Green curry shrimp is one of my favorite meals. I love it super spicy and on white rice. This is also very easy to make.
We will be using purchased, canned green curry paste for this recipe. You can of course make your own curry from scratch but for ease and simplicity I am using canned. Canned green curry paste is available in the Asian aisle of your grocery store or in Asian grocery stores.
This curry paste can be very spicy so you decide the level of heat you want in your meal. The more you add the spicier it will be.
Although I call for peanut oil in this recipe you can use vegetable oil without a problem. Just make sure it has a high smoking point as you will be cooking this at high heat. It will cook fairly quickly so also make sure you have all you ingredients ready before you start.
Here is what you are going to need for this delicious and easy green curry shrimp recipe:
1 pound shrimp, peeled and deveined
1 tbs. minced lemongrass
1 tbs. minced ginger
3 garlic cloves, minced
4 scallions, white and green parts finely chopped
1 tbs. dark brown sugar
2 tbs. peanut or vegetable oil
1 tbs. green curry paste
1 ¾ cup coconut milk
¼ cup chicken broth
Heat a wok or large skillet.
Add the peanut oil when your pan is very hot. Heat well.
Add the lemongrass, ginger, scallions, garlic and shrimp.
Cook for 3 to 4 minutes until shrimp is partially cooked through.
Remove shrimp from wok. Add the coconut milk, broth, sugar and curry paste. Bring to a slow simmer and simmer for 5 to 6 minutes. Return the shrimp to the wok and heat through.
Serve with white rice.
CALORIES 325.28; FAT 22.62 grs (sat 13.93; mono 4.08; poly 2.16); PROTEIN 17.57 grs ; FIBER 1.21 grs; CARBS 9.25 grs; CHOLESTEROL 143.32 mg; IRON 1.50 mg; SODIUM 887.18 mg; CALCIUM 78.66 mg