Yesterday I made Thai Green Curry Coconut Shrimp with Basil from Skinnytaste.com. It was so good I wanted to eat it all in one sitting.
Since I can’t leave well enough alone, I did things slightly different from the recipe, but nothing crazy.
- 1 tsp oil
- 4 small scallions, whites and greens separated, chopped (I used 6 green onions, because when I compared to the picture, it didn’t seem like what I had was enough)
- 1 tbsp Thai green curry paste (or more to taste) (I ended up using two tablespoons, but didn’t add the second until after I added the coconut milk and tasted everything)
- 2 cloves garlic, minced (I used two tablespoons of dried minced garlic, reconstituted with a few tablespoons of warm water)
- 1 lb shrimp, peeled and deveined (from 1 1/4 lbs unpeeled)
- 6 oz light coconut milk
- 2 tsp Thai fish sauce
- 2 tbsp fresh basil, chopped (I just used about 8 big basil leaves)
- salt to taste (I didn’t add any salt and the taste was just fine)
- Heat the oil on medium high heat. Add green onion whites and curry paste and cook for one minute. (It’s ok if you accidentally add the garlic here too, just make sure it doesn’t burn.
- Add shrimp and garlic. Cook for 2-3 minutes.
- Add coconut milk, fish sauce and simmer 2-3 minutes making sure the shrimp is fully cooked. (Taste the sauce at this point to decide if you want to add more curry paste. I added 1 extra tablespoon here, when the original 1 tablespoon wasn’t enough.)
- Remove from heat and add green onion greens and basil then serve over rice. (This is also good to eat without rice as a sort of soup.)
This was my second time making Thai Curry, and it was absolutely delicious. I will definitely do this again.