Green Curry with Shrimp
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 585
- Total Fat
- 42
- Saturated Fat
- 23
- Carbohydrates
- 26
- Dietary Fiber
- 2
- Sugar
- 4
- Protein
- 30
- Cholesterol
- 184
- Sodium
- 839
- Total: 40 min
- Active: 30 min
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.