Indulge in a culinary adventure with our tantalizing Hot Thai Shrimp and Green Tomato Curry. This authentic Thai dish bursts with bold flavors, showcasing the perfect balance of sweet, sour, and spicy. Succulent shrimp are seared to perfection, then simmered in a rich and creamy curry sauce made with coconut milk, green tomatoes, and an aromatic blend of Thai herbs and spices. The vibrant green tomatoes add a delightful tanginess, while the creamy coconut milk provides a smooth and velvety texture. Accompany this delectable curry with fluffy jasmine rice to soak up all the flavorful sauce. Don't miss out on the additional recipes included in this article, featuring variations of this classic Thai dish using different proteins and vegetables. Expand your culinary horizons and explore the diverse flavors of Thai cuisine with these easy-to-follow recipes.
Let's cook with our recipes!
THAI SHRIMP CURRY
In this quick Thai-style shrimp curry, plump shrimp are simmered in a coconut sauce infused with aromatics and green curry paste.
Provided by Jennifer Segal
Categories Dinner
Time 25m
Yield 4 - 6
Number Of Ingredients 12
Steps:
- Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic, and green curry paste, and cook, stirring frequently, for 2 minutes more. Add the coconut milk, water, fish sauce, and sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes. Stir in the lime juice and sprinkle with the cilantro (or basil). Taste and adjust seasoning, if necessary, and serve with jasmine rice.
- Note: For the shrimp, I recommend buying frozen shrimp labeled "shell split and deveined." Most shrimp are cleaned and flash frozen shortly after being caught, so the "fresh" shrimp you see in the seafood case at the supermarket are typically thawed frozen shrimp. Who knows how long they've been sitting there, so you're better off buying frozen shrimp and defrosting it yourself. Come dinnertime, all you have to do is run the shrimp under water to defrost, and then peel.
Nutrition Facts : Calories 299, Fat 18 g, Carbohydrate 10 g, Protein 23 g, SaturatedFat 13 g, Sugar 3 g, Fiber 1 g, Sodium 1372 mg, Cholesterol 191 mg
GREEN CURRY SHRIMP
Delicious shrimp curry made with Thai green curry paste. This authentic Green Curry Shrimp recipe takes 20 mins to make and tastes just like restaurants!
Provided by Rasa Malaysia
Categories Thai Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat up a small pot on high heat and add the cooking oil. When it's heated, saute the green curry paste for 10 seconds before adding the water. Bring the water to boil and add the shrimps.
- As soon as the shrimps are cooked, add the coconut milk, fish sauce, palm sugar, zucchinis and red bell peppers. Cook for 1 minute, stir to mix well. Turn off the heat and add the chopped cilantro. Serve immediately.
Nutrition Facts : Calories 247 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 285 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 24 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 4 people, Sodium 1155 milligrams sodium, Sugar 2 grams sugar
GREEN CURRY WITH SHRIMP
My wife Sarah introduced me to Thai curry before we were married, and now I like to make it for her! Starting with store-bought Thai green curry paste-which contains a blend of lemongrass, ginger or galangal, herbs and aromatics-makes it quick enough for even a weeknight meal.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
- Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
- Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice-a perfect combination.
THAI GREEN CURRY WITH SHRIMP
Sweet coconut milk is balanced by serrano chiles, lemongrass and lime juice for a rich broth that perfectly poaches shrimp and vegetables.
Provided by Food Network Kitchen
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Put the kaffir lime leaves and 1/3 cup of the oil in a blender. Set at the blender's lowest speed, start the blender and slowly increase the speed to high. Blend for 25 seconds. Transfer to a small bowl and let sit for 5 minutes. Strain through a fine-mesh sieve into a clean small bowl and reserve. Clean the blender carafe.
- Put the cilantro, chiles, garlic, shallots, ginger, lemongrass, 1/2 teaspoon salt and 1/3 cup water in the blender. Set at the blender's lowest speed, start the blender and slowly increase the speed to medium-high. Blend for 40 seconds to make a fine puree, stopping once to scrape down the sides of the carafe.
- Heat the remaining 1/4 cup oil in a large high-sided skillet over medium heat. Carefully add the cilantro puree. Cook, stirring constantly, until thick and olive green, 10 to 12 minutes. Add the fish sauce and brown sugar. Cook 1 minute more, then add the coconut milk and 1 1/4 cups water. Add more salt and fish sauce if desired. Bring to a simmer and cook gently for 5 minutes.
- Turn the heat to medium-low and add the shrimp and lime juice. Cover and cook until the undersides of the shrimp are beginning to turn pink, about 3 minutes. Flip the shrimp, cover and cook for 2 minutes more. Add the tomatoes and snow peas, cover and cook until the shrimp are pink on both sides and cooked through, about 1 minute more.
- Ladle the curry into 4 soup bowls. Sprinkle with cilantro leaves and drizzle with some of the kaffir lime oil.
HOT THAI SHRIMP AND GREEN TOMATO CURRY
From "Tomatoes" by Manisha Gambhir Harkins. Posted for ZWT III. This is really really good.
Provided by I Cook Therefore I
Categories Curries
Time 2h
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- For the stock: Put the shrimp shells, chile, lemongrass, garlic, and shallots in a saucepan with 1 quart of water and bring to a boil. Simmer for about a half hour and then pour through a strainer. Only 1 1/2 cups of the stock is needed for this recipe. Reserve the rest by freezing.
- Heat the oil in a sauce pan and add the curry paste. Stir fry for several minutes, stirring constantly.
- Add the shrimp stock, ginger, and lemongrass to the pot and bring to a boil, then lower the heat to a rapid simmer.
- Add the coconut milk and stir constantly to keep it from separating.
- Lower the heat and simmer for 10-15 minutes.
- Add the shrimp and cook until just done.
- Add the tomatoes and cook for one minute so they're just heated through.
- Add the sugar, green onions, and cilantro.
- Serve with the jasmine rice to soak up the juice.
- Enjoy!
Nutrition Facts : Calories 364.2, Fat 19, SaturatedFat 12.6, Cholesterol 172.8, Sodium 238.9, Carbohydrate 23.4, Fiber 4.6, Sugar 14.1, Protein 28.6
THAI SEARED SHRIMP WITH TOMATO, BASIL AND COCONUT
Serve adventurous Thai restaurant fare in less than 30 minutes.
Provided by Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 10
Steps:
- In 10-inch skillet, heat oil over medium-high heat. Cook shrimp and onion in oil 2 minutes, stirring constantly. Stir in curry paste; cook 1 minute.
- Stir in tomatoes, lime juice and brown sugar. Heat to boiling. Reduce heat; simmer 1 minute. Stir in coconut milk and basil. Heat over low heat until hot.
- Serve over rice.
Nutrition Facts : Calories 200, Carbohydrate 11 g, Cholesterol 160 mg, Fat 1 1/2, Fiber 2 g, Protein 19 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 310 mg, Sugar 7 g, TransFat 0 g
THAI GREEN SHRIMP CURRY
The shrimp in this Thai green curry are coated with lemongrass paste, cilantro, coriander, cumin, and lime zest.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Seafood Recipes Shrimp Recipes
Number Of Ingredients 17
Steps:
- Place chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest lime; add. Puree until smooth, adding water a tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add noodles; cook until just tender, about 5 minutes. Drain; set aside in bowl of cold water.
- Heat oil in a large nonstick skillet over medium heat. Add lemongrass mixture, and cook until fragrant, about 1 minute. Add onion; cook until just softened, 6 to 8 minutes. Add bell pepper; cook until just tender, about 3 minutes. Combine cornstarch with water; add to pan. Add pineapple, mushrooms, and coconut milk; simmer. Add shrimp; cook until pink and opaque. Squeeze juice from lime; stir into mixture. Serve garnished with sliced chiles, if desired.
Nutrition Facts : Calories 277 g, Cholesterol 43 g, Fat 6 g, Fiber 2 g, Protein 7 g, Sodium 239 g
Tips:
- Prep Your Ingredients: Before you start cooking, make sure all your ingredients are prepped and ready to go. This will help you stay organized and ensure that your dish comes together quickly and smoothly.
- Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor and texture. This is especially important for the shrimp, green tomatoes, and herbs.
- Don't Overcook the Shrimp: Shrimp cooks very quickly, so be careful not to overcook it. Otherwise, it will become tough and rubbery.
- Adjust the Spice Level: This recipe has a medium spice level, but you can adjust it to your liking. Add more or less of the green chilies or red curry paste, depending on your preference.
- Serve with Rice or Noodles: This curry is traditionally served with rice or noodles. Jasmine rice is a good choice, but you can also use brown rice or your favorite type of noodles.
Conclusion:
This hot Thai shrimp and green tomato curry is a delicious and easy-to-make dish that is perfect for a weeknight meal. The combination of shrimp, green tomatoes, and curry paste creates a flavorful and aromatic dish that is sure to please everyone at the table. So next time you're looking for a quick and easy Thai recipe, give this one a try. You won't be disappointed!
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