Thai Green Curry Shrimp
- Ready In:
- 30mins
- Ingredients:
- 13
- Serves:
-
6-8
ingredients
- 1 tablespoon peanut oil
- 1 cup thinly sliced onion
- 1 cup chopped green onion (about 8 small)
- 1 -2 tablespoon green curry paste
- 1 (14 ounce) can unsweetened coconut milk
- 1 cup low-salt chicken broth
- 3 tablespoons Thai fish sauce (nam pla)
- 2 teaspoons sugar
- 1 cup diced plum tomato
- 2 lbs uncooked large shrimp, peeled, deveined (I used 25-30 count shrimp-bb)
- salt
- chopped fresh cilantro
- lime wedge
directions
- Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium.
- Add green onions and curry paste; stir until fragrant, about 1 minute.
- Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil.
- Add tomatoes and boil 2 minutes.
- Add shrimp and cook just until opaque in center, stirring often, about 3 to 5 minutes depending on size of shrimp.
- Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.
- Note: the lime wedges are essential to really make the flavors pop. Make sure you squeeze in a healthy amount in your bowls!-bb.
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RECIPE SUBMITTED BY
I just loooove eating and so I enjoy cooking what I like... specially breads and cookies, but also sweet sour meals and treats.