Thai green curry with shrimp

Thai green curry with shrimp

29 ratings

Michael, doctor and father


„This explosion of flavors brings Thailand into the kitchen. A variation with chicken tastes delightful as well.“

Difficulty

Medium 👍
40
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-2+
300 g
shrimp (ready to cook)
1
eggplant
200 g
bok choy
200 g
spinach
150 g
soybean sprouts
300 ml
vegetable stock
400 ml
coconut milk
2 stalks
lemon grass
3 tsp
mustard seeds
1 tsp
cumin
20 g
ginger (peeled)
2 cloves
garlic
1 bunch
cilantro
1
chili pepper (green)
3 tsp
turmeric
2
limes
salt
pepper
vegetable oil for frying
rice to serve
Metric
Imperial
  • 300 g shrimp (ready to cook)
  • 1  eggplant
  • 200 g bok choy
  • 200 g spinach
  • 150 g soybean sprouts
  • 300 ml vegetable stock
  • 400 ml coconut milk
  • 2 stalks lemon grass
  • 3 tsp mustard seeds
  • 1 tsp cumin
  • 20 g ginger (peeled)
  • 2 cloves garlic
  • 1 bunch cilantro
  • 1  chili pepper (green)
  • 3 tsp turmeric
  • 2  limes
  • salt
  • pepper
  • vegetable oil for frying
  • rice to serve

Utensils

  • food processor
  • cooking spoon
  • large pot or wok
  • cutting board
  • knife

Enjoy with

Gewurztraminer, medium-dry, 2011
With its typical bouquet of nutmeg, ginger, and roses, as well as its residual sweetness, a fragrant Gewurztraminer is particularly well-suited for the spiciness and Asian flavors of this recipe. The perfect drinking temperature is 10°C/50°F.

Nutrition per serving

Cal
914
Protein
60g
Fat
55g
Carb
46g

Step 1/8

Puree mustard seeds, cumin, ginger, garlic, cilantro, turmeric, and chili pepper in a food processor until an even consistency is achieved.
  • 3 tsp mustard seeds
  • 1 tsp cumin
  • 20 ginger
  • 2 cloves garlic
  • ¾ bunch cilantro
  • 3 tsp turmeric
  • 1 chili pepper
  • food processor

Puree mustard seeds, cumin, ginger, garlic, cilantro, turmeric, and chili pepper in a food processor until an even consistency is achieved.

Step 2/8

Cut eggplant into cubes (approx. 1 cm x 1 cm). Slice spinach and bok choy.
  • 1 eggplant
  • 200 spinach
  • 200 bok choy
  • cutting board
  • knife

Cut eggplant into cubes (approx. 1 cm x 1 cm). Slice spinach and bok choy.

Step 3/8

Add vegetable oil to your hot pan and fry cubed eggplant for approx. 8 – 10 min. until well-browned and softened.
  • oil for frying
  • cooking spoon
  • large pot or wok

Add vegetable oil to your hot pan and fry cubed eggplant for approx. 8 – 10 min. until well-browned and softened.

Step 4/8

Add prepared curry paste and fry for approx. 2 – 3 min. to build intense flavor.
  • cooking spoon

Add prepared curry paste and fry for approx. 2 – 3 min. to build intense flavor.

Step 5/8

Add coconut milk, lemon grass, bok choy, and soybean sprouts. Allow sauce to reduce over medium-high heat until slightly thickened. Stir occasionally.
  • 400 ml coconut milk
  • 2 stalks lemon grass
  • 150 soybean sprouts
  • cooking spoon

Add coconut milk, lemon grass, bok choy, and soybean sprouts. Allow sauce to reduce over medium-high heat until slightly thickened. Stir occasionally.

Step 6/8

Add vegetable stock and bring to a boil. Add shrimp and cook for approx. 4 – 5 min. on medium-high heat until they are opaque throughout.
  • 300 shrimp
  • 300 ml vegetable stock
  • cooking spoon

Add vegetable stock and bring to a boil. Add shrimp and cook for approx. 4 – 5 min. on medium-high heat until they are opaque throughout.

Step 7/8

In the meantime, cut limes into wedges and pick cilantro leaves from sprig.
  • 2 limes
  • ¼ bunch cilantro
  • cutting board
  • knife

In the meantime, cut limes into wedges and pick cilantro leaves from sprig.

Step 8/8

Now, add spinach to the curry and simmer for approx. 2 – 3 min. until wilted. Season to taste with salt and pepper. Serve on some rice topped with lime and cilantro leaves.
  • salt
  • pepper
  • rice to serve
  • cooking spoon

Now, add spinach to the curry and simmer for approx. 2 – 3 min. until wilted. Season to taste with salt and pepper. Serve on some rice topped with lime and cilantro leaves.