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Prep Time: 20 Minutes Cook Time: 10 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Not as spicy as you'd think! The depth of flavors in the curry paste is outstanding. You can also use the curry paste and coconut milk with chicken or beef. Source: Chef Brian Patterson Ingredients:
2 stalks lemongrass, finely julienned |
1 tablespoon galangal, minced (can sub ginger) |
1 teaspoon cumin |
1/2 cup chopped cilantro |
8 cloves garlic, roughly chopped |
10 thai green chili |
10 green jalapenos |
1 teaspoon shrimp paste |
1 tablespoon chopped shallot |
1/2 teaspoon lime zest |
2 cups coconut milk |
1 lb peeled deveined shrimp |
1/4 cup fish sauce |
3 teaspoons sugar |
1 cup bamboo shoot (can also add other veggies as desired) |
1/2 cup coconut cream |
6 kaffir lime leaves |
1/4 cup thai basil, packed |
slivered thai red chili pepper (to garnish, or julienned bell pepper strips) |
Directions:
1. To make curry paste: Place all ingredients in blender, food processor, or mortar and process until the mixture is smooth.
2. Pour coconut milk and green curry paste into large sauce pan.
3. Heat to boiling, add fish sauce and sugar.
4. Cook for 5 minutes at a low boil.
5. Add bamboo shoots and any other vegetables, creabmeat, or mushrooms as desired.
6. Add coconut cream and simmer 3-5 minutes until shrimp is cooked through.
7. Add lime leaves and basil, adjust seasoning to taste.
8. Serve in individual bowls, garnished with slivers of red chiles.
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