Spicy Thai Green Curry with Shrimp

Description: This Spicy Thai Green Curry with Shrimp is a vibrant and flavorful dish that combines the rich, aromatic flavors of Thai cuisine with succulent shrimp. The green curry paste, made from fresh ingredients like lemongrass, galangal, and kaffir lime leaves, provides an earthy base that balances beautifully with coconut milk, fish sauce, and a hint of sweetness from palm sugar. Shrimp are added towards the end to ensure they remain tender and full of flavor. Serve this dish over steamed rice for a complete meal that is both satisfying and packed with authentic Thai flavors.

Prep Time: 30 minutes

Cook Time: 45 minutes

Serving Size: 6 servings

Ingredients:

• 1 lb large shrimp, peeled and deveined
• 3 tablespoons green curry paste (store-bought or homemade)
• 1 can (14 oz) coconut milk
• 1/4 cup fish sauce
• 2 tablespoons palm sugar (or brown sugar)
• 2 cups chicken broth
• 1 tablespoon lime juice
• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 cup broccoli florets
• 1 cup snap peas
• 2 tablespoons fresh cilantro, chopped (optional)
• 1 lime, cut into wedges (for serving)
• Cooked jasmine rice, for serving

How to Cook:

1. Prepare the Ingredients: Peel and devein the shrimp. Slice the bell peppers and prepare broccoli florets and snap peas.
2. Cook the Curry Base: In a large pot or wok, heat 1 tablespoon of oil over medium-high heat. Add the green curry paste and cook for about 2 minutes until fragrant. Be careful not to burn it.
3. Add Coconut Milk and Broth: Pour in the coconut milk, fish sauce, palm sugar, and chicken broth. Bring the mixture to a simmer.
4. Cook Vegetables: Add the sliced bell peppers, broccoli florets, and snap peas to the pot. Cook for about 5 minutes until they start to soften but still have some crunch.
5. Add Shrimp: Gently add the shrimp to the curry. Cook for another 3-4 minutes or until they are pink and cooked through.
6. Finish with Lime Juice: Stir in the lime juice to brighten the flavors. Taste and adjust seasoning if necessary.
7. Serve: Ladle the green curry over steamed jasmine rice. Garnish with chopped cilantro (if using) and serve with lime wedges on the side for squeezing over the dish.

Tips:

• To make your own green curry paste, blend together 1 stalk of lemongrass, 2 inches of galangal, 2 kaffir lime leaves, 4-5 Thai chilies (adjust to taste), 3 cloves garlic, and 1-inch piece of ginger. This adds a unique depth of flavor.
• For an extra burst of color and texture, add some sliced bamboo shoots or baby corn to the curry during the last few minutes of cooking.
• This dish can be made in advance and reheated gently on the stove or in the microwave. Just be sure not to overheat it as coconut milk can separate when heated too much.

Nutritional Information (per serving):

• Calories: 450 kcal
• Fat: 18g
• Saturated Fat: 9g
• Cholesterol: 170mg
• Sodium: 620mg
• Carbohydrates: 35g
• Fiber: 4g
• Sugar: 8g
• Protein: 30g

This recipe not only tantalizes your taste buds but also offers a delightful array of nutrients, making it a perfect choice for those looking to enjoy a healthy yet delicious meal. Enjoy the process of cooking and savor every bite of this exquisite Thai dish!