Green Curry with Shrimp
Green curry with shrimp is a Thai-inspired dish made by simmering shrimp in a fragrant green curry paste with coconut milk and vegetables.
Ingredients
| Ingredient | Qty. | Unit |
|---|---|---|
| Shrimp (peeled and deveined) | 800 | Grams |
| Green Curry Paste (store-bought or homemade) | 4 | Tbsp |
| Coconut Milk (whole milk based) | 800 | Milliliters |
| Fish Sauce (for seasoning) | 3 | Tbsp |
| Brown Sugar (to balance flavors) | 2 | Tbsp |
| Bamboo Shoots (drained and sliced) | 1 | Can |
| Red Bell Pepper (sliced) | 1 | Count |
| Eggplant (small, diced) | 1 | Count |
| Thai Basil Leaves (fresh) | 1 | Bunch |
| Lime Leaves (torn into pieces) | 4 | Count |
| Vegetable Oil (for frying) | 2 | Tbsp |
| Jasmine Rice (cooked, for serving) | 2 | Cups |
Instructions
- Heat vegetable oil in a large pot over medium heat.
- Add green curry paste and stir-fry for 1-2 minutes until fragrant.
- Pour in coconut milk and bring to a simmer.
- Add fish sauce and brown sugar, stirring to combine.
- Add bamboo shoots, red bell pepper, and eggplant. Simmer for 5-7 minutes until vegetables are tender.
- Add shrimp and lime leaves, cooking until shrimp are pink and cooked through, about 3-4 minutes.
- Stir in Thai basil leaves and remove from heat.
- Serve hot with cooked jasmine rice.
Prep
- Thaw shrimp if frozen
Kitchen equipment
Rice CookerMortar and Pestle (if Making Homemade Curry Paste)