Thai Green Curry with Shrimp
This is a crowd-pleasing dish that can serve a large number of people because it’s great served with rice! It’s loaded with healthy veggies, shrimp and has an exotic flavor – pour it over some brown jasmine rice to really make it part of a unique and healthy meal.
Time: 40 minutes; Serves 6
- 1-1/2 lbs of large shrimp (U16-20 or smaller), shell off and cleaned, tail on
- 1 10oz can of sliced water chestnuts
- 1 red bell pepper, sliced thin
- 1 yellow bell pepper, sliced thin (optional – adds great
color!)
- 1 medium size
- 6-8 long beans, cut into 2” pieces (substitute regular green beans)
- 3 medium sized Japanese eggplant, sliced thin on the diagonal
- 1 juicy lime
- 1 bunch Thai basil, leaves only
- 1 teaspoon minced garlic
- Green curry paste*
- 2 14oz cans unsweetened coconut milk
- 3 tablespoons Asian fish sauce (Thai or Vietnamese)
- 2 tablespoons canola or vegetable oil
This is best cooked in a wok, however, a large pot can work just as well – the trick is to use high heat and have all your ingredients ready and close by. Start by heating the oil, then add all the veggies at once, continuing to stir as they cook. As they start to soften, add the garlic and 1 teaspoon of the green curry paste (you can add more later, if needed). Continue to stir for about 30 seconds, then add the coconut milk, fish sauce and squeeze the lime in. Once the liquid is steaming hot, add in the shrimp. Keep stirring! As the shrimp start to get pink, taste the sauce. If you want more heat (ie. spicyness), add ¼ teaspoon additional curry paste at a time until you like what you taste. Turn off the heat, throw in the Thai basil leaves and fold them into the curry.
That’s it! When you think about it, once you have all the ingredients prepared, all you do is put it together and stir for less than 10 minutes. Ladle over rice and enjoy!
* this can be found in the Asian section or you may have to visit an Asian grocery
