Servings: four.
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.
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.
Serve with steamed jasmine rice.
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Years ago I took a Thai cooking class from Kasma Loha-unchit. She had us do a 'tasting' on fish sauce, using fish sauces from Thailand, Vietnam, ... The short version, buy the lightest-colored sauce from whatever selection you have. It will have the mildest flavor and be less salty.
My family and I found this recipe to be very good and exceptionally easy and quick to make. I was somewhat surprised of how "salty" it seemed to be although no salt was added. Nevertheless, the sauce "salty-ness" was played down well by the rice we served it over and we all agreed, this is was a keeper! As a side note and to my surprise, this [basically] exact recipe was on the back of the jar of green curry paste I purchased. I found that interesting.
Heeding earlier reviewers, I used 1 can of coconut milk but kept the green curry sauce amount closer to recipe. Great taste, plenty of sauce. Thanks, everybody.
Actually we don't add peas into green curry, I think you'd better add cucumber.
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