Thai green curry with shrimp

Votes: 2

Time: 1 hour 20 min.
Complexity: easily
Servings: 4

Green curry is one of the most popular Thai dishes, captivating with its rich flavor and magical aroma. Sweet coconut milk, balanced with serrano pepper, lemongrass, and lime juice, creates a rich sauce in which shrimp and vegetables are gently simmered. Fresh cilantro, pureed into the sauce, gives this curry its delicious green color. The highlight of this dish is the fragrant oil infused with kaffir lime leaves. Simply drizzle it over the curry when serving, and don't skip this step to fully enjoy this authentic Thai curry.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

12 kaffir lime leaves, coarsely torn
1/3 cup + 1/4 cup vegetable oil
1/2 cup tightly packed chopped cilantro + whole leaves for serving
4 serrano peppers, seeded and coarsely chopped
4 cloves of garlic
2 shallots, quartered
2.5 cm ginger root, peeled and coarsely chopped
1 stalk lemongrass (only the tender pith from the bottom third of the stalk), coarsely chopped
2 tbsp Asian fish sauce + more, if desired
2 tsp light brown sugar
1 can (400 g) coconut milk
450 g large shrimp (about 12 pieces), peeled, deveined, tails and heads left on
Juice of 1 lime
12 small cherry tomatoes, halved
110 g snow peas, ends removed

Ingredient Substitution Suggestions

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Recipes with similar ingredients: shrimps, cherry tomatoes, serrano pepper, ginger root, curry, coconut milk, lime juice, fish sauce, lemongrass, cilantro

Cooking the dish according to the recipe:

Place the kaffir lime leaves and 1/3 cup vegetable oil in a blender. Start blending on the lowest speed, gradually increasing to high. Blend for 25 seconds. Transfer to a small bowl and let stand for 5 minutes. Strain through a fine-mesh sieve into a clean small bowl and set aside. Rinse the blender jar.
Place the cilantro, chili, garlic, shallot, ginger, lemongrass, 0.5 teaspoon salt, and 1/3 teaspoon water in a blender. Start blending on the lowest speed, gradually increasing to medium-high. Blend for 40 seconds until a smooth puree forms, stopping once to scrape down the sides of the bowl.

In a large skillet with high sides, heat the remaining 1/4 cup vegetable oil over medium heat. Carefully stir in the cilantro puree. Cook, stirring constantly, until thickened and olive green, 10-12 minutes.
Add the fish sauce and brown sugar. Cook for another 1 minute, then add the coconut milk and 1 1/4 cups water. Add more salt and fish sauce if desired. Bring to a boil and simmer for 5 minutes.
Reduce the heat to medium-low and add the shrimp and lime juice to the sauce. Cover and cook until the undersides of the shrimp begin to turn pink, about 3 minutes. Turn them over, cover, and cook for another 2 minutes.
Add the tomatoes and snow peas, cover and cook until the shrimp are pink on both sides and cooked through, 1 more minute.
Ladle the curry into 4 soup bowls. Garnish with cilantro leaves and drizzle with kaffir lime oil.

Categories:

recipe / Blender / Main courses / Fish and seafood / / Food Network - recipes / Thai cuisine

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