Thai Style Green Curry Shrimp |
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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This is a modification of a recipe on epicurious. The curry paste has been increased to make it spicy, but it can be reduced to 1 tablespoon to make it milder. Cilantro works as a garnish for this dish as well, but I prefer the basil. Ingredients:
1 tablespoon peanut oil |
1 cup diced onion |
1 cup chopped green onion |
2 1/2 tablespoons green curry paste |
14 ounces unsweetened coconut milk |
1 cup low sodium chicken broth |
2 tablespoons thai fish sauce |
2 teaspoons sugar |
1 cup diced plum tomato |
1/2 cup julienne sliced carrot |
3/4 cup sweet bell pepper |
2 lbs uncooked large shrimp |
1/2 cup chopped fresh basil |
Directions:
1. heat peanut oil in a large skillet over medium heat.
2. add the sliced onion, stir fry until soft and beginning to brown, usually 2 minutes.
3. reduce heat to medium-low and add the green onions and curry paste. stir fry until fragrant, usually around a minute.
4. Add the coconut milk, chicken broth, thai sauce, and sugar and bring to a boil.
5. Add the tomatoes, carrots, and pepper and boil for 2 minutes.
6. Add the shrimp and cook until opaque, usually 3 to 4 minutes.
7. Transfer to serving bowls, garnish with basil.
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