Thai green curry with shrimp

Thai green curry with shrimp

Based on 66 ratings

Difficulty

Medium 👍

Preparation

40 min

Baking

0 min

Resting

0 min

Ingredients

2Servings
300 g
shrimp (ready to cook)
1
eggplant
200 g
bok choy
200 g
spinach
150 g
soybean sprouts
300 ml
vegetable stock
400 ml
coconut milk
2 stalks
lemon grass
3 tsp
mustard seeds
1 tsp
cumin
20 g
ginger (peeled)
2 cloves
garlic
20 g
cilantro
1
chili pepper (green)
3 tsp
turmeric
2
limes
salt
pepper
vegetable oil for frying
rice to serve
MetricImperial

Utensils

food processor, cutting board, knife, cooking spoon, large pot or wok

Recipes made to your taste

Get your personalized recipe picks in 10 seconds.

How-To Videos

how-to-prepare-lemongrass

How to prepare lemongrass

how-to-prepare-shrimp

How to prepare shrimp

homemade-vegetable-stock

Homemade vegetable stock

how-to-peel-ginger

How to peel ginger

Nutrition per serving

Cal914
Fat55 g
Protein60 g
Carb46 g
  • Step 1/8

    Puree mustard seeds, cumin, ginger, garlic, cilantro, turmeric, and chili pepper in a food processor until an even consistency is achieved.
    • 3 tsp mustard seeds
    • 1 tsp cumin
    • 20 g ginger
    • 2 cloves garlic
    • 15 g cilantro
    • 3 tsp turmeric
    • 1 chili pepper
    • food processor

    Puree mustard seeds, cumin, ginger, garlic, cilantro, turmeric, and chili pepper in a food processor until an even consistency is achieved.

  • Step 2/8

    Cut eggplant into cubes (approx. 1 cm x 1 cm). Slice spinach and bok choy.
    • 1 eggplant
    • 200 g spinach
    • 200 g bok choy
    • cutting board
    • knife

    Cut eggplant into cubes (approx. 1 cm x 1 cm). Slice spinach and bok choy.

  • Step 3/8

    Add vegetable oil to your hot pan and fry cubed eggplant for approx. 8 – 10 min. until well-browned and softened.
    • oil for frying
    • cooking spoon
    • large pot or wok

    Add vegetable oil to your hot pan and fry cubed eggplant for approx. 8 – 10 min. until well-browned and softened.

  • Step 4/8

    Add prepared curry paste and fry for approx. 2 – 3 min. to build intense flavor.
    • cooking spoon

    Add prepared curry paste and fry for approx. 2 – 3 min. to build intense flavor.

  • Step 5/8

    Add coconut milk, lemon grass, bok choy, and soybean sprouts. Allow sauce to reduce over medium-high heat until slightly thickened. Stir occasionally.
    • 400 ml coconut milk
    • 2 stalks lemon grass
    • 150 g soybean sprouts
    • cooking spoon

    Add coconut milk, lemon grass, bok choy, and soybean sprouts. Allow sauce to reduce over medium-high heat until slightly thickened. Stir occasionally.

  • Step 6/8

    Add vegetable stock and bring to a boil. Add shrimp and cook for approx. 4 – 5 min. on medium-high heat until they are opaque throughout.
    • 300 g shrimp
    • 300 ml vegetable stock
    • cooking spoon

    Add vegetable stock and bring to a boil. Add shrimp and cook for approx. 4 – 5 min. on medium-high heat until they are opaque throughout.

  • Step 7/8

    In the meantime, cut limes into wedges and pick cilantro leaves from sprig.
    • 2 limes
    • 5 g cilantro
    • cutting board
    • knife

    In the meantime, cut limes into wedges and pick cilantro leaves from sprig.

  • Step 8/8

    Now, add spinach to the curry and simmer for approx. 2 – 3 min. until wilted. Season to taste with salt and pepper. Serve on some rice topped with lime and cilantro leaves.
    • salt
    • pepper
    • rice to serve
    • cooking spoon

    Now, add spinach to the curry and simmer for approx. 2 – 3 min. until wilted. Season to taste with salt and pepper. Serve on some rice topped with lime and cilantro leaves.

  • Enjoy your meal!

    Thai green curry with shrimp

Tags

More delicious ideas for you

    Comments (undefined)
    or
    To comment and share your experience, please sign up!