Thai Green Curry with Shrimp & Vegetables

Posted by EsyRecipes Tuesday, December 15, 2009

Discription:There’s something very satisfying about being able to whip up a restaurant-quality Thai curry at home. The key is getting the right balance of saltiness, sweetness, sourness, and heat. To achieve this balance we typically use a combination of ingredients including sugar (palm sugar is traditional, but we usually use brown sugar for convenience), lemon or lime juice, fish sauce, and Thai curry paste (which is made from fresh chili and various spices) .For this curry, we used green curry paste (which is green simply because the main ingredient is green chili), and three of our favorite green vegetables: peas, zucchini and green beans. Fresh garlic, onion and cilantro add extra depth of flavor, and the succulent shrimp not only complement the taste of this curry, they also add a wonderful color contrast
  • 2 tablespoons peanut or canola oil
  • 1 onion - finely chopped
  • 3 teaspoons Thai green curry paste
  • 2 cloves garlic - finely chopped
  • 1 cup coconut milk
  • 1 cup chicken stock
  • 2 tablespoons fish sauce
  • 1 tablespoon brown sugar
  • 1/2 teaspoon salt
  • 2 zucchini - sliced into ½ inch rounds
  • 16 green beans - halved
  • 1 cup jasmine rice
  • 1/3 cup frozen green peas - thawed
  • 20 uncooked shrimp - peeled and deveined
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped fresh cilantro (fresh coriander), and extra for garnish
How to make:
  • HEAT the oil in a large saucepan over medium heat and cook the onion, stirring occasionally, until softened, about 5 minutes. 
  • ADD the curry paste and garlic and cook, stirring, for 1 minute. 
  • ADD the coconut milk, chicken stock, fish sauce, sugar, and salt, and bring to a boil. 
  • ADD the zucchini and green beans, reduce the heat to medium, and simmer uncovered for 12 minutes. 
  • WHILE the curry simmers, bring 1 ½ cups of water to a boil in a saucepan. 
  • STIR in the rice, and keep stirring until the water returns to a boil.
  • COVER the pot with a tight-fitting lid, reduce the heat to very low, and simmer gently for 15 minutes. 
  • ADD the peas and shrimp to the curry and simmer, uncovered, for another 4 minutes, then stir in the lemon juice and cilantro.
  • GARNISH with the reserved cilantro and serve with the jasmine rice.


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