Sunday, January 10, 2010

Shrimp Green Curry

Shrimp Green Curry

This was one of our favorite dinners that I have ever made. I came up with it as a cross between my Thai Tilapia Coconut Curry and Red Curry Chicken. It would be more authentic with eggplant, bell peppers and maybe tomatoes in the curry sauce, but I'm partial to seafood curries served over a bed of spinach

-2 (14 oz) cans coconut milk
-1 lb raw shrimp, peeled (fresh would be best here, but I use the frozen raw... anything other than the frozen pre-cooked will be okay)
-2 tablespoons green curry paste (I like this out of the small green can that you can find in the Oriental section of a store, sometimes you’ll see it in a jar, but if you can get the canned. I find it at the Oriental market)
-2 tablespoons soy sauce
-2 tablespoons lime juice
-3 tablespoons brown sugar
-1/3 cup basil leaves, coarsely chopped (Thai basil if you can find it at an Oriental market, it will be MUCH cheaper than buying basil at the grocery store and will taste more authentic, I freeze my leftover Thai basil each time I buy it and then always have some on hand)
-cooking spray or oil
-1 yellow onion, sliced thin
-1 large bag spinach, steamed in microwave or on stove
-cooked brown rice

Heat a large pot over medium high heat, and grease with cooking spray or oil. Cook onion until soft, about 5 minutes. Reduce heat to medium and add coconut milk. Stir in curry paste until well blended. Bring to a boil and let simmer 5 minutes. Add soy sauce, lime juice and brown sugar, simmer for 5 more minutes. Stir in basil and simmer 5 more minutes. Add shrimp, cover and simmer until they turn opaque, about 3-5 minutes. To serve lay a bed of brown rice in a serving dish, layer spinach on top of that, and generously top with a ladle full of curry and shrimp.


1 comment:

Jana said...

What's the version with the eggplant? This looks great but how would you do it vegetarian?