Ultimate Shrimp And Chicken Green Curry Recipes

GREEN CURRY WITH SHRIMP

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.

ULTIMATE SHRIMP AND CHICKEN GREEN CURRY

Steps:

• Bring wok to medium heat and add olive oil and two cloves of garlic.
• Stir constantly until garlic becomes fragrant.
• Add chicken and season with salt and pepper.
• Allow chicken to cook fully, stirring as needed.
• Remove chicken and place on plate, set aside.
• Add remaining garlic and stir until it becomes fragrant.
• Add coconut milk, chicken broth, curry paste, curry powder and cumin.
• Stir until well combined.
• Add potato, carrot and bamboo shoots.
• Let simmer 2 minutes.
• Add basil and put the chicken back in.
• Stir.
• Add onion, mushrooms and shrimp.
• Stir and then cover and let simmer for 5-7 minutes.
• Taste and adjust any seasoning (curry powder, salt or pepper) to taste.
• Serve as is or over cauliflower rice (or regular rice if not doing Whole30).

GREEN COCONUT SHRIMP AND CHICKEN CURRY

Steps:

• Season the shrimp and chicken with salt and pepper 15 minutes before cooking.
• Heat the wok over high heat, add oil, ginger and garlic and cook for 30 seconds. Add the chicken and cook half way, just until the outside isn't pink anymore. Add the onion and eggplant and cook until the onions begin to turn translucent, about 3 minutes. Add all the peppers and then the shrimp and cook, stirring, until the shrimp just start to curl and the peppers begin to soften, about 2 minutes. Add the coconut milk then green curry paste and sugar, to taste.
• Serve over steamed jasmine rice.

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.