Thai Green Curry Shrimp
This Thai Green Curry Shrimp recipe is a burst of vibrant flavors that will transport you to the bustling streets of Thailand. The aromatic blend of green curry paste, coconut milk, and fresh herbs creates a rich and fragrant curry base. Juicy shrimp is cooked to perfection in this luscious sauce, while crisp zucchini and shallots add a delightful crunch. Serve this dish with steamed rice for a satisfying and aromatic meal that will leave your taste buds singing. Ready in no time, this recipe is a perfect balance of sweet, savory, and spicy flavors, making it a true culinary delight for any occasion.
— Constant Cookbook
Ingredients
- 2 Tbs. water
- 1 Tbs. Thai green curry paste
- 3 garlic cloves, coarsely chopped
- 1 can (13 1/2 fl oz.) coconut milk
- 1/4 cup Asian fish sauce
- Juice of 1 lime
- 2 tsp. firmly packed light brown sugar
- 4 Tbs. corn or peanut oil
- 2 shallots, thinly sliced
- 3/4 lb. zucchini or yellow summer squashes, trimmed, halved lengthwise and thinly sliced crosswise
- 1 1/2 lb. large shrimp, peeled and deveined
- 2 Tbs. slivered fresh basil, preferably Thai
- Steamed rice for serving
Instructions
- <b>Prepare the curry base </b>
- In a blender, combine the water, curry paste and garlic and process until smooth. In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar.
- <b>Cook the vegetables</b>
- Warm a wok or large fry pan over high heat until very hot and pour in 2 Tbs. of the oil. Add the shallots and stir-fry until translucent, about 1 minute. Add the zucchini and stir-fry until lightly browned, 4 to 5 minutes. Using a slotted spoon, transfer the vegetables to a bowl. <b>
- </b> <b>Finish the dish</b>
- Return the wok to high heat and pour in the remaining 2 Tbs. oil. Add the curry paste mixture and stir-fry until fragrant, about 5 seconds. Stir in the coconut milk mixture, reduce the heat to medium and simmer for 5 minutes to blend the flavors. Add the shrimp and simmer until they just turn opaque throughout, about 3 minutes. Spoon into a serving bowl, garnish with the basil and serve immediately with steamed rice. Serves 4.
- Adapted from Williams-Sonoma Food Made Fast Series,<i> Asian,</i> by Farina Wong Kingsley (Oxmoor House, 2007).
Yield
Serves 4.
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