Easy to cook Thai Green Curry with Shrimp | Yummy Bites by SieZie Tv
Thai green curry is the most famous Thai dish. It has a distinct green color that set it apart from Indian, Malaysian, and Japanese curries which are mostly red or yellow. The green color is from the green chilies instead of red chilies used in other types of curry.
I want to share it to you this easy to cook Thai green curry with shrimp. A healthy and easy Thai Green Curry with Shrimp that you can whip up in just 20 minutes. Perfect for weeknights when you don’t want to spend too much time in the kitchen. Can be served over steam rice. spaghetti noodles, rice noodles or zucchini noodles for a low-crab dish.
Ingredients:
500g white shrimp, peeled.
1 cup fresh coconut milk
1/4 cup Thai basil or sweet basil
8 round eggplant or you can use zucchini , squash, winter melon or bamboo shoot of your choices
2-3 tbsp thai green curry paste
1-2 tbsp fish sauce
2-3 tsp sugar
Fresh thai chilies or you can use red bell pepper
Instructions:
1. Heat pan and add cooking oil. Add 2-3 tbsp. Thai green curry paste.
2.Add coconut oil, fish sauce and sugar. Add some water and allow to simmer ,covered for about 5-10 minutes, or until most of the coconut water has evaporated and the sauce is nice and creamy.
3. Add peeled shrimps and cook for a minute.
4. Add eggplant, green chili, thai basil leaves. Simmer for about 5-10minutes.
5. Serve with rice or noodles.
ENJOY!
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15 Minute Thai Green Curry Prawn Recipe
A delicious dish prepared with fresh ingredients, Thai green curry prawn is easy to follow and cooks in just 15 minutes. This video outlines the list of ingredients and cooking instructions to make this tasty and quick dinner.
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Konkani Green Prawns Curry
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Can I Make the Perfect Thai Green Curry?
Marion Grasby (@Marionskitchen) is in the studio today to perfect my Thai Green Curry recipe! Let’s see if her changes make as much difference as she claims!
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Marion's Thai Green Curry From Scratch (recipe credit to @Marionskitchen )
2 tbsp vegetable oil
400ml (14 fl oz) coconut milk
400g (14 oz) chicken thigh fillets, thinly sliced
100g (3.5 oz) sliced bamboo shoots
8 apple eggplants, quartered*
1 cup pea eggplants*
4 fresh makrut lime leaves
3 dried red chillies (optional)
4 tbsp fish sauce
30g (1 oz) palm sugar, finely shaved
½ cup Thai basil leaves
Green curry paste:
1 tsp coriander seeds
1 tsp cumin seeds
5 long green chillies, chopped
1 small green chillies, chopped
1 lemongrass stalk, white part bruised and finely chopped
4cm (1.5 inch) piece of galangal, peeled, roughly chopped
peel of 1 makrut lime, finely sliced
3 small Asian shallots, peeled, chopped
4 garlic cloves, chopped
½ tsp shrimp paste
INSTRUCTIONS
Place coriander seeds in a dry pan over medium-high heat and cook, shaking the pan frequently so they don’t burn, for 1–2 minutes or until fragrant. Transfer to a mortar. Repeat with cumin seeds. Use a pestle to grind both spices to a fine powder. Transfer the spice mixture to a small bowl and set aside.
Place green chillies into a mortar and use a pestle to pound to a smooth-ish paste. Add each of the following ingredients separately, pounding well after addition: lemongrass, galangal, makrut lime peel, shallots and garlic. Stir through the shrimp paste and ground spice powder.
To cook the curry, heat the vegetable oil in a saucepan over medium-high heat. Fry the curry paste for 1–2 minutes or until fragrant. Add coconut milk and ½ cup water, then bring to a simmer.
Add the chicken and bring the liquid back to a simmer. Add the bamboo shoots, eggplants, makrut lime leaves and dried red chillies (if using). Simmer gently for 15-20 minutes or until chicken is cooked. Add the fish sauce and sugar. Taste and add more if necessary. Stir through the Thai basil.
Serve with steamed rice.
NOTES
Using a mortar and pestle (head to our shop to take a peek at the one Marion has designed herself!) for the curry paste allows the ingredients to become bruised and release their natural oils and aromas. You could also start the paste in a mortar and finish in a food processor for a smoother paste.
Apple eggplant, also known as Thai eggplant, is a small, round bitter eggplant (aubergine). It gets its name for its similarity in appearance to a Granny Smith apple. You can often find them at Asian grocery stores.
Pea eggplants are very small eggplants that are commonly added to Thai curries. Find them at a Thai grocery store. If unavailable, leave them out.
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