Thai Curry

I made a Thai Shrimp Curry and it turned out pretty good.
Thought I'd share..

1 tablespoons olive oil + 1 tsp. of sesame oil (if you have it)
5 green onions, finely chopped, dark green parts separated from white parts
3 tablespoons minced cilantro, divided
3 garlic cloves, through a garlic press or minced
1 small jar Thai green curry paste
1 cups of water (maybe a little more)
1 14-ounce can unsweetened coconut milk
2 small fresh Thai chiles
1 jalapeño pepper - mine was red

1 tablespoon fish sauce (this sounds and smells gross but it's important)
1 large carrot, thinly sliced diagonally (about 1 cup)
2 bunches baby bok choy
1 lb. uncooked medium shrimp, peeled, deveined
2 tablespoons minced fresh basil

Heat oil in large saucepan over medium heat. Add white parts of green onions, a large pinch of cilantro, and the garlic; sauté until softened (2 minutes).

Add curry paste; cook until fragrant, about 1 minute.

Add water, coconut milk, chiles, lime leaves, and fish sauce. Bring to simmer. Add carrot; cover and cook until carrot is fork ready (tender), about 5 minutes.

Add bok choy, shrimp, scallops, and mussels in pan. Cover and simmer/steam until shrimp is pink and bok choy is cooked (about 5 minutes). Stir in dark green parts of green onions, the rest of the cilantro, and basil.

Serve over rice.


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