Name: Green Curry with Shrimp
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT0H40M0.000S
Yield: 4 servings
Ingredients: 4 tablespoons peanut oil; 1 pound 16/20-count shrimp, deveined and shells removed; 1 small yellow onion, sliced thin; 1 jalapeno, sliced thin; Kosher salt; 2 to 3 tablespoons Thai green curry paste; 1/2 cup chicken stock; One 15-ounce can coconut milk; 2 teaspoons fish sauce; 1 tablespoon palm sugar or light brown sugar; 1 tablespoon fresh basil leaves, sliced thin; 1 tablespoon fresh mint leaves, sliced thin; 1/4 cup roasted salted peanuts, roughly chopped; Steamed rice, for serving

Directions

Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice—a perfect combination.

Green Curry with Shrimp

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