Where’s the Green Curry Paste?
Despite the final outcome in photos, I really did plan to make Thai Green Curry with Shrimp! The problem with moving from Asia to Tennessee is that things you assume are standard easy-to-find recipe ingredients, well, aren’t. We actually went to Kroger for this shopping trip, which you’d think would have a decent selection due to its size, and they had ONE SINGLE JAR of curry paste in the “international” section, and that was a red curry paste. But if I’m honest, I prefer red curry anyway, so I didn’t really mind the substitution in flavors.
Changing Taste Buds
Another thing that’s been weird since moving back. I’ve lost my taste for homecooked seafood. I used to cook shrimp, salmon, and other fish regularly when I was living abroad. But now, every time I try to cook shrimp especially, I just can’t finish my meal. So I was looking for recipes that were packed with flavor to help me get through the 2 bags of shrimp I had in the freezer. The shrimp was probably my least favorite part of the dish, but I was able to get through my meal and the leftovers the recipe created because I really liked the rest of the flavors.
Seasoning Paste Hack
Oh, and my lazy hack on this one was Thai Seasoning Paste. Okay, Kroger, you’ve redeemed yourself a bit. It’s a blend of lemongrass, ginger, coriander, and chili. I used a bit of this instead of the basil that was called for in the recipe to give it some extra goodness. Overall, I thought the recipe was great; I just wish I still enjoyed shrimp like I used to.
Thai Green Curry with Shrimp
Equipment
- 1 Large skillet or wok
- 1 Cutting board
- 1 Knife
Ingredients
- 1 lb shrimp peeled and deveined
- 1 can coconut milk
- 2 Tbsp Thai green curry paste
- 1 medium bell pepper sliced
- 1 medium onion sliced
- 2 cloves garlic minced
- 1 Tbsp fish sauce
- 1 Tbsp lime juice
- fresh basil chopped, for garnish (optional)
Instructions
- In a large skillet or wok, sauté the onion, bell pepper, and garlic until softened.
- Add the Thai green curry paste to the skillet and cook for a minute until fragrant.
- Pour in the coconut milk, fish sauce, and lime juice, stirring to combine. Bring to a simmer.
- Add the shrimp to the skillet and cook until they turn pink, about 3-5 minutes.
- Season with salt to taste and garnish with fresh basil, if desired.
- Serve hot with cauliflower rice for a complete low-carb meal.