Thaigreencurry

curry cravings

Before diving into the depths of heavy holiday dishes, it’s nice to balance out your menu with some lighter, spicier fare. So why not whip up a flavorful curry? Curries are a great way to add bright flavors like citrus and ginger, while spicing up your go-to proteins and veggies. That’s why we’re psyched about this Thai Green Curry with Shrimp from My Thai Cookbook! It’s the perfect way to brighten up any gray November day.

Thai Green Curry with Shrimp

Preparation: 10 minutes
Cooking: 10 minutes

1 portion of Green Curry Paste (recipe below)
2 lemongrass stalks, tough outer leaves removed and stalks finely sliced
1/3 lb green beans, trimmed (snow peas or asparagus can also be used)
juice of 2 limes
juice of 1 orange
1 lb large raw shrimp, peeled and deveined
3 cilantro sprigs, leaves picked
2 Thai basil sprigs, leaves picked
2 long green chiles, seeded and finely chopped
3 spring onions, finely chopped
1 1/4 cups coconut cream
1 tablespoon tamarind paste
1 tablespoon fish sauce

serves 4–6

1. Heat the curry paste in a saucepan over medium heat until just steaming. Add half the coconut cream and bring to a boil (add more cream later if needed).
2. Add half the lemongrass and simmer gently over a low heat, stirring occasionally to prevent it from sticking. Thin the sauce if necessary with a little water.
3. Add the green beans and simmer for 2 minutes. Reduce the sauce by simmering for another 3 minutes.
4. Add the tamarind paste, juice of one of the limes, the orange juice and fish sauce and stir together. Add the shrimp and continue simmering.
5. Roughly chop the cilantro and basil leaves and stir about one-third into the sauce. Taste the sauce to check the balance of flavors and adjust if needed to get a balance of hot, sour, salty, and sweet. Garnish the finished curry with the remaining lemongrass, cilantro and basil leaves, and the green chiles and spring onions. Serve with rice or noodles.

 

 

Green Curry Paste

The paste is the most time-consuming element of making a curry. Make a big batch of any of these delicious curry pastes, then keep them in the refrigerator or freezer in small batches until needed.

Preparation: 15 minutes
Cooking: 35 minutes

1 1/2 inch piece of ginger, peeled and chopped
4 garlic cloves, peeled
4 lemongrass stalks, tough outer leaves removed and stalks chopped
6 cilantro roots, cleaned and chopped
2 small Spanish red onions
5 green chiles, seeded and chopped
3 lime leaves
juice of 1 lime
1 teaspoon ground turmeric
1 teaspoon salt
1 tablespoon vegetable oil
1 2/3 cups coconut cream
1 tablespoon fish sauce

serves 6

1. Puree the ginger, garlic, lemongrass, and cilantro roots in a food processor or blender and pulse the ingredients until smooth. Add the salt to help break the ingredients down.
2. Add the onions and chiles and a splash of water and puree to a semi-smooth paste. In this raw state the paste can be kept in the refrigerator for 3–4 days in an airtight container.
3. Heat the oil in a heavy-bottomed pan. Add the pureed paste, ground turmeric and lime leaves and cook over a low-medium heat for about 20 minutes, stirring to prevent it from sticking, until aromatic.
4. Add the coconut cream and gently simmer for about 10 minutes until reduced by about one-third.
5. Add the lime juice and fish sauce and mix. At this stage the paste could be kept in the refrigerator for up to 1 week, or frozen in portion sizes.
6. Divide the paste into 3 portions. It is now ready for other ingredients, such as meat, fish, or vegetables, to be added to it or to be frozen for future use.

 

For more vibrant Thai recipes, check out My Thai Cookbook on Amazon now!

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