Spicy Authentic Thai Green Shrimp Curry
This Spicy Authentic Thai Green Shrimp Curry captures the vibrant essence of Thailand with each flavorful bite. After crafting this dish for my boyfriend's parents, we were amazed by how it rivaled our favorite local Thai restaurant. The combination of fresh vegetables, succulent shrimp, and aromatic Thai basil brings an explosion of flavor that is both comforting and exciting. While the lengthy ingredient list may seem daunting, you'll find that putting this dish together is surprisingly straightforward. Just a heads up: the green curry paste packs a punch! If you're sensitive to spice, start with less and adjust to your palate. Serve this dish over fluffy jasmine rice and garnish with lime wedges for a delightful, restaurant-quality meal at home. Enjoy this culinary journey to Thailand!
6
Servings
N/A
Calories
17
Ingredients
Ingredients
Vegetable oil
2 tablespoons (N/A)
Diced eggplant
1 cup (N/A)
Chopped white onion
1 cup (N/A)
Thinly sliced bell pepper
1 cup (N/A)
String beans
1 cup (Trimmed and cut into 2-inch pieces)
Sliced carrot
1 cup (N/A)
Broccoli florets
1 cup (Added later to maintain crunch)
Bamboo shoots
1 (8 ounce) can (Drained)
Minced garlic
2 teaspoons (N/A)
Thai green curry paste
2-4 tablespoons (Depending on desired spice level)
Nam pla (Thai fish sauce)
2 tablespoons (N/A)
Unsweetened coconut milk
1 (14 ounce) can (N/A)
Stock (shrimp, fish, or veggie)
1 cup (N/A)
Shrimp, peeled and deveined
1 1/2 lbs (N/A)
Chopped Thai basil
1/2 cup (Substitute with 1/2 Italian basil + 1/2 mint if unavailable)
Salt
1/4 teaspoon (To taste)
Lime wedges
8 (For garnish)
Instructions
1
In a large wok or sauté pan, heat the vegetable oil over medium-high heat.
2
Add the diced eggplant, chopped onion, bell pepper, string beans, and sliced carrot to the pan. Stir-fry the vegetables for 3 to 5 minutes or until they start to soften.
3
Stir in the minced garlic and cook until fragrant, about 30 seconds.
4
Add the Thai green curry paste and fish sauce, stirring well for about 15 seconds to release the flavors.
5
Pour in the coconut milk and stock, stirring until well combined, and bring the mixture to a boil.
6
Reduce the heat and allow the curry to simmer for about 5 minutes, letting it thicken slightly.
7
Add the peeled shrimp, broccoli florets, and bamboo shoots to the pot. Cook until the shrimp turn pink and the broccoli is tender-crisp to your liking.
8
Remove the pan from heat and stir in 1/4 cup of the chopped Thai basil.
9
Season the curry with salt to taste. Garnish with the remaining basil before serving.
10
Serve with cooked jasmine rice and lime wedges on the side for an extra tang.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Spicy Authentic Thai Green Shrimp Curry?
It is a vibrant Thai dish featuring fresh vegetables, succulent shrimp, and aromatic Thai basil in a coconut-based green curry sauce.
How many servings does this recipe yield?
This recipe makes 6 servings.
Is this green curry very spicy?
Yes, the green curry paste packs a punch; it is recommended to start with less if you are sensitive to heat.
What type of oil is used for the base?
The recipe uses 2 tablespoons of vegetable oil.
What vegetables are included in the initial stir-fry?
The initial stir-fry includes diced eggplant, chopped white onion, bell pepper, string beans, and sliced carrot.
How should the string beans be prepared?
The string beans should be trimmed and cut into 2-inch pieces.
When do I add the broccoli florets?
Broccoli is added later in the cooking process along with the shrimp to maintain its crunch.
Do I need to drain the bamboo shoots?
Yes, use one 8-ounce can of bamboo shoots and ensure they are drained before adding them to the pot.
How much garlic is required?
The recipe calls for 2 teaspoons of minced garlic.
What is the recommended amount of Thai green curry paste?
You can use 2 to 4 tablespoons depending on your desired spice level.
What is Nam pla?
Nam pla is Thai fish sauce, which adds a salty, savory depth to the curry.
What kind of coconut milk should I buy?
Use one 14-ounce can of unsweetened coconut milk.
What types of stock work best for this curry?
You can use shrimp, fish, or vegetable stock.
How much shrimp is needed for this recipe?
The recipe requires 1.5 lbs of peeled and deveined shrimp.
What can I use if I cannot find Thai basil?
You can substitute Thai basil with a mix of 1/2 Italian basil and 1/2 mint.
How long should I sauté the initial vegetables?
Sauté them for 3 to 5 minutes or until they start to soften.
How long does the curry need to simmer?
After adding the coconut milk and stock, let it simmer for about 5 minutes to thicken slightly.
How do I know when the shrimp is fully cooked?
The shrimp are done when they turn pink and are no longer translucent.
What is the best way to serve this dish?
Serve it over fluffy jasmine rice with lime wedges on the side.
What is the total ingredient count for this recipe?
There are 17 ingredients in total.
How much salt is used?
Start with 1/4 teaspoon and adjust to your personal taste.
Is the bell pepper sliced or diced?
The bell pepper should be thinly sliced.
What type of onion should I use?
The recipe specifies using chopped white onion.
Can I adjust the spice level?
Yes, you can adjust the heat by varying the amount of green curry paste between 2 and 4 tablespoons.
When is the Thai basil added?
Stir in 1/4 cup after removing from heat, and use the rest as a garnish.
Does the recipe use fish sauce?
Yes, it uses 2 tablespoons of Thai fish sauce (Nam pla).
What cooking vessel is recommended?
A large wok or sauté pan is ideal for this recipe.
How should the carrots be cut?
The carrots should be sliced.
Are there any tags for this recipe?
Yes, tags include thai green curry, shrimp curry, spicy curry, and seafood.
Is this recipe considered authentic?
Yes, it is designed to capture the authentic flavors and essence of Thai cuisine.