Shelby recently asked about an old recipe I used to cook when we I was trying to cook healthier (I’m still working on that…kinda.) It was a Thai curry dish that was super easy and delicious. It’s been a while so I kinda mixed it up a bit and maout with something even better!
I’ll quit talking so you can get to the recipe. Give it a shot, feedback is always welcome.
Before you start:
I like slicing my green onion in long, diagonal pieces just because they look pretty and when people see it they think you know what you’re doing.
As for the shrimp when I say prepared I mean however you like them. De-veined is always a good idea because even though shrimp are small, poop is poop. I ain’t going to kill you but the vein can mess with texture because it can be gritty. I’ve eaten plenty of shrimp with the vein in and it wasn’t a deal breaker.
I like coconut milk with the cream in it. That stuff is good and adds to the dish. Use it if you have it.
Buy a wok if you don’t have one, every household should have a wok.
Ingredients:
1 1/2-2 lbs Shrimp, prepared
3-4 Cloves of garlic, minced
1 Tsp Ginger, finely minced
1 Tbsp Thai Red Curry Paste
2 Tbsp Thai Green Curry Paste
4 Green Onion, chop/slice the whole stalk, separating the white and green parts
9 oz Coconut milk/cream (I’ll use the whole can sometimes - crazy life!)
2 Tsp Fish Sauce
1/4-1/2 Cup fresh cilantro, chopped
1 Tsp Oil
Instructions:
Mash the ginger and garlic into a rough paste, doesn't have to be worked all the way through, just blended well.
In a bowl or bag, toss in the Red Curry, the Garlic & Ginger paste, and the Shrimp, mix well and set in the fridge for about 30 minutes.
Prepare your Green Onion and Cilantro while waiting for the marinate to work. Go ahead and prep your the remaining ingredients too.
Heat the wok/pan on high with the oil. We want the to toss the Shrimp with all the marinate into the pan when it's really hot. You want to get a nice brown sear on the on outside of the shrimp WITHOUT cooking them all the way through. When the oil starts to smoke you're ready to go.
Add the Shrimp and white part of the onion. Remember, just get some color on the outside of the shrimp.
Add the Fish Sauce and Coconut Milk, let it bubble and thicken up a little bit (your preference and the shrimp will finish cooking at this time.)
Remove from heat, garnish with Cilantro and Green Onion and Done!
Serve with a nice fragrant Jasmine rice and you’re in business.