THAI GREEN CURRY
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
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
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
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
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
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 GREEN CURRY WITH SHRIMP
Sweet coconut milk is balanced by serrano chiles, lemongrass and lime juice for a rich broth that perfectly poaches shrimp and vegetables.
Provided by Food Network Kitchen
Time 1h20m
Yield 4
Number Of Ingredients 16
Steps:
- Put the kaffir lime leaves and 1/3 cup of the oil in a blender. Set at the blender's lowest speed, start the blender and slowly increase the speed to high. Blend for 25 seconds. Transfer to a small bowl and let sit for 5 minutes. Strain through a fine-mesh sieve into a clean small bowl and reserve. Clean the blender carafe.
- Put the cilantro, chiles, garlic, shallots, ginger, lemongrass, 1/2 teaspoon salt and 1/3 cup water in the blender. Set at the blender's lowest speed, start the blender and slowly increase the speed to medium-high. Blend for 40 seconds to make a fine puree, stopping once to scrape down the sides of the carafe.
- Heat the remaining 1/4 cup oil in a large high-sided skillet over medium heat. Carefully add the cilantro puree. Cook, stirring constantly, until thick and olive green, 10 to 12 minutes. Add the fish sauce and brown sugar. Cook 1 minute more, then add the coconut milk and 1 1/4 cups water. Add more salt and fish sauce if desired. Bring to a simmer and cook gently for 5 minutes.
- Turn the heat to medium-low and add the shrimp and lime juice. Cover and cook until the undersides of the shrimp are beginning to turn pink, about 3 minutes. Flip the shrimp, cover and cook for 2 minutes more. Add the tomatoes and snow peas, cover and cook until the shrimp are pink on both sides and cooked through, about 1 minute more.
- Ladle the curry into 4 soup bowls. Sprinkle with cilantro leaves and drizzle with some of the kaffir lime oil.
COCONUT CURRY SHRIMP (CREAMY, THAI RED CURRY)
An easy recipe for Coconut Curry Shrimp with Red Thai Coconut Milk curry. Only 25 minutes kitchen to dinner table, this Thai curry recipe yields creamy, fragrant red curry broth, succulent shrimp with distinct Thai basil flavor. It is a speedy fix for any day chili night dinner. Gluten free, Low-fat with lean-protein, and Dairy-free. Coconut Curry Shrimp is one of our top favorite curry to order in Thai Restaurants. Specially the flavorful and fragrant Red Curry, lean-protein shrimp and veggies makes me happy that even when eating-out, our choice of meal is healthier, full of veggies yet SO delicious. No wonder, everyone loves Red Curry!! Good news! With this recipe, now you don't need to order from restaurant. Prepare it at home. It needs only 10 minutes prep.So, let's make some Thai Coconut Curry Shrimp for dinner tonight!(Oh, if you like Thai curries? Don't forget to checkout my collection of all Homemade Thai Curry Pastes and many popular/variation of Thai curry recipes.)This recipe is super special because by making at home, we; 1) save money, 2) save time 2) prepare super-quick and delicious restaurant favorite at home - much faster than order-and-wait-for-delivery. That's the whole purpose of ChefDeHome - cook restaurant favorites at home, affordable, healthy and delicious!CHOOSE YOUR FAVORITE THAI CURRYThese Curry recipe is very flexible. You can use any Thai Curry flavor. I often use the exact same recipe and just change the Thai curry paste: Green Curry Paste, Red Curry Paste, and Yellow Curry Paste. Pick the one you like and make Coconut Shrimp Yellow Curry/Or Green Curry. Note: When time-pressed, and out of homemade curry pastes, I use Thai Kitchen Red Curry Paste. It is 100% gluten free and vegan.Tip: You can also replace Shrimp with tofu for a Vegetarian Red Curry. (Check fish sauce substitute in Recipe Card Notes)Let me summarize why should you try this recipe tonight:1. Coconut Milk - Creamy restaurant-style Red Curry without cream. You can keep low-fat with lite Coconut Milk.2. Thai Curry - Use any Thai curry flavor. I used Red Curry. Green and Yellow works perfect. 3. Curry with succulent lean shrimp which makes it more lean and healthy weeknight dinner. Gluten free, Nuts Free (only tree nut - coconut used).4. Shrimp cooks super fast, so curry comes together perfectly in 25 minutes. Still bursting with sweet and spicy Thai curry flavors.5. Curry stays good for up-to a 1-2 days in refrigerator. You can also make just the Red Curry Sauce and it will stay good for 3-4 days. Add protien of choice when reheating.Let's head to directions and enjoy this easy recipe for Coconut Curry Shrimp for dinner. (Don't forget to serve Jasmine Rice on the side.)Wish you a wonderful start of the week.-Savita
Provided by Savita
Categories Main Course
Time 25m
Number Of Ingredients 12
Steps:
- Bring to boil 1/2 cup coconut milk in a deep saute pan on medium heat. Add Thai red curry paste, 2 springs of Thai basil (do not chop/tear basil), paprika, and sugar and boil stirring often until paste is fragrant and coconut milk reduces to half. (4-5 minutes)
- Add remaining coconut milk, and vegetables (See Note 1). Bring to rolling boil on medium heat. Now add shrimp. Cook stirring often to prevent sticking at bottom, for 5-6 minutes or until shrimp turn pink.
- Take off heat. Fish-out and discard the cooked Thai basil stems (if still intact). Stir-in the fish sauce, 1 tsp lime juice, and remaining fresh Thai basil leaves. Now, taste and adjust salt, lime juice. Serve over rice with extra lime wedges for a delicious Thai Red Curry and rice dinner.
GREEN THAI SHRIMP CURRY
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
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 SOUP WITH SHRIMP
Thai Green Curry Soup with Shrimp | Coconut milk and green Thai curry paste make up the base for this flavorful soup, along with lemongrass, ginger and lime leaves. Fill it in with baby corn, bamboo shoots, tender shrimp and a side of rice for the perfect takeout dinner at home.
Provided by Jacqueline Piper
Categories Soup
Time 30m
Number Of Ingredients 14
Steps:
- Heat a large pot over medium. Add oil, then onions. Cook for 4-5 minutes, until starting to soften.
- Add ginger, lemongrass paste, curry paste, and 2 tablespoons of the cream from the coconut milk.
- Cook for a few minutes, until the cooked through a bit and thoroughly combined.
- Add the bamboo shoots, baby corns, leaves, stock and fish sauce.
- Bring to boil, then simmer for 10 minutes.
- Add the shrimp, let simmer for 2 minutes or until shrimp is pink and cooked.
- Serve immediately with rice and cilantro, if you prefer.
GREEN CURRY SHRIMP
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
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 CURRY SHRIMP RECIPE
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
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
THAI GREEN CURRY SHRIMP
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 SHRIMP CURRY
Thai shrimp curry is made in one pot in under 30 minutes. Tender succulent shrimp and vegetables in a spicy, rich coconut green curry sauce. The Thai curry is delicious served over jasmine rice to soak up the sauce.
Provided by Cheryl
Categories Main Course
Time 25m
Number Of Ingredients 16
Steps:
- SAUTE AROMATICS: In a large skillet, heat oil to medium heat. Add onion and saute for 3 minutes until translucent. Add garlic and curry paste and continue to cook for 1 minute.
- START SAUCE AND VEGETABLES: Add coconut milk, water, red pepper, carrots, fish sauce (if using), sugar and lime zest. Gently simmer for about 3 minutes.
- COMPLETE THAI SHRIMP CURRY: Add spinach, mushrooms, green onions and shrimp. Stir to combine. Cover and gently simmer 3-4 minutes (depending on size of shrimp) until shrimp turn pink. Don't overcook shrimp or they will become rubbery.
- GARNISH AND SERVE: Garnish with cilantro (or parsley) and lime wedges or a squeeze of lime juice. Serve with white rice, brown rice or rice noodles.
Nutrition Facts : Calories 407 kcal, Carbohydrate 16 g, Protein 28 g, Fat 27 g, SaturatedFat 22 g, TransFat 1 g, Cholesterol 214 mg, Sodium 1010 mg, Fiber 3 g, Sugar 5 g, UnsaturatedFat 3 g, ServingSize 1 serving
GREEN CURRY WITH SHRIMP
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
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.
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