Thai Green Curry Stew, With Shrimp and Veggies
- Ready In:
- 55mins
- Ingredients:
- 10
- Yields:
-
1 large bowl
- Serves:
- 1
ingredients
- 1⁄3 cup short grain brown rice
- 1 tablespoon freshly chopped gingerroot
- 1 tablespoon toasted sesame oil
- 2 cremini mushrooms
- 1 large leaves bok choy
- 1⁄4 tomatoes
- 1 garlic clove, minced
- 1⁄3 cup coconut milk
- 1 tablespoon green curry paste
- 6 raw shrimp, peeled de-veined and thawed
directions
- Put rice, sesame oil and ginger in a heavy bottomed sauce pan, and simmer.
- Chop all of your veggies thinly, and set to the side.
- When your rice is almost done, toss in the veggies and garlic, and simmer for another 5 minute.
- Add the coconut milk and curry paste, then bring entire pot back to a boil. Add more water if needed, make sure you have enough to cover veggies and shrimp completely.
- When your boiling throw in the shrimp and boil for 3-4 minutes, depending on the size of your shrimp.
- Pour your stew into a bowl and enjoy! But be careful--It's hot.
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RECIPE SUBMITTED BY
i love to eat. really. and my favorite things are good cheese, olives and wine. i have a hard time following recipies, so everything is done with the best accuracy i can muster. i learned how to cook from the women in my southern family, we all cook by adding such and such till it looks right, this till it smells good etc.