Cook and Scale
Thai Green Curry with Shrimp
4 servings · 45 min total
A fragrant, silky green curry loaded with plump shrimp and crisp vegetables in rich coconut milk, ready in half an hour.
Ingredients
- 4 dl coconut milk
- 3 tbsp green curry paste
- 500 g shrimp, peeled and deveined
- 1 zucchini, sliced
- 1 red bell pepper, thinly sliced
- 100 g green beans, trimmed
- 2 tbsp fish sauce
- 1 tbsp palm sugar
- 4 kaffir lime leaves
- 1 fresh chilli, sliced
- fresh basil to taste
- 1 lime, cut into wedges
- 400 g white rice
Contains: Fish, Crustaceans
Allergen info is best-effort — please verify yourself.
Method
- 1.
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.
- 2.
Fry the curry paste — Stir in the green curry paste and fry for 2 minutes until deeply fragrant.
- 3.
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.
- 4.
Simmer the vegetables tender — Add the zucchini, red bell pepper and bamboo shoots, and simmer until the vegetables are just tender.
- 5.
Cook the shrimp through — Add the shrimp and cook until they turn pink and opaque, about 4 minutes.
- 6.
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.
Serve over jasmine rice — Serve hot over steamed jasmine rice, garnished with the remaining basil and lime wedges.