Shrimp with Spicy Green Curry

Photo: ©Enzie Shahmiri


4 - 6 servings 

1 can (14 -oz) Unsweetened Coconut Milk 

2 to 4 tsp Green Curry Paste, depending on degree of spiciness desired 

1/2 cup Shallots (onions can be substituted) 

1 tsp Lemongrass 

1 pinch Coriander Root 

1 pinch Chili 

2 tsp minced Garlic 

1 pinch Coriander Seed 

1 pinch Fennel Seed 

1/4 tsp Salt 

1 cup Fish Sauce 

6 Thai Lime Leaves 

1 1/2 pounds medium Shrimp, peeled and deveined 

1/2 cup Peas 

1/2 cup chopped Thai basil (or substitute with 1/2 Italian basil, 1/2 mint) 

2 Tbsp oil 

2 cups diced eggplant 

Steamed white basmati rice to serve with

Shrimp with Spicy Green Curry

©Enzie Shahmiri


1. In a wok heat the oil over medium heat. Add the eggplant, shallots and cook until softened (3 - 5 min) 2. Add the garlic and cook stirring frequently 

3. Add the Curry Paste, peas, a pinch of Chili, Lemongrass,a pinch Coriander, Fennel, Thai lime leaves and fish sauce and cook for about 1 min 

4. Add the coconut milk and bring to a boil 

5. Lower the heat and let simmer until sauce thickens (3 minutes) 

6. Add the shrimp and cook until pink 

7. Stir in 1/4 cup Thai basil and remove from heat.

8. Pour sauce over cooked rice and garnish with some more basil

If you feel the sauce is too thick you can add a little bit of vegetable stock 

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