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Shrimp in Thai Green Curry Sauce
This modified Thai green curry is an easy and flavorful meal option.
Prep:
15 minutes
|
Cook:
15 minutes
4 servings
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Easy
Ingredients
1 pound frozen or fresh raw peeled pink shrimp
1 TBSP olive oil
5 TBSP Thai Green curry paste - homemade (see related recipes) or without additives
250 ml coconut milk (about 1 cup)
1 bunch of salad onions (spring onions)
Fresh coriander and cucumber for serving
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450 g frozen raw or fresh peeled pink shrimp
1 TBSP (15 ml) olive oil
5 TBSP (75 ml) Thai Green curry paste - homemade(see related recipes) or without additives
250 ml coconut milk (about 1 cup)
1 bunch of salad onions (spring onions)
Fresh coriander and cucumber for serving
No items found.
Rating
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Dietary Therapies
Dietary Requirements
Meal Type
Occasion
-
Applicances
Cuisine
Disease state
-
Instructions
- If using frozen shrimp, defrost in cold water for about 15 minutes. Drain the shrimp.
- Heat the olive oil in a wok or frying pan and sauté the curry paste for 5 minutes over low heat. Turn the heat to high, add the shrimp, and cook for 3 minutes. Add the coconut milk and bring to a boil. Turn the heat down to low.
- Meanwhile, cut the salad onions (spring onions) into thin rings and stir them into the curry.
- Serve immediately. Goes well with cauliflower or broccoli rice and cucumber.
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Nutritional Info
Storage
Notes
Adjusted from the following recipe:
https://www.ah.nl/allerhande/recept/R-R1192898/thaise-groene-curry-met-garnalen-en-rijst
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