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.
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None Nonea
[email protected]This recipe is a keeper! It's easy to make and the results are amazing. I highly recommend it.
Edinson Diaz
[email protected]This curry is so flavorful and delicious. I love the creamy coconut milk sauce and the tender shrimp.
Kareem Elsabbagh
[email protected]I've made this curry several times and it's always a hit. It's a great weeknight meal because it's quick and easy to make.
Inlike Jumpman
[email protected]This recipe is a great way to introduce people to Thai food. It's not too spicy and the flavors are very approachable.
Simon Thabo
[email protected]This curry is so easy to make and it's always a crowd-pleaser. I love that I can adjust the heat level to suit my taste.
Angela Evans
[email protected]I love the combination of flavors in this curry. The green curry paste, coconut milk, and lime juice all come together to create a delicious and complex dish.
tanvir ahmod
[email protected]This recipe is a great way to use up leftover shrimp. The curry sauce is also very versatile and can be served with rice, noodles, or vegetables.
aftab fayyaz
[email protected]I made this curry for a party and it was a huge success! Everyone raved about how delicious it was. I'll definitely be making it again.
Jennifer Chidimma
[email protected]This curry was a hit with my family! Everyone loved the creamy, flavorful sauce and the tender shrimp. It's definitely a keeper.
Rafeeq Brohi
[email protected]I've tried many Thai green curry recipes, but this one is by far the best. It's so easy to make and the results are always amazing. I highly recommend it!
Michelle May
[email protected]This Thai green curry with shrimp was absolutely delicious! The flavors were so well-balanced and the shrimp was cooked perfectly. I will definitely be making this again!