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    You are in: Home / Recipes / Thai Green Curry Shrimp Recipe
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    Thai Green Curry Shrimp

    Thai Green Curry Shrimp. Photo by Galley Wench

    1/1 Photo of Thai Green Curry Shrimp

    Total Time:

    Prep Time:

    Cook Time:

    22 mins

    15 mins

    7 mins

    Sage's Note:

    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.

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    Units: US | Metric


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

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    Ratings & Reviews:

    • on March 17, 2014


      This is a five star recipe if you use more green curry paste than what is listed. Without doing so, we found the dish a little bland. However, we easily stirred more green paste right into our individual servings, and it was perfect. Really nice flavor. We served over angel hair as suggested and the curry had the right consistency for us without having to make a cornstarch slurry. We'll have this again. Thanks!

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    • on February 02, 2011


      Worked great for us! Used bottled lime juice & added a few verboten frozen kaffir lime leaves - marvelous! Fast with brown rice on the side - good flavor profile. Will be returning to this one regularly. Thanks for posting Sage!

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    • on December 04, 2010


      It would be hard to mess up this combination. I followed another rater's tip and used carrots when we had no eggplant on hand. Carrots and eggplant would be great. We threw in a handful of pea pods and, since all curries are not equal, slowly added curry paste until it was right for us %u2013%u2013 about 2.5 teaspoons. I'm sure chicken or thinly sliced beef could be substituted for shrimp.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Thai Green Curry Shrimp

    Serving Size: 1 (282 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 285.4
    Calories from Fat 185
    Total Fat 20.6 g
    Saturated Fat 13.7 g
    Cholesterol 143.4 mg
    Sodium 782.0 mg
    Total Carbohydrate 8.8 g
    Dietary Fiber 1.7 g
    Sugars 2.4 g
    Protein 18.1 g

    The following items or measurements are not included:

    green curry paste

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