Thai Green Shrimp Curry Recipe

Name: Thai Green Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional); 2 tablespoons Lemongrass Paste (recipe follows); 3 tablespoons chopped fresh cilantro; 1 tablespoon coriander seed; 1 teaspoon cumin seed; 1 teaspoon coarse salt; 1 lime; 8 ounces dried rice noodles; 4 teaspoons vegetable oil; 1 red onion, cut into 1-inch pieces; 1 red bell pepper, seeded, cut into 1-inch pieces; 2 tablespoons cornstarch; 2 3/4 cups cold water; 1 small (or 1/2 large) pineapple, peeled, cored, and cut in 1-inch pieces; 1 3 1/2-ounce package enoki mushrooms; 1/4 cup low-fat canned coconut milk; 12 jumbo shrimp, peeled, tails intact, deveined; 2 teaspoons extra-virgin olive oil; 6 shallots, finely chopped; 1 tablespoon freshly grated ginger; 3 garlic cloves, minced; 1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried); 1/4 cup water; (makes 1 cup)

Servings: persons

3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional)
2 tablespoons Lemongrass Paste (recipe follows)
3 tablespoons chopped fresh cilantro
1 tablespoon coriander seed
1 teaspoon cumin seed
1 teaspoon coarse salt
1 lime
8 ounces dried rice noodles
4 teaspoons vegetable oil
1 red onion, cut into 1-inch pieces
1 red bell pepper, seeded, cut into 1-inch pieces
2 tablespoons cornstarch
2 3/4 cups cold water
1 small (or 1/2 large) pineapple, peeled, cored, and cut in 1-inch pieces
1 3 1/2-ounce package enoki mushrooms
1/4 cup low-fat canned coconut milk
12 jumbo shrimp, peeled, tails intact, deveined
2 teaspoons extra-virgin olive oil
6 shallots, finely chopped
1 tablespoon freshly grated ginger
3 garlic cloves, minced
1 stalk lemongrass, pounded, cut in 1/2-inch pieces (1 tablespoon dried)
1/4 cup water
(makes 1 cup)

1
Place the chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor.
2
Zest the lime; add.
3
Puree until smooth, adding water 1 tablespoon at a time if necessary; set aside.
4
Bring a pan of water to a boil.
5
Add the noodles; cook until just tender, about 5 minutes.
6
Drain; set aside in a bowl of cold water.
7
Heat the oil in a large nonstick skillet over medium heat.
8
Add the lemongrass mixture, and cook until fragrant, about 1 minute.
9
Add the onion; cook until just softened, 6 to 8 minutes.
10
Add the bell pepper; cook until just tender, about 3 minutes.
11
Combine the cornstarch with the water; add to the pan.
12
Add the pineapple, mushrooms, and coconut milk; simmer.
13
Add the shrimp; cook until pink and opaque.
14
Squeeze the juice from the lime; stir into mixture.
15
Serve garnished with sliced chiles, if desired.
16
Heat the oil in a medium saucepan over medium-low heat.
17
Add the shallots, ginger, garlic, lemongrass, and water.
18
Cover; cook until very tender, 8 to 10 minutes.
19
Uncover; cook until the liquid has evaporated, about 1 minute more.
20
Transfer to a food processor; puree to form a smooth paste.
21
Refrigerate, covered, up to 2 days.
22
(Per serving)
23
Calories: 277
24
Fat: 6g
25
Cholesterol: 43mg
26
Carbohydrate: 50g
27
Sodium: 239mg
28
Protein: 7g
29
Fiber: 2g

781

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 24 ingredients. The key ingredients include: 3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional), 2 tablespoons Lemongrass Paste (recipe follows), 3 tablespoons chopped fresh cilantro, 1 tablespoon coriander seed, and more.

Yes, Thai Green Shrimp Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Green Shrimp Curry

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