kato

We really enjoyed this tasty curry dish. I used collosal shrimp which I cut up into bite size pieces so it would cook evenly. We enjoyed the curry but found the fish sauce to be overpowering. Next time I will add less fish sauce and use the broth option. Made as directed but I added more green curry paste and brown sugar and lime to the dish, personal preference only. Thank you so much for sharing a recipe that I will make again. Made for Whats on the Menu? Tag Game 2014.

Ingredients Nutrition

Directions

  1. In a wok or large saute pan, heat the oil over medium-high heat.
  2. Add the onions and garlic, and cook until softened, 3 to 5 minutes.
  3. Add the eggplant and the peppers and cook, stirring, about 4 minutes.
  4. Add the curry paste, lemon juice and cook, stirring, for 15 seconds.
  5. Add the coconut milk and fish stock and bring to a boil.
  6. Lower the heat and simmer until thickened, 3 minutes.
  7. Add the shrimp and cook until pink, about 2 minutes. Add basil.
  8. Stir cornstarch that you mixed with the water if it needs more thickening. Remove from heat.
  9. Serve on angel hair pasta.
  10. Be careful with the curry paste and add to your taste.

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