Embrace Thai Flavors with Green Coconut Shrimp Curry

Embrace Thai Flavors with Green Coconut Shrimp Curry

Green Coconut Shrimp Curry

It's all in the sauce.

Course Main Course
Cuisine Thai
Keyword chiles, coconut, garlic, ginger, green curry, rice noodles, shrimp
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Author Déja Todman

Ingredients

  • pounds large shrimp peeled, deveined
  • 1 knob fresh ginger 3 inches
  • 1 jar prepared green curry paste 4 oz.
  • 2 cans unsweetened coconut milk 27 oz.
  • 8 ounces rice noodles
  • ½ bunch basil
  • 1 jalapeño
  • 3 tablespoons vegetable oil divided
  • 1 bunch scallions about 10
  • 1 lime
  • Kosher salt

Instructions

  1. Bring a large pot of salted water to boil.
  2. Peel ginger and slice thinkly. Slice the jalapeño into rings, discarding the stem and seeds.
  3. Thinly slice the scallions, being sure to remove the roots. Zest the lime then cut into 4 wedges.
  4. In a large pan, heat oil over medium heat. Next, add ginger, scallion, lime zest, and half the jalapeño. Cook until golden, about 7-10 minutes.
  5. Next, add curry paste and cook for 3-5 minutes or until it becomes caramelized. Deglaze with coconut milk, scraping the brown bits from the bottom of the pan. Cook for 5-7 more minutes.
  6. Cook rice noodles according to package instructions. When drained, toss with a bit of oil to prevent them sticking together as they cool.
  7. Season shrimp then add to curry. Cook for 2-3 minutes or until opaque and cooked through. Add juice from 2 lime wedges. Remove curry from the heat and allow the flavors to continue to infuse.
  8. Portion noodles into bowls and spoon the curry on top.
  9. Sprinkle with basil leaves, scallions, and 1 lime wedge.
  10. Serve and enjoy! 😀
 

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