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Monday, November 18, 2013

Green Curry Shrimp with Vegetables

green curry shrimp
Green Curry Shrimp with Vegetables

We love seafood, but I still haven’t become comfortable cooking it regularly at home. After cooking very regularly for about five years, it’s high time I overcome this, especially with foods that I enjoy so much! I’m starting simple, with things like this green curry shrimp dish, but I’ve also been saving some more ambitious recipes (Bon Appetit's Whole Baked Fish in Sea Salt, for example) to tackle sometime in the future. 
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green curry
Friends had us over for dinner a few months ago and served this dish, which was met with approval from both Ryan and me. I like curry, but Ryan loves curry, so I knew this was one recipe I needed to try in our kitchen as well. Save for picking up a few ingredients I don’t normally keep on hand, this wasn’t all that difficult. It looks like in addition to making more seafood at home, I need to start making more curries at home! 
green curry
I’m not sure where the original recipe came from, but you can make it your own by changing up the vegetables and adjusting the amount of curry to your liking. My friend included significantly more than the original recipe (her version, below) and I would add even a bit more next time. We ate this over rice the first day and noodles the second day, both good vehicles for sopping up that excess curry sauce!

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Green Curry Shrimp with Vegetables

-2 tbsp olive oil
-1 onion, chopped
-3 garlic cloves, minced
-4 large carrots, peeled and sliced
-2 tsp flour
-4 tsp green curry paste
-1 cup coconut milk
-1 cup chicken broth
-1 tsp sugar
-1 Asian flavor packed (from the Oriental Ramen package)
-1 tbsp lime juice
-8 oz peeled shrimp
-2 cups frozen peas
-1 can sliced bamboo shoots
-1 can sliced water chestnuts
-1/4 cup chopped cilantro
-1/4 cup chopped basil
-rice or noodles, for serving

1. Saute the sliced onions, carrots, and garlic in olive oil in a large skillet over medium heat for 8-10 minutes or until translucent. Sprinkle with 2 tsp flour and cook for an additional minute.
2. Whisk in the coconut milk, chicken broth, curry paste, sugar, Asian flavor packet, and lime juice. Bring to a boil and then reduce heat and simmer for 2-3 minutes.
3. Add the peas, water chestnuts, and bamboo shoots. Season the shrimp with salt and add to the pan. Simmer until the shrimp is opaque (about 5 minutes). Season with salt and pepper before stirring in basil and cilantro.
4. Serve curry atop rice or noodles.