Green Curry Shrimp
This Green Curry Shrimp is a flavor-packed dish that combines juicy shrimp with a creamy coconut sauce!
Equipment
- Large Skillet or Wok
- Spatula
- Measuring Spoons
- Sharp Knife
Ingredients
For the Curry:
- 1 teaspoon coconut oil
- 4 small scallions both whites and greens
- 1 tablespoon Thai green curry paste adjust to spice preference
- 2 cloves garlic freshly minced
- 1 pound shrimp peeled and deveined
- 6 ounces light canned coconut milk
- 2 teaspoons Thai fish sauce
- 2 tablespoons fresh basil chopped
- Salt to taste
Instructions
Cooking Steps:
- In a large skillet or wok, heat the coconut oil over medium heat until it melts.
- Add the chopped whites of the scallions to the skillet. Sauté for 1-2 minutes until they become fragrant.
- Stir in the Thai green curry paste and minced garlic. Cook for about 1 minute, allowing the flavors to meld.
- Add the peeled and deveined shrimp to the skillet. Toss to coat them in the curry mixture and cook until they turn pink, about 3-4 minutes.
- Slowly pour in the light canned coconut milk and stir well to combine all the ingredients.
- Mix in the Thai fish sauce for that extra depth of flavor. Let the mixture simmer for another 2-3 minutes.
- Remove the skillet from the heat and stir in the fresh basil and salt to taste. The basil will add a fresh, aromatic finish to your dish.
Notes
- Use frozen shrimp if fresh is unavailable, just thaw before cooking.
- For a vegetarian option, replace shrimp with tofu or chickpeas.
- This dish pairs well with jasmine rice or quinoa.