Description
This Thai coconut curry is a yummy take on green curry! It’s a recipe you can be creative with if you want but it’s wonderful just as-is! It’s surprisingly easy and very fun to make! Serve over steamed white rice.
Ingredients
- 1 (14 ounce) can coconut milk
- 4 tablespoons green curry paste (such as Thai Kitchen®)
- 2 cups chicken broth
- ¼ cup chopped fresh Thai basil
- ¼ cup chopped fresh mint
- 4 cloves garlic, minced
- 2 tablespoons brown sugar
- 1 tablespoon red pepper flakes
- 1 ½ teaspoons dried basil
- ½ teaspoon curry powder
- ½ teaspoon minced fresh ginger
- 1 (8 ounce) can sliced bamboo shoots, drained
- 1 medium red bell pepper, sliced
- 1 medium green bell pepper, sliced
- 1 tablespoon vegetable oil
- ½ pound uncooked medium shrimp, peeled and deveined
- 1 pinch garlic powder, or to taste
- salt and ground black pepper to taste
Instructions
- Bring coconut milk and curry paste to a boil in a large saucepan; boil for 5 minutes. Add chicken broth
- Thai basil
- mint
- garlic
- brown sugar
- pepper flakes
- dried basil
- curry powder
- and fresh ginger. Return to a boil and cook
- stirring occasionally
- for another 5 minutes.
- Add bamboo shoots and bell peppers; boil for 2 minutes. Reduce heat and simmer until all flavors have combined
- about 12 minutes.
- Meanwhile
- heat oil in a large skillet over medium heat. Add shrimp and season with garlic powder
- salt
- and pepper. Saute until shrimp is bright pink on the outside and the meat is opaque
- 4 to 6 minutes.
- Transfer shrimp into the simmering sauce and simmer for 5 more minutes.
Prep Time: 15 mins
Cook Time: 40 mins
Total Time: 55 mins
Servings: 4