Thai Green Curry with Shrimp

Method

1. 1
   • coconut milk4 dl

   Fry the coconut cream — In a large pot, spoon off the thick cream from the top of the coconut milk can and heat it over medium heat until it sizzles and separates slightly.

   ⏱3 min
2. 2
   • green curry paste3 tbsp

   Fry the curry paste — Stir in the green curry paste and fry for 2 minutes until deeply fragrant.

   ⏱2 min
3. 3
   • coconut milk4 dl
   • fish sauce2 tbsp
   • palm sugar1 tbsp
   • kaffir lime leaves4

   Simmer the curry base — Pour in the remaining coconut milk, add the kaffir lime leaves, fish sauce and palm sugar, and bring to a gentle simmer.

   ⏱5 min
4. 4
   • zucchini1
   • red bell pepper1

   Simmer the vegetables tender — Add the zucchini, red bell pepper and bamboo shoots, and simmer until the vegetables are just tender.

   ⏱6 min
5. 5
   • shrimp500 g

   Cook the shrimp through — Add the shrimp and cook until they turn pink and opaque, about 4 minutes.

   ⏱4 min
6. 6
   • fresh chilli1
   • fresh basilto taste

   Balance the curry flavors — Stir in the sliced chilli and most of the Thai basil, then taste and adjust the balance of salty, sweet and spicy.

7. 7
   • fresh basilto taste
   • lime1
   • white rice400 g

   Serve over jasmine rice — Serve hot over steamed jasmine rice, garnished with the remaining basil and lime wedges.