THAI GREEN CURRY SHRIMP RECIPES

THAI GREEN CURRY SHRIMP RECIPE - FOOD.COM

Thai Green Curry Shrimp Recipe - Food.com image

This is one of Emeril's recipe from the Food Channel that I adapted with my ingredients.A great way to initiate to Thai cooking.

Total Time 22 minutes

Prep Time 15 minutes

Cook Time 7 minutes

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
2 cups diced eggplants
1/2 cup chopped white onion
1 cup thinly sliced red bell pepper
2 teaspoons minced garlic
2 tablespoons thai green curry paste
2 tablespoons lemon juice
1 (14 ounce) can unsweetened coconut milk
1/2 cup fish stock or 1/2 cup chicken broth
1 1/2 lbs medium shrimp, peeled and deveined
1/2 cup chopped basil
1/4 teaspoon salt
2 teaspoons cornstarch
1 tablespoon water

Steps:

In a wok or large saute pan, heat the oil over medium-high heat.
Add the onions and garlic, and cook until softened, 3 to 5 minutes.
Add the eggplant and the peppers and cook, stirring, about 4 minutes.
Add the curry paste, lemon juice and cook, stirring, for 15 seconds.
Add the coconut milk and fish stock and bring to a boil.
Lower the heat and simmer until thickened, 3 minutes.
Add the shrimp and cook until pink, about 2 minutes. Add basil.
Stir cornstarch that you mixed with the water if it needs more thickening. Remove from heat.
Serve on angel hair pasta.
Be careful with the curry paste and add to your taste.

Nutrition Facts : Calories 285.5, FatContent 20.6, SaturatedFatContent 13.8, CholesterolContent 143.4, SodiumContent 782.1, CarbohydrateContent 8.8, FiberContent 1.8, SugarContent 2.4, ProteinContent 18.2

THAI GREEN CURRY SHRIMP RECIPE - FOOD.COM

Thai Green Curry Shrimp Recipe - Food.com image

This is one of Emeril's recipe from the Food Channel that I adapted with my ingredients.A great way to initiate to Thai cooking.

Total Time 22 minutes

Prep Time 15 minutes

Cook Time 7 minutes

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

2 tablespoons vegetable oil
2 cups diced eggplants
1/2 cup chopped white onion
1 cup thinly sliced red bell pepper
2 teaspoons minced garlic
2 tablespoons thai green curry paste
2 tablespoons lemon juice
1 (14 ounce) can unsweetened coconut milk
1/2 cup fish stock or 1/2 cup chicken broth
1 1/2 lbs medium shrimp, peeled and deveined
1/2 cup chopped basil
1/4 teaspoon salt
2 teaspoons cornstarch
1 tablespoon water

Steps:

In a wok or large saute pan, heat the oil over medium-high heat.
Add the onions and garlic, and cook until softened, 3 to 5 minutes.
Add the eggplant and the peppers and cook, stirring, about 4 minutes.
Add the curry paste, lemon juice and cook, stirring, for 15 seconds.
Add the coconut milk and fish stock and bring to a boil.
Lower the heat and simmer until thickened, 3 minutes.
Add the shrimp and cook until pink, about 2 minutes. Add basil.
Stir cornstarch that you mixed with the water if it needs more thickening. Remove from heat.
Serve on angel hair pasta.
Be careful with the curry paste and add to your taste.

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Coconut Curry Shrimp is one of our top favorite curry to order in Thai Restaurants. Specially the flavorful and fragrant Red Curry, lean-protein shrimp and veggies makes me happy that even when eating-out, our choice of meal is healthier, full of veggies yet SO delicious. No wonder, everyone loves Red Curry!!

Good news! With this recipe, now you don't need to order from restaurant. Prepare it at home. It needs only 10 minutes prep.

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(Oh, if you like Thai curries? Don't forget to checkout my collection of all Homemade Thai Curry Pastes and many popular/variation of Thai curry recipes.)

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These Curry recipe is very flexible. You can use any Thai Curry flavor. I often use the exact same recipe and just change the Thai curry paste: Green Curry Paste, Red Curry Paste, and Yellow Curry Paste. Pick the one you like and make Coconut Shrimp Yellow Curry/Or Green Curry.

Note: When time-pressed, and out of homemade curry pastes, I use Thai Kitchen Red Curry Paste. It is 100% gluten free and vegan.

Tip: You can also replace Shrimp with tofu for a Vegetarian Red Curry. (Check fish sauce substitute in Recipe Card Notes)

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Let me summarize why should you try this recipe tonight:

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Wish you a wonderful start of the week.

-Savita

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