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Green Curry Shrimp

CookingMyWay's picture
My version of a Thai Green Curried Shrimp. This is a quite long video...
Ingredients
  Thai green curry paste 10 Ounce
  Red pepper 1
  Tomato 1
  Onion 1⁄2 Medium
  Garlic paste 1 Teaspoon
  Canned coconut milk 300 Gram
  Shrimp 300 Gram
  Fresh cilantro leaves 200 Gram
  Chili paste 1 Teaspoon
Directions

GETTING READY
1. Remove the veins and tails part of the shrimps.
2. Cut tomato, red pepper, cilantro and onion.

MAKING
3. In a deep pan, put 5 tablespoons of coconut milk, add chili paste, stir for 5 minutes.
4. Add tomato and onion, stir for another 5 minutes. Add the remaining coconut milk, red pepper, half of the cilantro and garlic paste, cook to get a desired consistency.
5. Add, Shrimps, cook for 5 minutes.

SERVING
6. Garnish with cilantro leaves and tomato slices. Serve hot with steamed rice.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Thai
Course: 
Main Dish
Taste: 
Savory
Feel: 
Creamy
Method: 
Simmering
Dish: 
Curry
Ingredient: 
Shrimp
Interest: 
Everyday
Preparation Time: 
15 Minutes
Cook Time: 
20 Minutes
Ready In: 
35 Minutes
Servings: 
4
Story
Green curry had been on my mind all day - this was the outcome... :) Nikko
Thai Green Curry is a favorite but sure not everyone wants to spend a lot of time and energy. So, the chef has an easy way of putting up the dish for those who enjoy Thai food but are not hard core cooks. He uses some authentic ready to use Thai ingredients which could get you a decent Thai green curry with just a few stirs in the wok. The dish is very versatile and any kind of seafood can be used in the curry sauce.

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4 Comments

shantihhh's picture
Mae Ploy and Mae Sri prepared Curry pastes are great and I use them often. I normally use 1-2 ounces of the curry paste to 1 can of Chakoah Brand coconut milk. Great to see you frying the curry paste in the thick part of the coconut milk to develop the flavour-I could almost smell it through my screen. One of the joys of cooking a quick meal is that the prepared curry pastes by Mae Sri, May Ploy and Lobo brand make it possible to make a 15 minute meal that tastes awesome and all you have to do is prep the meat/chicken/seafood/veggies, and steam the jasmine rice. Viola a meal as good as any restaurant. Bet it was yummy Nikko! Hey curry is often made with what you have on hand with curry paste and coconut milk. Cilantro or Thai Basil both great additions, so is some Kaffir Lime leaf if you have a tree. Yes the green curry is the hottest of the Thai curries and excellent with seafood. I also love kabocha with pork in green curry. Santa Sweet tomatoes are a grape tomato developed by a chap in Taiwan. Big dispute between him and a Folrida company over the "ownership" LOL They are excellent little bites! BTW the seed is stabilized and although classified as a hybrid it grows true (OP) from the saved seed of these store bought grape tomatoes. The large tomato you are using is most likely a great tomato that Joe Procacci calls "UglyRipes." He is also the grower on the Santa Tomatoes as I recall. http://abcnews.go.com/WNT/story?id=352424&page=1 http://www.usatoday.com/news/nation/2004-12-08-uglyripe_x.htm?csp=36 http://www.producepete.com/shows/uglyripetomatoes.html Seafood Tip: soak shrimp and other seafood in ice water with 1 tsp salt for 15 minutes to refresh the just out of the sea flavour.
CookingMyWay's picture
I like the idea of soaking seafood in cold salted water. I bet that adds a big flavor difference - will be trying that next time. We have a very large seafood distributor in Mayport (about 20 min from me) - Depending on the day I can get 6 different varieties of shrimp outside of our local shrimp (which aren't bad). It's worth taking the trip over there to get seafood because what you see today - came in today. Much fresher than the local market and it's less expensive even with the gas to get over there. The tomato I used was an UglyRipe – I love em! They’re better than anything else the local market has. We do have a market that carries true blue heirloom tomatoes of differing varieties but they're usually not that fresh. I have to go to the county line farmers market to get good one - the only issue there is it's over an hour away! I usually empty the saddle bags on the motorcycle and ride out there because it's a grand ride. I’ve never left without every space full with veg… :) Nikko
shantihhh's picture
I first learned this seafood trick from Kasma Loha-unchit back when we took Thai cooking lessons from her 21+ years ago. Such a simple thing salt in ice water-and it really makes a big difference. For fish-even fresh fish it removes any "fishiness" same with shrimp, scallops, etc. BTW if you ever see Kasma's books in a book store, probably a used book store, grab them. They are the best and they now cost a bloody fortune like $80 as they are out of print. Raining Fishes won the James Beard International award and Dancing Shrimp is also fabulous. Her recipes are the best and the memories of Thailand and her growing up there are wonderful. Kasma teaches classes and takes folks on foodie trips to Thailand. Steve and I have run into her in Chaing Mai a couple of times when she was out and about searching Celadon factories as we love to do also. Kasma lives but 15 minutes from us in Oakland where she gives classes in her kitchen. People fly in from all over to take her classes. This is a great tie in to a San Francisco/Wine Country holiday. It is amazing what you learn in a hands on class with her, hey and you get to eat what you've learned to prepare. www.thaifoodandtravel.com
HotChef's picture
good tips shanti