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Thai Green Curry Shrimp

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Serves four.

  • by Lori Longbotham from Fine Cooking
    Issue 96

This is even faster than takeout from your local restaurant. The only fresh ingredient you’ll need to grab is basil—all of the others can be stored in your pantry or freezer.

  • Two 13-1/2- or 14-oz. cans unsweetened coconut milk
  • 1/4 cup Thai green curry paste
  • 2-1/2 Tbs. Asian fish sauce
  • 1 tsp. firmly packed light brown sugar
  • 1 lb. large shrimp (31 to 40 per lb.), shelled and deveined
  • 1 cup lightly packed fresh basil leaves, torn into bite-size pieces
  • 1 cup frozen green peas, thawed

Spoon 1/2 cup of the thick coconut cream from the tops of the cans of coconut milk into a large, heavy saucepan and heat over medium heat. Add the curry paste and cook, whisking constantly, until heated through and smooth, 2 to 3 minutes. Whisk in the remaining coconut milk and bring to a boil over high heat, whisking frequently. Reduce the heat to low, add the fish sauce and sugar and simmer gently for 5 minutes, whisking occasionally.

Increase the heat to medium high, stir in the shrimp, and cook, stirring occasionally, just until the shrimp are opaque throughout, 2 to 3 minutes. Stir in the basil and peas and cook, stirring, until the peas are heated through, about 1 minute.

Serving Suggestions

Serve with steamed jasmine rice.

nutrition information (per serving):
Calories (kcal): 510; Fat (g): 42; Fat Calories (kcal): 380; Saturated Fat (g): 36; Protein (g): 25; Monounsaturated Fat (g): 2; Carbohydrates (g): 14; Polyunsaturated Fat (g): 1; Sodium (mg): 1380; Cholesterol (mg): 170; Fiber (g): 4;

Photo: Scott Phillips

Actually we don't add peas into green curry, I think you'd better add cucumber.

We really liked this dish, but found way too much "sauce" and it was too thin until thickened with Wondra. I used 2 lbs Shrimp because there was so much sauce and 1 1/2 cup peas. Everyone thought it was really good, but a tad bit salty. I'd still make it again, it was that good.

4 stars for easy and quick. My Thai curry paste must be the gringo version because it isn't hot at all. I will step that up. Served over shredded Romaine and it was very good, but especially very good and very fast. The shrimp I used was not of the highest quality (store-brand frozen) but the sauce was so good it made up for the not fresh shrimp. I'll make it again.

I love Thai food and this recipe is hot. HOT!

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