Ingredients with Measurements:
- 1 pound shrimp, peeled and deveined
- 2 tablespoons shrimp paste
- 2 tablespoons green curry paste
- 1 can (14 ounces) coconut milk
- 1 cup chicken or vegetable broth
- 1 tablespoon fish sauce
- 1 tablespoon brown sugar
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 onion, sliced
- 1 tablespoon vegetable oil
- 1 tablespoon lime juice
- 1/4 cup fresh basil leaves
- Salt and pepper to taste
Special Equipment Needed:
- Large skillet or wok
- Wooden spoon or spatula
Step-by-Step Instructions:
1. Heat the vegetable oil in a large skillet or wok over medium-high heat.
2. Add the shrimp paste and green curry paste to the skillet and stir-fry for 1-2 minutes until fragrant.
3. Add the sliced onions and bell peppers to the skillet and stir-fry for 2-3 minutes until slightly softened.
4. Add the shrimp to the skillet and stir-fry for 2-3 minutes until pink and cooked through.
5. Pour in the coconut milk and chicken or vegetable broth, and stir to combine.
6. Add the fish sauce, brown sugar, and lime juice to the skillet and stir to combine.
7. Reduce the heat to low and let the curry simmer for 10-15 minutes until the sauce has thickened slightly.
8. Stir in the fresh basil leaves and season with salt and pepper to taste.
9. Serve the Thai green curry with shrimp paste over steamed rice.
- Time:
Preparation time: 15 minutes
- Cooking time: 25 minutes
Temperature:
- Medium-high heat for stir-frying
- Low heat for simmering
Serving size:
- 4 servings
Nutritional information:
- Calories: 350
- Fat: 23g
- Carbohydrates: 14g
- Protein: 23g
Substitutions for ingredients:
- Shrimp can be substituted with chicken or tofu.
- Green curry paste can be substituted with red curry paste.
- Shrimp paste can be omitted if desired.
Variations:
- Add other vegetables such as mushrooms, zucchini, or eggplant.
- Use different types of seafood such as scallops or mussels.
- Add a tablespoon of peanut butter for a creamy texture.
Tips and Tricks:
- Use fresh shrimp for the best flavor.
- Adjust the amount of curry paste to your desired level of spiciness.
- Use a non-stick skillet or wok to prevent sticking.
Storage Instructions:
- Store leftover curry in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
- Reheat the curry in a microwave-safe dish or on the stovetop until heated through.
Presentation Ideas:
- Serve the curry in a shallow bowl with a scoop of steamed rice in the center.
- Garnish with fresh basil leaves and sliced red chili peppers.
Garnishes:
- Fresh basil leaves
- Sliced red chili peppers
Pairings:
- Serve with steamed rice or rice noodles.
- Pair with a light and refreshing salad.
Suggested Side Dishes:
- Steamed vegetables such as broccoli or bok choy.
- Fried rice or stir-fried noodles.
Troubleshooting Advice:
- If the curry is too thick, add more chicken or vegetable broth to thin it out.
- If the curry is too thin, let it simmer for a few more minutes to thicken.
Food Safety Advice:
- Make sure to cook the shrimp thoroughly to prevent foodborne illness.
- Store leftover curry in the refrigerator within 2 hours of cooking.
Food History:
- Thai green curry is a popular dish in Thailand and is known for its spicy and flavorful sauce.
Flavor Profiles:
- Spicy, savory, and slightly sweet.
Serving Suggestions:
- Serve the curry family-style in a large bowl with a scoop of rice in the center.
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Region: Thai