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Prawn

Green Curry with Shrimp

My wife Sarah introduced me to Thai curry before we were married, and now I like to make it for her! Starting with store-bought Thai green curry paste—which contains a blend of lemongrass, ginger or galangal, herbs and aromatics—makes it quick enough for even a weeknight meal.

Prep Time:

10 mins

Cook Time:

10 mins

Total Time:

20 mins

Servings:

4

Ingredients

  • 4 tablespoons peanut oil
  • 1 pound 16/20-count shrimp, deveined and shells removed
  • 1 small yellow onion, sliced thin
  • 1 jalapeno, sliced thin
  • kosher salt
  • 2 to 3 tablespoons thai green curry paste
  • 1/2 cup chicken stock
  • one 15-ounce can coconut milk
  • 2 teaspoons fish sauce
  • 1 tablespoon palm sugar or light brown sugar
  • 1 tablespoon fresh basil leaves, sliced thin
  • 1 tablespoon fresh mint leaves, sliced thin
  • 1/4 cup roasted salted peanuts, roughly chopped
  • steamed rice, for serving

Directions

  1. Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
  2. Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
  3. Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice—a perfect combination.