Green Coconut Shrimp Curry
by: Chef Mike Shannon
Introduction
Green coconut curry is a great dish for any season. This version uses shrimp as the protein but can also be made with chicken if desired. Purchase a high-quality green curry paste to achieve the most flavorful result.
Ingredients
- 3 tablespoons oil
- 1 large onion, diced
- 2 cups mushrooms, sliced
- 2 carrots, peeled and diced
- 1 red bell pepper, diced
- 1 stalk lemon grass, minced
- 2 tablespoons fresh ginger, minced
- 1 tablespoon fresh garlic, minced
- 2 cans coconut cream
- 2-3 tablespoons Thai green curry paste
- 2 pounds or 16-20 shrimp, peeled and deveined
- salt and pepper, to taste
- 1/3 cup cilantro leaves
- 1-2 tablespoons fish sauce
- 1-2 tablespoons freshly squeezed lime juice
- 4 cups cooked basmati rice
Instructions
Heat the oil in a large skillet or wok over medium heat on a Wolf Burner.
Turn Wolf Burner to high. Add the vegetables, lemongrass, ginger, and garlic, and cook for about 5 minutes or until the vegetables are brown on all sides. Stir in the curry paste and coconut cream. Add a small amount of salt. Cook for approximately 10 minutes at a low simmer until the sauce has thickened.
Add the shrimp, and slowly cook for approximately 4 minutes until the shrimp are cooked through but not overdone.
Add lime to taste, fish sauce to taste, cilantro, and serve immediately with rice.