Vegetables and shrimp cooked together with green curry paste and coconut milk resulting in flavorful, fresh and light Thai green shrimp curry.
Thai Veggie and Shrimp Green Curry Recipe
Course: MainCuisine: ThaiDifficulty: Medium4
servings15
minutes30
minutesThai veggie and shrimp curry is a beautiful green color Thai curry recipe in which shrimp and vegetables are cooked together in green curry paste and coconut milk.
Ingredients
- To Grind :-
1 cup of thai basil leaves
1/2 cup of cilantro leaves with soft stem
1/4 cup of mint leaves
1 inch ginger/galangal
4 cloves of garlic
4-5 thai chillies/regular one(use less if you don’t like spicy)
2 shallots/1/2 of small red onion
1 stalk of lemon grass/zest of 2 lime
2 kaffir lime leaves/2 Tbsp of lime juice
2 tsp of fish sauce/2-3 tsp of soy sauce
1 tsp of coriander powder
1 tsp of cumin powder
- Other Ingredients :-
1 large red bell pepper, diced
1 large zucchini, diced
1 small red onion, diced
1 lb of shrimp, cleaned and deveined
14 oz of unsweetened coconut milk
Salt to taste
Few basil leaves, thinly sliced
1 Tbsp of oil
Directions
- Grind all the 12 ingredient together listed under “To grind” to a paste in a food processor. Add little water or coconut milk or olive oil to help blending, if necessary.
- Now add salt to the paste and check for the spice level. Add more chilies if you like super hot curry.
- In a wok, heat oil and add onion and cook until translucent. Then stir in zucchini and peppers for 1-2 mins.
- Pour ground paste and stir again for 1 or 2 mins. 5. Then pour coconut milk, salt and let it warm up over low-medium heat.
- Add shrimp and cook until it becomes pink and curls up.
- Lastly toss in the basil leaves and little more lemon juice.
Notes
- Serve over hot white or brown rice or rice noodles.
- If you are vegetarian skip shrimp and add more veggies like eggplant, mushroom, broccoli or green pepper.
- Add chicken instead of shrimp if you like. All you have to do is just stir fry sliced chicken before adding in veggies.
