Passport to Flavor: Thai Green Curry Shrimp

Anyone else struggling with feeding yourself and your family this week?  I’ve got Thanksgiving on the brain and completely forgot about actually feeding myself every day before that, lol.  Luckily I have recipes like this Thai Green Curry Shrimp that I can throw together in about 30 minutes.

In other news, I am campaigning to make Thai Tuesday a thing.  And I think I have some support!  A friend of mine told me she’d be on board with that if I agree to share an easy Thai recipe every week.  Who’s with us?!

Thai Green Curry Shrimp

1 (4 oz.) jar green curry paste
1 (15 oz.) can coconut milk
1 cup cilantro, leaves and stems
Olive oil
2 large carrots, peeled and sliced thin
1 stalk lemongrass, smashed
2 bay leaves
1 medium zucchini, sliced thin
1 (8 oz.) can sliced bamboo shoots, drained
1 cup snap peas, cut in half on the diagonal
5-6 basil leaves
1 lb. large shrimp, peeled & deveined
To serve: Lime zest & juice, chopped cilantro, rice

Add curry paste, coconut milk and cilantro to a blender. Blend on high for 1-2 minutes until everything is combined and frothy. Set aside.

Heat olive oil in a Dutch oven over medium heat. Add carrots and lemongrass. Cook for 3-4 minutes. Add curry mixture and bay leaves. Bring to a simmer. Add zucchini, bamboo shoots, snap peas, shrimp and basil. Cook 5-6 minutes or until shrimp are cooked through. Remove lemongrass stalk and bay leaves. Finish with lime zest.

Serve over rice and topped with chopped cilantro and a squeeze of lime.

Source: Ruth’s Table, 2019.

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