Thai Green Shrimp Curry Recipes

Steps:

• Place chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest lime; add. Puree until smooth, adding water a tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add noodles; cook until just tender, about 5 minutes. Drain; set aside in bowl of cold water.
• Heat oil in a large nonstick skillet over medium heat. Add lemongrass mixture, and cook until fragrant, about 1 minute. Add onion; cook until just softened, 6 to 8 minutes. Add bell pepper; cook until just tender, about 3 minutes. Combine cornstarch with water; add to pan. Add pineapple, mushrooms, and coconut milk; simmer. Add shrimp; cook until pink and opaque. Squeeze juice from lime; stir into mixture. Serve garnished with sliced chiles, if desired.

Steps:

• Pound all ingredients of curry paste until smooth.
• Heat half a cup of coconut milk until the oil comes out.
• Stir-fry the curry paste for a while.
• Add fish sauce and sugar.
• Add shrimp and fry.
• Add the remaining coconut milk and let it boil.
• Add sweet peas and green chili peppers and boil for a few minutes.
• Add basil and remove from heat.

Steps:

• Put the kaffir lime leaves and 1/3 cup of the oil in a blender. Set at the blender's lowest speed, start the blender and slowly increase the speed to high. Blend for 25 seconds. Transfer to a small bowl and let sit for 5 minutes. Strain through a fine-mesh sieve into a clean small bowl and reserve. Clean the blender carafe.
• Put the cilantro, chiles, garlic, shallots, ginger, lemongrass, 1/2 teaspoon salt and 1/3 cup water in the blender. Set at the blender's lowest speed, start the blender and slowly increase the speed to medium-high. Blend for 40 seconds to make a fine puree, stopping once to scrape down the sides of the carafe.
• Heat the remaining 1/4 cup oil in a large high-sided skillet over medium heat. Carefully add the cilantro puree. Cook, stirring constantly, until thick and olive green, 10 to 12 minutes. Add the fish sauce and brown sugar. Cook 1 minute more, then add the coconut milk and 1 1/4 cups water. Add more salt and fish sauce if desired. Bring to a simmer and cook gently for 5 minutes.
• Turn the heat to medium-low and add the shrimp and lime juice. Cover and cook until the undersides of the shrimp are beginning to turn pink, about 3 minutes. Flip the shrimp, cover and cook for 2 minutes more. Add the tomatoes and snow peas, cover and cook until the shrimp are pink on both sides and cooked through, about 1 minute more.
• Ladle the curry into 4 soup bowls. Sprinkle with cilantro leaves and drizzle with some of the kaffir lime oil.

Steps:

• Place the chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest the lime; add. Puree until smooth, adding water 1 tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add the noodles; cook until just tender, about 5 minutes. Drain; set aside in a bowl of cold water.
• Heat the oil in a large nonstick skillet over medium heat. Add the lemongrass mixture, and cook until fragrant, about 1 minute. Add the onion; cook until just softened, 6 to 8 minutes. Add the bell pepper; cook until just tender, about 3 minutes. Combine the cornstarch with the water; add to the pan. Add the pineapple, mushrooms, and coconut milk; simmer. Add the shrimp; cook until pink and opaque. Squeeze the juice from the lime; stir into mixture. Serve garnished with sliced chiles, if desired.
• Heat the oil in a medium saucepan over medium-low heat. Add the shallots, ginger, garlic, lemongrass, and water. Cover; cook until very tender, 8 to 10 minutes. Uncover; cook until the liquid has evaporated, about 1 minute more. Transfer to a food processor; puree to form a smooth paste. Refrigerate, covered, up to 2 days.
• (Per serving)
• Calories: 277
• Fat: 6g
• Cholesterol: 43mg
• Carbohydrate: 50g
• Sodium: 239mg
• Protein: 7g
• Fiber: 2g

Steps:

• In a wok or large saute pan, heat the oil over medium-high heat.
• Add the onions and garlic, and cook until softened, 3 to 5 minutes.
• Add the eggplant and the peppers and cook, stirring, about 4 minutes.
• Add the curry paste, lemon juice and cook, stirring, for 15 seconds.
• Add the coconut milk and fish stock and bring to a boil.
• Lower the heat and simmer until thickened, 3 minutes.
• Add the shrimp and cook until pink, about 2 minutes. Add basil.
• Stir cornstarch that you mixed with the water if it needs more thickening. Remove from heat.
• Serve on angel hair pasta.
• Be careful with the curry paste and add to your taste.