Green Thai Shrimp Curry Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

THAI GREEN CURRY



Thai Green Curry image

Recipe video above. This is how to make a really great QUICK green curry by pimping up curry in a jar, OR using a homemade green curry paste! Don't skip frying off the curry paste, this makes all the difference. See Spiciness info in Note 1 (remember, Green Curry is supposed to be spicy!)

Provided by Nagi

Categories     Mains

Time 35m

Number Of Ingredients 21

4 - 6 tbsp Thai Green Curry Paste (Maesri best) OR ((Note 1))
1 quantity homemade green curry paste ((Note 1))
2 large garlic cloves (, minced)
2 tsp fresh ginger (, finely grated)
1 tbsp lemongrass paste ((Note 2))
2 tbsp vegetable oil
1 cup (250ml) chicken or vegetable broth, low sodium
400 g/14oz coconut milk (, full fat (Note 4))
1 - 3 tsp fish sauce *
1 - 3 tsp white sugar *
1/8 tsp salt *
6 kaffir lime leaves (, torn in half (Note 5))
350 g/12 oz chicken thigh (, skinless boneless, sliced (Note 6))
2 Japanese eggplants, (, small, 1cm / 2/5" slices (Note 7))
1 1/2 cups snow peas (, small, trimmed)
16 Thai basil leaves ((Note 8))
Juice of 1/2 lime (, to taste)
Crispy fried Asian shallots (, high recommended (Note 9))
Thai basil or cilantro/coriander (, recommended)
Green or red chillies slices (, optional)
Steamed jasmine rice

Steps:

  • Heat oil in a heavy based skillet or pot over medium high heat.
  • Add curry paste (and garlic, ginger and lemongrass Extras, if using) and cook for 2 to 3 minutes until it mostly "dries out" - see video. Don't breath in the fumes!!
  • Add chicken broth and coconut milk, mix to dissolve paste.
  • Curry in a jar seasonings: Add 1 tsp fish sauce, 1 tsp sugar, no salt.
  • Homemade curry paste seasonings: Add 3 tsp fish sauce, 3 tsp sugar, 1/8 tsp salt.
  • Add kaffir lime leaves. Mix then bring to simmer.
  • Add chicken, stir then lower heat to medium so it's bubbling gently. Cook 7 minutes.
  • Add eggplants, cook 5 minutes until soft.
  • Taste sauce. Add fish sauce or salt for more saltiness, sugar for sweetness.
  • Add snow peas, cook 2 minutes until a bit softened, then stir through basil and lime juice. Sauce should have reduced but will still be a be on the thin side, not thick - that's how it's should be. DO NOT keep simmering - sauce will darken.
  • Serve curry over jasmine rice with garnishes of choice.

Nutrition Facts : Calories 352 kcal, Carbohydrate 16 g, Protein 7 g, Fat 31 g, SaturatedFat 25 g, Sodium 54 mg, Fiber 5 g, Sugar 7 g, ServingSize 1 serving

THAI GREEN CURRY SHRIMP



Thai Green Curry Shrimp image

This is one of Emeril's recipe from the Food Channel that I adapted with my ingredients.A great way to initiate to Thai cooking.

Provided by Sageca

Categories     Thai

Time 22m

Yield 6 serving(s)

Number Of Ingredients 14

2 tablespoons vegetable oil
2 cups diced eggplants
1/2 cup chopped white onion
1 cup thinly sliced red bell pepper
2 teaspoons minced garlic
2 tablespoons thai green curry paste
2 tablespoons lemon juice
1 (14 ounce) can unsweetened coconut milk
1/2 cup fish stock or 1/2 cup chicken broth
1 1/2 lbs medium shrimp, peeled and deveined
1/2 cup chopped basil
1/4 teaspoon salt
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • In a wok or large saute pan, heat the oil over medium-high heat.
  • Add the onions and garlic, and cook until softened, 3 to 5 minutes.
  • Add the eggplant and the peppers and cook, stirring, about 4 minutes.
  • Add the curry paste, lemon juice and cook, stirring, for 15 seconds.
  • Add the coconut milk and fish stock and bring to a boil.
  • Lower the heat and simmer until thickened, 3 minutes.
  • Add the shrimp and cook until pink, about 2 minutes. Add basil.
  • Stir cornstarch that you mixed with the water if it needs more thickening. Remove from heat.
  • Serve on angel hair pasta.
  • Be careful with the curry paste and add to your taste.

Nutrition Facts : Calories 285.5, Fat 20.6, SaturatedFat 13.8, Cholesterol 143.4, Sodium 782.1, Carbohydrate 8.8, Fiber 1.8, Sugar 2.4, Protein 18.2

THAI SHRIMP CURRY



Thai Shrimp Curry image

In this quick Thai-style shrimp curry, plump shrimp are simmered in a coconut sauce infused with aromatics and green curry paste.

Provided by Jennifer Segal

Categories     Dinner

Time 25m

Yield 4 - 6

Number Of Ingredients 12

1 tablespoon vegetable oil
1 small yellow onion, thinly sliced
⅓ cup thinly sliced scallions, white and green parts, from 4-5 scallions
2 cloves garlic, minced
2½ tablespoons Thai green curry paste
1 (14-ounce) can coconut milk
¼ cup water
2 tablespoons fish sauce
1 tablespoon dark or light brown sugar
2 pounds large, extra large (26-30 per lb) or jumbo (21-25 per lb) shrimp, peeled and deveined (see note), thawed if frozen
Juice of 1 lime (about 2 tablespoons), plus more lime wedges for serving
¼ cup chopped fresh cilantro, Thai basil, or Italian basil (or a combination)

Steps:

  • Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. If the onions start to brown, reduce the heat to medium. Add the scallions, garlic, and green curry paste, and cook, stirring frequently, for 2 minutes more. Add the coconut milk, water, fish sauce, and sugar and bring to a gentle boil. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3 to 4 minutes. Stir in the lime juice and sprinkle with the cilantro (or basil). Taste and adjust seasoning, if necessary, and serve with jasmine rice.
  • Note: For the shrimp, I recommend buying frozen shrimp labeled "shell split and deveined." Most shrimp are cleaned and flash frozen shortly after being caught, so the "fresh" shrimp you see in the seafood case at the supermarket are typically thawed frozen shrimp. Who knows how long they've been sitting there, so you're better off buying frozen shrimp and defrosting it yourself. Come dinnertime, all you have to do is run the shrimp under water to defrost, and then peel.

Nutrition Facts : Calories 299, Fat 18 g, Carbohydrate 10 g, Protein 23 g, SaturatedFat 13 g, Sugar 3 g, Fiber 1 g, Sodium 1372 mg, Cholesterol 191 mg

THAI SHRIMP CURRY



Thai Shrimp Curry image

Categories     Shellfish     Tomato     Stir-Fry     Low Carb     Quick & Easy     Lunch     Shrimp     Winter     Boil     Bon Appétit     Sugar Conscious     Dairy Free     Wheat/Gluten-Free     Tree Nut Free     Soy Free

Yield Makes 8 servings

Number Of Ingredients 12

1 tablespoon peanut oil
1 cup thinly sliced onion
1 cup chopped green onions (about 8 small)
1 to 2 tablespoons Thai green curry paste*
1 14-ounce can unsweetened coconut milk*
1 cup low-salt chicken broth
3 tablespoons Thai fish sauce (nam pla)*
2 teaspoons sugar
1 cup diced plum tomatoes
2 pounds uncooked large shrimp, peeled, deveined
Chopped fresh cilantro
Lime wedges

Steps:

  • Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.
  • *Available at Asian markets and in the Asian foods section of some supermarkets.

GREEN CURRY SHRIMP



Green Curry Shrimp image

Delicious shrimp curry made with Thai green curry paste. This authentic Green Curry Shrimp recipe takes 20 mins to make and tastes just like restaurants!

Provided by Rasa Malaysia

Categories     Thai Recipes

Time 20m

Number Of Ingredients 10

2 tablespoons cooking oil
2 - 2 1/2 tablespoons green curry paste (use 2 1/2 tablespoons if you want it spicy)
1 cup water
1 lb. (0.4 kg) jumbo shrimp, shelled, deveined, tail-on
1/2 cup coconut milk
3/4 tablespoon fish sauce, add more to taste
1/2 tablespoon Thai palm sugar (preferred) or sugar, add more to taste
4 oz. (115 g) zucchinis, sliced and halved
2 oz. (56 g) red bell peppers, seeded and cut into strips
1/2 tablespoon chopped cilantro

Steps:

  • Heat up a small pot on high heat and add the cooking oil. When it's heated, saute the green curry paste for 10 seconds before adding the water. Bring the water to boil and add the shrimps.
  • As soon as the shrimps are cooked, add the coconut milk, fish sauce, palm sugar, zucchinis and red bell peppers. Cook for 1 minute, stir to mix well. Turn off the heat and add the chopped cilantro. Serve immediately.

Nutrition Facts : Calories 247 calories, Carbohydrate 4 grams carbohydrates, Cholesterol 285 milligrams cholesterol, Fat 14 grams fat, Fiber 0 grams fiber, Protein 24 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 4 people, Sodium 1155 milligrams sodium, Sugar 2 grams sugar

THAI GREEN SHRIMP CURRY



Thai Green Shrimp Curry image

The shrimp in this Thai green curry are coated with lemongrass paste, cilantro, coriander, cumin, and lime zest.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Shrimp Recipes

Number Of Ingredients 17

3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional)
1 recipe Lemongrass Paste
3 tablespoons chopped fresh cilantro
1 tablespoon coriander seed
1 teaspoon cumin seed
1 teaspoon coarse salt
1 lime
8 ounces dried rice noodles
4 teaspoons vegetable oil
1 red onion, cut into 1-inch pieces
1 red bell pepper, seeded, cut into 1-inch pieces
2 tablespoons cornstarch
2 3/4 cups cold water
1 small (or 1/2 large) pineapple, peeled, cored, and cut in 1-inch pieces
One 3 1/2-ounce package enoki mushrooms
1/4 cup low-fat canned coconut milk
12 jumbo shrimp, peeled, tail intact, de-veined

Steps:

  • Place chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest lime; add. Puree until smooth, adding water a tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add noodles; cook until just tender, about 5 minutes. Drain; set aside in bowl of cold water.
  • Heat oil in a large nonstick skillet over medium heat. Add lemongrass mixture, and cook until fragrant, about 1 minute. Add onion; cook until just softened, 6 to 8 minutes. Add bell pepper; cook until just tender, about 3 minutes. Combine cornstarch with water; add to pan. Add pineapple, mushrooms, and coconut milk; simmer. Add shrimp; cook until pink and opaque. Squeeze juice from lime; stir into mixture. Serve garnished with sliced chiles, if desired.

Nutrition Facts : Calories 277 g, Cholesterol 43 g, Fat 6 g, Fiber 2 g, Protein 7 g, Sodium 239 g

THAI COCONUT CURRY WITH SHRIMP



Thai Coconut Curry with Shrimp image

This Thai coconut curry is a yummy take on green curry! It's a recipe you can be creative with if you want but it's wonderful just as-is! It's surprisingly easy and very fun to make! Serve over steamed white rice.

Provided by ash77

Time 55m

Yield 4

Number Of Ingredients 18

1 (14 ounce) can coconut milk
4 tablespoons green curry paste (such as Thai Kitchen®)
2 cups chicken broth
¼ cup chopped fresh Thai basil
¼ cup chopped fresh mint
4 cloves garlic, minced
2 tablespoons brown sugar
1 tablespoon red pepper flakes
1 ½ teaspoons dried basil
½ teaspoon curry powder
½ teaspoon minced fresh ginger
1 (8 ounce) can sliced bamboo shoots, drained
1 medium red bell pepper, sliced
1 medium green bell pepper, sliced
1 tablespoon vegetable oil
½ pound uncooked medium shrimp, peeled and deveined
1 pinch garlic powder, or to taste
salt and ground black pepper to taste

Steps:

  • Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth, Thai basil, mint, garlic, brown sugar, pepper flakes, dried basil, curry powder, and fresh ginger. Return to a boil and cook, stirring occasionally, for another 5 minutes.
  • Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined, about 12 minutes.
  • Meanwhile, heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder, salt, and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque, 4 to 6 minutes.
  • Transfer shrimp into the simmering sauce and simmer for 5 more minutes.

Nutrition Facts : Calories 354 calories, Carbohydrate 20.6 g, Cholesterol 89.3 mg, Fat 34.5 g, Fiber 3.9 g, Protein 19.4 g, SaturatedFat 19.9 g, Sodium 991.3 mg, Sugar 10.5 g

GREEN THAI SHRIMP CURRY



Green Thai Shrimp Curry image

This very tasty and easy Thai shrimp dish is great for entertaining. I served it over baked brown rice with raisins and crushed peanuts.

Provided by Lorraine Williams

Categories     World Cuisine Recipes     Asian     Thai

Time 45m

Yield 4

Number Of Ingredients 12

2 tablespoons peanut oil
1 small onion, finely chopped
3 cloves garlic, minced
1 tablespoon minced fresh ginger
¼ teaspoon hot pepper flakes, or more to taste
2 tablespoons green curry paste (such as Thai Kitchen®)
1 stalk celery, finely sliced
1 small red bell pepper, halved and cut into slivers
1 cup coconut milk (such as Chaokoh®)
1 pound medium cleaned raw shrimp, or more to taste
1 tablespoon fish sauce
½ cup chopped fresh cilantro

Steps:

  • Pour 1 tablespoon peanut oil into a large skillet over medium heat. Add onion, garlic, ginger, and hot pepper flakes. Stir and cook until onions are tender, about 5 minutes. Add remaining oil and green curry paste. Stir and cook about 1 more minute.
  • Add celery and red bell pepper to the skillet with the onion mixture. Continue cooking and stirring until tender-crisp, 3 to 5 minutes. Pour in coconut milk. Cook over medium heat, stirring occasionally, until reduced by 75%, about 10 minutes.
  • Add shrimp to the skillet with the curry and cook until they turn pink, about 2 minutes. Season with fish sauce and cilantro.

Nutrition Facts : Calories 281.2 calories, Carbohydrate 6.5 g, Cholesterol 172.6 mg, Fat 24.2 g, Fiber 1.4 g, Protein 23.1 g, SaturatedFat 12.4 g, Sodium 635.3 mg, Sugar 1.3 g

THAI GREEN CURRY SHRIMP SOUP



Thai Green Curry Shrimp Soup image

This is a great soup that you can make a meal out of itself. Just serve the soup over a mound of cooked jasmine rice.

Provided by Ed Kozak

Categories     Thai

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 9

12 ounces large shrimp, unpeeled
2 teaspoons green curry paste
4 ounces straw mushrooms
1/2 cup carrot, shredded
1/2 cup green beans, cut into 1-inch pieces
1 cup Chinese cabbage, cut into 1-inch pieces
2 tablespoons tamarind paste
1 tablespoon brown sugar or 1 tablespoon palm sugar
1 tablespoon fish sauce

Steps:

  • In a large saucepan, simmer shrimp in enough water to cover, until cooked or orange-pink in color, about 1-2 minutes.
  • Cool shrimp in the stock and then peel.
  • Reserve 4 cups of the stock. Set Aside.
  • Heat the reserved 4 cups of stock in a saucepan over high heat.
  • Stir in the green curry paste.
  • Add the mushrooms, carrot, green beans, and cabbage.
  • Bring to a boil then reduce heat and simmer until vegetables are just tender.
  • Stir in tamarind paste, sugar, and fish sauce.
  • Place some shrimp in a bowl and ladle in the soup.

THAI GREEN CURRY SHRIMP RECIPE



Thai Green Curry Shrimp Recipe image

Thai Green Curry Shrimp Recipe is a creamy, coconut-y, smooth curry that is best enjoyed with a bowl of rice. Garnished with fresh Kaffir lime leaves and Thai Basil this creamy Thai green curry shrimp is totally drool-worthy!

Provided by Anjali

Categories     Dinner

Time 20m

Number Of Ingredients 12

1 lb Jumbo Shrimps (peeled and deveined (you can either keep the tails or remove them))
1 teaspoon coconut oil
1 medium red onions (peeled and thinly sliced (you can also use white onion or yellow onion))
4 cloves garlic (minced)
Kosher Salt (to taste)
2½ tablespoons Thai Green Curry Paste
1 cup Coconut Milk
1 teaspoon Coconut Sugar
4-5 teaspoons fish sauce (I love Red Boat Fish Sauce)
2 tablespoons lime juice (optional)
bird eye chilies (slit (optional) for garnish)
Thai Basil and Fresh Kaffir Lime Leaves (for garnish (optional))

Steps:

  • In a sauté pan or Cast-Iron Skillet, heat some coconut oil over medium-high heat. Add onions, garlic. Sauté on low heat until the onions become soft but are not brown. Add Thai Green Curry Paste, Kosher Salt, Coconut Milk, Coconut Sugar, Fish Sauce, and Lime Juice. Stir well and bring it to a boil. If you want your curry to be liquidy then add more water. If you prefer more heat then spice it up with some red pepper flakes. As soon as the curry comes to a boil, add shrimps and cook for 5-minutes on medium heat until the shrimps are perfectly cooked. Serve with fresh kaffir lime leaves and Thai Basil over a bowl of rice.

Nutrition Facts : Calories 250 kcal, Carbohydrate 8 g, Protein 25 g, Fat 14 g, SaturatedFat 12 g, TransFat 1 g, Cholesterol 183 mg, Sodium 617 mg, Fiber 1 g, Sugar 3 g, UnsaturatedFat 2 g, ServingSize 1 serving

GREEN CURRY WITH SHRIMP



Green Curry with Shrimp image

My wife Sarah introduced me to Thai curry before we were married, and now I like to make it for her! Starting with store-bought Thai green curry paste-which contains a blend of lemongrass, ginger or galangal, herbs and aromatics-makes it quick enough for even a weeknight meal.

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 14

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

Steps:

  • 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.

THAI GREEN CURRY SHRIMP



Thai Green Curry Shrimp image

Provided by Food Network

Categories     main-dish

Yield 4 to 6 servings

Number Of Ingredients 15

8 lime wedges, garnish
2 tablespoons vegetable oil
2 cups diced eggplant (1/2-inch dice)
1/2 cup chopped white onions
1 cup thinly sliced green bell peppers
2 teaspoons minced garlic
2 to 4 tablespoons Thai green curry paste, depending on desired degree of heat
6 Kaffir lime leaves, or 1 tablespoon finely grated lime zest
2 tablespoons nam pla (Thai fish sauce)
1 (14-ounce) can unsweetened coconut milk
1 cup shrimp stock, fish stock or bottled clam juice
1 1/2 pounds medium shrimp, peeled and deveined
1/2 cup chopped Thai basil (if unavailable use 1/2 Italian basil, 1/2 mint)
1/4 teaspoon salt
Steamed white rice, accompaniment

Steps:

  • In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and cook until softened, 3 to 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp stock and bring to a boil. Lower the heat and simmer until thickened, 3 minutes. Add the shrimp and cook until pink, about 2 minutes. Stir in 1/4 cup of Thai basil and remove from heat.
  • Season to taste with salt. Garnish with remaining 1/4 cup Thai basil. Serve with rice and lime wedges.

THAI GREEN SHRIMP CURRY



Thai Green Shrimp Curry image

Yield serves 6

Number Of Ingredients 24

3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional)
2 tablespoons Lemongrass Paste (recipe follows)
3 tablespoons chopped fresh cilantro
1 tablespoon coriander seed
1 teaspoon cumin seed
1 teaspoon coarse salt
1 lime
8 ounces dried rice noodles
4 teaspoons vegetable oil
1 red onion, cut into 1-inch pieces
1 red bell pepper, seeded, cut into 1-inch pieces
2 tablespoons cornstarch
2 3/4 cups cold water
1 small (or 1/2 large) pineapple, peeled, cored, and cut in 1-inch pieces
1 3 1/2-ounce package enoki mushrooms
1/4 cup low-fat canned coconut milk
12 jumbo shrimp, peeled, tails intact, deveined
2 teaspoons extra-virgin olive oil
6 shallots, finely chopped
1 tablespoon freshly grated ginger
3 garlic cloves, minced
1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)
1/4 cup water
(makes 1 cup)

Steps:

  • Place the chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest the lime; add. Puree until smooth, adding water 1 tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add the noodles; cook until just tender, about 5 minutes. Drain; set aside in a bowl of cold water.
  • Heat the oil in a large nonstick skillet over medium heat. Add the lemongrass mixture, and cook until fragrant, about 1 minute. Add the onion; cook until just softened, 6 to 8 minutes. Add the bell pepper; cook until just tender, about 3 minutes. Combine the cornstarch with the water; add to the pan. Add the pineapple, mushrooms, and coconut milk; simmer. Add the shrimp; cook until pink and opaque. Squeeze the juice from the lime; stir into mixture. Serve garnished with sliced chiles, if desired.
  • Heat the oil in a medium saucepan over medium-low heat. Add the shallots, ginger, garlic, lemongrass, and water. Cover; cook until very tender, 8 to 10 minutes. Uncover; cook until the liquid has evaporated, about 1 minute more. Transfer to a food processor; puree to form a smooth paste. Refrigerate, covered, up to 2 days.
  • (Per serving)
  • Calories: 277
  • Fat: 6g
  • Cholesterol: 43mg
  • Carbohydrate: 50g
  • Sodium: 239mg
  • Protein: 7g
  • Fiber: 2g

More about "green thai shrimp curry recipes"

QUICK & EASY THAI GREEN CURRY SHRIMP FROM MJ'S KITCHEN
2015-01-21 Most of the time when we get a craving for Thai food we go out to eat. However, this Thai Green Curry Shrimp dish is the exception. I found a basic Thai Shrimp Curry recipe …
From mjskitchen.com
Reviews 43
Servings 4
Cuisine Asian
Category Main Course, Seafood, Soups & Stews
  • To start the rice bring 2 cups liquid to a boil. Add the rice, cover and bring to a simmer. Turn to heat to low and let simmer 20 minutes for white rice, 45 minutes for brown rice.
  • Heat peanut oil in wok or large skillet over medium high heat. When hot, add onion and bell pepper and cook for 4 minutes, stirring frequently.
  • Reduce heat to medium. Add the sesame oil and curry paste. Stir until fragrant, about 1 minute.


SHRIMP THAI GREEN CURRY - PALEOMG
2016-04-20 Once shrimp has been removed, add green curry paste and whisk around. After about 30 seconds of whisking, add coconut milk, almond butter, honey, fish sauce, ginger, …
From paleomg.com
5/5 (15)
Estimated Reading Time 4 mins
  • Slice pepper, onion, and garlic while the shrimp marinates. Place 2 tablespoons of ghee in a large high rimmed pan. Once hot, add all the veggies to the pan and cook for 6-7 minutes, until onion is translucent and peppers are soft. Remove from pan and set aside.
  • Add 1 more tablespoon of ghee to the pan. Once hot, place shrimp in pan to cook on each side for 1-2 minutes, then remove and set aside. (I did this in 2 batches to make sure the shrimp got a perfect color and crust on it, making sure the temperature of the pan doesn’t drop too much).
  • Once shrimp has been removed, add green curry paste and whisk around. After about 30 seconds of whisking, add coconut milk, almond butter, honey, fish sauce, ginger, lime juice, kaffir lime leaves and lemongrass. Whisk together to combine. Let simmer for 5 minutes then add the pepper/onion mixture back to the pan along with thinly sliced red jalapeños. Simmer for another 5 minutes. When there are 2 minutes left, add in shrimp to heat through. Once it’s done cooking, add basil, cilantro, and cashews.


EASY THAI SHRIMP CURRY - WENT HERE 8 THIS
2020-12-18 Homemade green curry paste will yield the best results for this recipe. However, you can also buy green curry paste if you want to make this recipe super quick and easy.. I …
From wenthere8this.com
Ratings 30
Calories 489 per serving
Category Main Course
  • Heat the coconut oil in a large skillet over medium heat and add the garlic. Saute for 1-2 minutes, or until it just starts to brown.
  • Add the sliced red peppers and the white parts of the green onions and cook for 2 minutes, until the vegetables start to soften.


THAI GREEN CURRY WITH SHRIMP | RECIPE | KITCHEN STORIES
Now, add spinach to the curry and simmer for approx. 2 – 3 min. until wilted. Season to taste with salt and pepper. Serve on some rice topped with lime and cilantro leaves. Season to taste with …
From kitchenstories.com
4/5 (63)
Category Main
Cuisine Thai
Total Time 40 mins
  • Puree mustard seeds, cumin, ginger, garlic, cilantro, turmeric, and chili pepper in a food processor until an even consistency is achieved.
  • Add vegetable oil to your hot pan and fry cubed eggplant for approx. 8 – 10 min. until well-browned and softened.


INSTANT POT THAI GREEN CURRY SHRIMP (VIDEO) » FOODIES TERMINAL
2020-09-07 Shrimp: Use de-shelled and de-veined shrimp. Tiger, colossal, jumbo or extra large shrimp works best for this recipe. Do not use small shrimp and cooked shrimp. Veggies: We …
From foodiesterminal.com
Estimated Reading Time 7 mins
  • Add oil & when the oil becomes moderately hot gently release the green curry paste and saute it for 30 seconds stirring frequently.
  • Now, pour the full fat coconut milk. Stir briskly to evenly incorporate the green curry paste into the coconut milk. Also add the fish sauce and check for seasoning, add salt accordingly.
  • De-glaze the pot with the help of a spatula scraping the sides and the bottom of the pot. This will help loosen any stuck food particles & hence, shall prevent the BURN error.


THAI GREEN CURRY COCONUT SHRIMP WITH BASIL - SKINNYTASTE
2011-10-12 In a large nonstick skillet or wok, heat oil on medium-high flame. Add scallion whites and green curry paste; sauté one minute. Add shrimp and garlic, season with salt and cook …
From skinnytaste.com
4.5/5 (4)
Total Time 10 mins
Category Dinner
Calories 170 per serving
  • In a large nonstick skillet or wok, heat oil on medium-high flame. Add scallion whites and green curry paste; sauté one minute.
  • Add coconut milk, fish sauce and mix well; simmer about 2-3 minutes, or until shrimp is cooked through.
  • Remove from heat, mix in scallion greens and basil. Serve over basmati rice or caulirice and enjoy!


EASY THAI GREEN CURRY WITH SHRIMP - DIABETES STRONG
2020-03-16 Step 2: Heat a teaspoon of olive oil in a pan or cast iron skillet over medium heat. Step 3: Once hot, add the chopped onion and crushed garlic. Sautée for a couple of minutes …
From diabetesstrong.com
4.3/5 (14)
Total Time 20 mins
Category Main Course
Calories 228 per serving
  • Once hot, add the chopped onion and crushed garlic. Sautée for a couple of minutes until translucent.
  • Add coconut milk, green curry paste, and fish sauce. Allow to simmer uncovered for about 10 minutes, or until most of the coconut water has evaporated and the sauce is nice and creamy.


THAI GREEN CURRY SHRIMP - RECIPE - FINECOOKING
2008-10-24 Recipe Thai Green Curry Shrimp. By Lori Longbotham Fine Cooking Issue 96. Scott Phillips. 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. Ingredients. Two 13-1/2- or 14-oz. cans unsweetened coconut milk; 1/4 cup Thai …
From finecooking.com
4.1/5 (7)
Category Main Course
Cuisine Asian
Calories 510 per serving


GREEN CURRY SHRIMP AND VEGETABLES | THAI KITCHEN
Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes. 2 STIR in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. Stir in basil and fish sauce. 3 SERVE with jasmine rice, if desired. Garnish with additional basil and red chile slices, if ...
From mccormick.com
Cuisine Thai
Category Entrees
Servings 4


10 BEST THAI GREEN CURRY SHRIMP WITH VEGETABLES RECIPES ...
Instant Pot Thai Pork-Chop Curry Pork. brown sugar, bone-in pork chops, yellow onion, olive oil, unsweetened coconut milk and 11 more. Yummly Original. Thai Red Curry Beef Skillet Yummly. olive oil, garlic, beef broth, red bell pepper, ginger root, Thai basil and 11 more.
From yummly.com


THAI GREEN CURRY SHRIMP RECIPE - SHARE-RECIPES.NET
Green Thai Shrimp Curry Recipe Allrecipes. 5 hours ago ½ cup chopped fresh cilantro Add all ingredients to shopping list Directions Instructions Checklist Step 1 Pour 1 tablespoon peanut oil into a large skillet over medium heat. Add onion, … Rating: 5/5(1) 1.Pour 1 tablespoon peanut oil into a large skillet over medium heat. Add onion, garlic, ginger, and hot pepper flakes.
From share-recipes.net


THAI GREEN SHRIMP CURRY RECIPES
2022-01-08 · Thai Green Curry Shrimp Recipe Food Network. 7 hours ago Add the curry paste, lime leaves, and fish sauce, and cook, stirring, for 15 seconds. Add the coconut milk and shrimp stock and bring to a boil. Lower the heat and simmer until … Rating: 5/5(1) 1. In a wok or large saute pan, heat the oil over medium-high heat. Add the eggplant, onions and bell pepper and …
From tfrecipes.com


10 BEST THAI GREEN CURRY SHRIMP WITH VEGETABLES RECIPES ...
Green Curry Shrimp with 3 Vegetable Tagliatelles La Tartine Gourmande. fish sauce, green curry paste, shrimps, lime leaves, lime, chicken stock and 5 more.
From yummly.com


THAI GREEN CURRY SHRIMP RECIPE
Thai green curry shrimp recipe. Learn how to cook great Thai green curry shrimp . Crecipe.com deliver fine selection of quality Thai green curry shrimp recipes equipped with ratings, reviews and mixing tips. Get one of our Thai green curry shrimp recipe and prepare delicious and healthy treat for your family or friends. Good appetite! 80% Thai Green Curry …
From crecipe.com


THAI SHRIMP GREEN CURRY - BOLT.EN.DOES-IT.NET
2016-03-09 The flavor of this dish is dependent on the quality of the curry paste (a heady mixture of lemongrass, chilies, kaffir lime leaves, and shrimp paste), so try to find an authentic brand such as Mae Ploy or Maesri, both of which are available in most Asian markets and online.
From bolt.en.does-it.net


Related Search