Thai Green Curry Shrimp & Vegetables
From DetroitTokyo 12 years ago
- 20min to make
- Serves 4
This tasty curry is easy to make and to tweak to suit your tastes and needs. You can easily swap the shrimp for another protein. To make it vegetarian, use tofu and soy sauce in place of fish sauce.
Ingredients
- 1 tbsp vegetable oil shopping list
- 1-2 tbsp green curry paste (1 would be more mild, 2 medium-hot, if you like it hotter go ahead and add another tbsp) shopping list
- 1 14 oz. can coconut milk shopping list
- 1 tbsp brown sugar or palm sugar shopping list
- 2 tbsp fish sauce (soy sauce may be used) shopping list
- 1 cup sliced carrots shopping list
- 1 1/2 cups snap peas, trimmed and halved shopping list
- 1 pound jumbo shrimp, peeled & deveined (I took the tails off, too) shopping list
- 1 1/2 cups mung bean sprouts, roughly chopped shopping list
- 1 8 oz. can bamboo shoots, drained shopping list
- 1/4 cup fresh Thai basil, roughly chopped (optional) shopping list
- green chilies, thinly sliced (optional) shopping list
- 3-4 cups cooked rice (I used short-grain brown but Jasmine or sticky would be good) shopping list
How to make it
- Heat oil in a medium saucepan over medium-high heat. Add curry paste and blend in with a fork. Let cook for about 2 minutes. Add coconut milk, stir to incorporate and bring to a boil. Reduce to a simmer for 5 minutes.
- Add carrots, cook 2 minutes. Add snap peas and shrimp, cook for 2 minutes. Add sprouts and bamboo shoots. Cook another 1-2 minutes, until shrimp are just pink.
- Serve over rice, garnished with basil & chilies if using.
- Nutritional Info Per Serving (with brown rice): 519 calories; 19 g fat; 1318 mg sodium; 64 g carbohydrates; 8 g fiber; 21 g protein.
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