serves 4-6
2 tablespoons vegetable oil
2 tablespoons green curry paste
1 pound jumbo shrimp, shelled and deveined
4 kaffir lime leaves, torn
1 lemongrass stalk, bruised and chopped
1 cup unsweetened coconut milk
2 tablespoons fish sauce
1/2 cucumber, seeded and cut into thin batons
10-15 basil leaves
4 green chilies, sliced, to garnish
1. Heat the oil in a frying pan. Add the green curry paste and fiy until bubbling and fragrant.
2 Add the shrimp, kaffir lime leaves and lemonerass. Frv for 1-2 - minutes, until the shrimp are pink
3. Stir in the coconut milk and bring to a gentle boil. Simmer, stirring occasionally, for about 5 minutes or until the shrimp are tender.
4. Stir in the fish sauce, cucumber and basil, then top with the sliced green chilies and serve.
2 tablespoons vegetable oil
2 tablespoons green curry paste
1 pound jumbo shrimp, shelled and deveined
4 kaffir lime leaves, torn
1 lemongrass stalk, bruised and chopped
1 cup unsweetened coconut milk
2 tablespoons fish sauce
1/2 cucumber, seeded and cut into thin batons
10-15 basil leaves
4 green chilies, sliced, to garnish
1. Heat the oil in a frying pan. Add the green curry paste and fiy until bubbling and fragrant.
2 Add the shrimp, kaffir lime leaves and lemonerass. Frv for 1-2 - minutes, until the shrimp are pink
3. Stir in the coconut milk and bring to a gentle boil. Simmer, stirring occasionally, for about 5 minutes or until the shrimp are tender.
4. Stir in the fish sauce, cucumber and basil, then top with the sliced green chilies and serve.
1 comment:
This was really good however, it only made a small amount. Double the recipe to feed 4 or 6 people.
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