Thai green curry with shrimp

Based on 46 ratings
Julie

Julie

Editor-in-Chief

Difficulty

Medium πŸ‘
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g shrimp (ready to cook)
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
chili pepper (green)
3 tsp turmeric
limes
salt
pepper
vegetable oil for frying
rice to serve
Metric
Imperial

Utensils

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

Nutrition per serving

Cal
914
Protein
60 g
Fat
55 g
Carb
46 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
    • 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.
    • 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.
    • 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.