Recipe

Thai Curry Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 2 years ago This is a very spicy and pungent version of green curry. It's not subtle in any way. If you don't like strong flavors, you night want to try something else. You might also try using a higher percentage of coconut milk. I like it this way though. I... More Prep:20m Cook:35m Servings:2	Mystic_rive
	easy colorful hot

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Ingredients

1 1/2 tbs minced ginger

3 leaves basil

1 medium shallot

2 cloves garlic

3 stalks lemon grass

5 large serrano chillies

peel from 1 large lime

1/2 tsp cumin

1/4 tsp coriander

14 oz coconut milk

1 pound shrimp

2 cups cooked rice

Directions

First, make sure you'll have some rice ready about the same time the shrimp are done.

Peel the shrimp and refrigerate.

Prepare the rest of the ingredients.

Seed the chillies if you don't like your curry very hot.

Peel the tough outer portion off the lemon grass.

Dice the ginger finely (or just slice it thinly against the grain).

For the lime - Use a large lime instead of a couple small ones.

That blends better.

You only really need about 80% of the peel from a large lime.

Now make a curry paste.

Put everything except the rice, coconut milk, and shrimp into a blender.

Add about 3/4 of a cup of coconut milk.

Blender on slow until all of the ingredients get chopped up.

Then run the blender on high for at least a minute.

Unless your blender is much better than mine it will take a while to break up the lime peel.

Now cook the shrimp in a little olive oil. Try not to over cook them. Let's say about 1-2 minutes per side on medium high. They'll brown better if you don't crowd the pan and don't play with them.

Take the cooked shrimp out and set them aside.

Turn the burner down to medium.

Add the curry paste from the blender to the pan and add the rest of the can of coconut milk.

Let this simmer for 1-2 minutes and then add the shrimp back in. Heat through.

Serve over the rice.

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Comments

sunny 2 years ago said:
WOW - I love Thai and I love HOT, but 5 Serranos will be testing my limit - I can't wait!!

sunny 2 years ago said:
Thanks for the tip - less seranos, more coconut milk. = ) Another trick I use is to throw a few spoonfulls of plain yogurt in just before serving to cut heat without compromising flavor. = )

mystic_river1 2 years ago said:
Good idea

berry 2 years ago said:
Thanks... I love your step by step!

trigger 1 year, 3 months ago said:
Thank you I love shrimp and coconut milk I'll add all 5 Serrano chillies and more garlic too.
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barbiemensher 9 months ago said:
Beautiful! Somebody bought me a jarred green curry paste but I always prefer making things fresh - from scratch. This looks awesome.

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