- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving Serving Size 1 of 4 servings Calories 585 Total Fat 42 g Saturated Fat 23 g Carbohydrates 26 g Dietary Fiber 2 g Sugar 4 g Protein 30 g Cholesterol 184 mg Sodium 839 mg
- Total: 40 min
- Active: 30 min
Discover the vibrant flavors of Thai green curry, a dish my wife Sarah shared with me before we marriednow it's our weeknight favorite! Store-bought Thai green curry paste, packed with lemongrass, galangal, herbs, and spices, makes this creamy, aromatic shrimp curry quick and irresistible.
- 4 tablespoons peanut oil
- 1 pound 16/20-count shrimp, deveined and shells removed
- 1 small yellow onion, thinly sliced
- 1 jalapeo, thinly sliced
- Kosher salt
- 2 to 3 tablespoons Thai green curry paste
- 1/2 cup chicken stock
- One 15-ounce can coconut milk
- 2 teaspoons fish sauce
- 1 tablespoon palm sugar or light brown sugar
- 1 tablespoon fresh basil leaves, thinly sliced
- 1 tablespoon fresh mint leaves, thinly sliced
- 1/4 cup roasted salted peanuts, roughly chopped
- Steamed rice, for serving
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- Add 2 tablespoons oil to a large nonstick skillet and heat over medium-high. Add the shrimp and sear for about 1 minute per sidedo not overcrowd the panto partially cook them. Transfer the shrimp to a plate and set aside. Return the skillet to the heat, pour in the remaining 2 tablespoons peanut oil, then add the onions, jalapeo and a pinch of salt; saut until they begin to brown, about 5 to 6 minutes.
- Stir in the green curry paste and cook until aromatic, roughly 30 seconds. Pour in the chicken stock to deglaze the pan, scraping up any browned bits. Add the coconut milk, fish sauce and sugar and stir to combine. Bring the mixture to a gentle simmer and let it reduce and thicken for about 10 minutes.
- Return the shrimp to the curry and cook until just done, 1 to 2 minutes. Spoon the curry into a serving bowl and top with the basil, mint and chopped peanuts. Serve alongside steamed rice for a perfect pairing that'll transport you straight to Thailand!
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