Friday, March 22, 2013

Thai Green Shrimp Curry curry. One of my favorite comfort foods and I didn't know how easy it is to make! Perfection at first bite and hits just the right spot when the green curry craving hits. This was my second attempt and because I followed the recipe more closely this time, my green curry tastes exactly like what I order at my favorite Thai restaurant. I felt like changing it up a bit and had my green curry with quinoa instead of rice and it was very delicious. You can use any type of protein you have on hand, I had some shrimp defrosted so that's what I used in this curry. Get creative with the veggies you want in the curry as well. The most important component is the flavor of the curry sauce and the rest can be left to your imagination. I think that eggplant and bell peppers would go great in this dish.

Recipe adapted from RasaMalaysia @

1/2 lb shrimp (or your choice of protein)
3 tablespoons green curry paste (Mae Ploy brand)
2 1/4 cups coconut milk
1 can thinly sliced bamboo shoots
1 can straw mushrooms
3-4 kaffir lime leaves
1/4 cup Thai basil leaves
2 teaspoons fish sauce
2 tablespoons sugar
olive oil for frying

1. Drizzle some oil on the frying pain and saute the green curry paste until fragrant.
2. Add half of the coconut milk and stir it for 1-2 minutes until incorporated. Add the kaffir lime leaves after crushing them a bit with your hands to bruise them because it will release more flavor.
3. Rinse and drain the bamboo shoots and mushrooms. Add into the pot and continue to stir.
4. Add the shrimp and continue cooking until it is cooked.
5. Add the rest of the coconut milk, fish sauce and sugar.
6. Add the basil and remove from heat. (I didn't have basil this time but the dish still turned out great, but I know it will taste even better with basil added in)

I made all this is abut 30 minutes! Like I said...had no idea that it was so easy! If you are a green curry enthusiast, you  must give this recipe a try!

1 comment:

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