Easy Thai Curry made with shrimp
We made this with shrimp, but you could use just about any protein. The key is the readily available Mesri Thai Green Curry Paste. Adapted from this recipe. Serves 4.
Ingredients:
1 T coconut oil or neutral vegetable oil
1 c onions, sliced thin
4 scallions, chopped thin, including lots of green parts
4 garlic cloves, finely chopped
1 lb shrimp, peeled and deveined, or equivalent amount of chicken, pork, beef or tofu
1 c or more mixed vegetables such as carrots, bell peppers and green beans, cut into bite size pieces
½ can (about 3 T) Mesri Thai Green Curry Paste or equivalent
2 c (more or less) coconut milk (use a brand that’s fully liquid with no sugar added)
2 T fish sauce
1 T brown sugar
A generous handful (maybe ¼ c) of bitter herbs such as basil or shiso, chiffonade
Lime wedges, for serving
This is how much Mesri Green Curry Paste we used. One family member found it a bit spicy, so half a can is probably about right.
Method: sauté onions and garlic until just tender. If you are using uncooked chicken, pork or beef, add it now along with the scallions and mixed vegetables and sauté until the meat is just cooked and the veggies are just tender. Mix in curry paste and sauté until aromatic. Add shrimp (if using), coconut milk, fish sauce and brown sugar and simmer 5 minutes to blend the flavors. Mix in bitter herbs and serve hot over rice. Garnish with lime wedges.
