Thai Green Curry Shrimp-How To Make Coconut Milk Shrimp Curry
Thai Green Curry Shrimp
Shrimp cooked in Green Curry Paste, coconut milk with Shiitake mushrooms, scallions, lemon grass, curry leaves and a whole lot of love! Tastes delicious over Jasmine rice!
Equipment
- Nonstick saucepan with lid
Ingredients
- 1 lbs Shrimp peeled & de-veined
- 4 Shiitake Mushrooms cut into thin slices
- 2 tbsp Veg.oil Canola, other
- 2 tbsp Thai Green Curry Paste store bought- available at Asian stores or supermarket. Add less if you don't like it spicy
- 2 scallions/green onions cut into small pieces
- 1 stalk lemon grass outer layer removed, mashed and cut into pcs
- 6 curry leaves
- 1 cup coconut milk
- 1 cup water
- 1 green chili cut into thin slivers
- 1/2 tsp fish sauce optional
- 2 tsp sugar
- salt to taste
Instructions
- In Nonstick saucepan heat oil on medium flame
- Once oil is hot add green curry paste . Saute for 2 minutes, add curry leaves, scallions and mushrooms
- Next saute for a minute then add 1/2 the coconut milk. stirring it well. Add sugar
- Now add water and bring to a boil. Reduce heat and add remaining coconut milk. Mix well
- Add Shrimp, lower heat, Cover and cook for 2 minutes
- Adjust salt as needed. Green curry paste has some salt in it so be careful not to add too much
- Wallah! Your Thai Green Curry Shrimp is ready. Transfer to serving bowl. Enjoy!
Notes
Thai Green Curry Shrimp tastes delicious over steamed Jasmine Rice or can be enjoyed as a soup by itself. Make enough as it is sure to be a crowd pleaser!
Bon Appetit!
More Thai Recipes: https://gastrogurukitchen.com/category/cusine/thai/