Get ready to transport your senses to the vibrant streets of Thailand with this mouthwatering Green Curry Shrimp and Vegetables recipe that promises to be your new weeknight dinner obsession! In just 30 minutes, you'll create a restaurant-quality dish that's bursting with aromatic spices, succulent shrimp, and crisp vegetables swimming in a creamy, luxurious coconut milk sauce. Whether you're a curry enthusiast or a curious home cook looking to spice up your meal rotation, this recipe will make you feel like a professional Thai chef right in your own kitchen.
Prep Time: 15 mins
Cook Time: 15 mins
Total Time: 30 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 pound shrimp, peeled and deveined
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 1 can coconut milk
- 2 tablespoons green curry paste
- 2 tablespoons fish sauce
- Fresh basil for garnish
Instructions
- Begin by preparing all your ingredients. Peel and devein the shrimp if not already done. Slice the bell peppers into thin strips and cut the broccoli into small florets. Set these aside.
- In a large skillet or wok, heat a tablespoon of oil over medium heat. Once hot, add the green curry paste. Stir-fry the paste for about 1-2 minutes until it becomes fragrant.
- Pour in the can of coconut milk, stirring well to combine with the curry paste. Bring the mixture to a gentle simmer.
- Add the fish sauce to the skillet, mixing it into the coconut milk and curry paste. Allow the sauce to simmer for an additional 3-4 minutes to enhance the flavors.
- Once the sauce is simmering, add the sliced bell peppers and broccoli florets to the skillet. Stir well to coat the vegetables in the curry sauce. Cook for about 5-7 minutes, or until the vegetables are tender but still crisp.
- Next, add the shrimp to the skillet. Stir gently to combine, ensuring the shrimp are submerged in the sauce. Cook for an additional 3-5 minutes, or until the shrimp turn pink and are cooked through.
- Once the shrimp are cooked, remove the skillet from heat. Taste the curry and adjust seasoning if necessary, adding more fish sauce for saltiness or more curry paste for heat.
- To serve, divide the green curry shrimp and vegetables among four bowls. Garnish with fresh basil leaves for added flavor and aroma.
- Enjoy your delicious Green Curry Shrimp and Vegetables with steamed rice or noodles, if desired.
Tips
- Choose Fresh Ingredients: Use fresh, high-quality shrimp and crisp vegetables to ensure the best flavor and texture.
- Control Your Heat: Green curry paste can vary in spiciness, so start with less and add more to taste. You can always increase the heat, but you can't take it away!
- Don't Overcook the Shrimp: Cook shrimp just until they turn pink and curl slightly. Overcooked shrimp become tough and rubbery.
- Use Full-Fat Coconut Milk: For the richest, creamiest sauce, opt for full-fat coconut milk rather than light versions.
- Fresh Basil is Key: Add fresh basil leaves at the very end to preserve their bright, aromatic flavor and beautiful green color.
- Prep Ahead: Chop all your vegetables and have ingredients measured before you start cooking to make the process smooth and stress-free.
- Serve Immediately: Green curry is best enjoyed hot, right after cooking, paired with steamed jasmine rice to soak up all that delicious sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 12g
Protein: 25g
Fat: 22g
Saturated Fat: 16g
Cholesterol: 180mg
