Thai green curry with shrimp

Thai green curry with shrimp

Based on 65 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

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

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