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Prep Time: 0 Minutes Cook Time: 35 Minutes |
Ready In: 35 Minutes Servings: 2 |
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This is a very spicy and pungent version of green curry. It's not subtle in any way. If you don't like strong flavors, you night want to try something else. You might also try using a higher percentage of coconut milk. Read more . I like it this way though. I usually grill the shrimp for this even though I'm sauteing them here. Go with whatever you feel like. The recipe works just as well with chicken. It's also great as a marinade for chicken if you leave out the last addition of coconut milk. I have pictured a thai salad which will go well. This will feed about two people. Or four people if three of them really don't like Thai food. Or one person on a dare. Ingredients:
1 1/2 tbs minced ginger |
3 leaves basil |
1 medium shallot |
2 cloves garlic |
3 stalks lemon grass |
5 large serrano chillies |
peel from 1 large lime |
1/2 tsp cumin |
1/4 tsp coriander |
14 oz coconut milk |
1 pound shrimp |
2 cups cooked rice |
Directions:
1. First, make sure you'll have some rice ready about the same time the shrimp are done.
2. Peel the shrimp and refrigerate.
3. Prepare the rest of the ingredients.
4. Seed the chillies if you don't like your curry very hot.
5. Peel the tough outer portion off the lemon grass.
6. Dice the ginger finely (or just slice it thinly against the grain).
7. For the lime - Use a large lime instead of a couple small ones.
8. That blends better.
9. You only really need about 80% of the peel from a large lime.
10. Now make a curry paste.
11. Put everything except the rice, coconut milk, and shrimp into a blender.
12. Add about 3/4 of a cup of coconut milk.
13. Blender on slow until all of the ingredients get chopped up.
14. Then run the blender on high for at least a minute.
15. Unless your blender is much better than mine it will take a while to break up the lime peel.
16. Now cook the shrimp in a little olive oil. Try not to over cook them. Let's say about 1-2 minutes per side on medium high. They'll brown better if you don't crowd the pan and don't play with them.
17. Take the cooked shrimp out and set them aside.
18. Turn the burner down to medium.
19. Add the curry paste from the blender to the pan and add the rest of the can of coconut milk.
20. Let this simmer for 1-2 minutes and then add the shrimp back in. Heat through.
21. Serve over the rice.
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