Thai Green Curry with Shrimp: An Aromatic Journey to the Orient
Thai Green Curry with Shrimp: A symphony of flavors that will transport you to the heart of Thailand. The creamy coconut milk, aromatic green curry paste, and succulent shrimp create a harmonious blend that will leave you craving for more.
In the bustling streets of Bangkok, where the air is filled with the tantalizing aromas of street food, there lies a hidden gem—a humble kitchen where culinary magic unfolds. It is here that our journey to create the perfect Thai green curry with shrimp began. We sought inspiration from the street vendors, observing their techniques and experimenting with various ingredients. We tasted countless bowls of curry, each with its own unique flavor profile. Some were too spicy, some too bland, and some lacked the harmonious balance we were seeking. After weeks of tireless experimentation, we stumbled upon a combination that struck a chord with our taste buds. The creamy coconut milk from freshly grated coconuts provided a rich and velvety base, while the green curry paste, made with a blend of aromatic herbs and spices, added a vibrant depth of flavor. The addition of bell peppers and bamboo shoots brought a crisp texture and a touch of sweetness to the dish. But it was the succulent shrimp that truly elevated this curry to a masterpiece. We used large, fresh shrimp, peeled and deveined, and cooked them to perfection in the aromatic broth. The result was a dish that showcased the delicate sweetness of the shrimp, perfectly complemented by the vibrant flavors of the curry.
Thai Green Curry with Shrimp: An Aromatic Journey to the Orient Thai Green Curry with Shrimp: An Aromatic Journey to the Orient Thai Green Curry with Shrimp: An Aromatic Journey to the Orient Thai Green Curry with Shrimp: An Aromatic Journey to the Orient
Prep time: 15 | Cook time: 20 | Serves: 4
Ingredients
  • 1 13-oz can of full-fat coconut milk
  • 1 Tbsp green curry paste
  • 2 Tbsp fish sauce
  • 1 Tbsp soy sauce
  • 1 Tbsp brown sugar
  • 1 red bell pepper, thinly sliced
  • 1 green bell pepper, thinly sliced
  • 1 cup bamboo shoots, canned and rinsed
  • 1 lb large shrimp, peeled and deveined
Instructions
  1. In a large skillet or wok, combine the coconut milk, curry paste, fish sauce, soy sauce, and brown sugar. Bring to a simmer over medium heat, stirring constantly.
  2. Add the bell peppers and bamboo shoots to the skillet and cook for 5 minutes, or until they begin to soften.
  3. Add the shrimp to the skillet and cook for 3-4 minutes per side, or until they are cooked through.
  4. Serve over rice or noodles, garnished with fresh cilantro and lime wedges.
Why It Works
  • The use of full-fat coconut milk provides a rich and creamy base for the curry, enhancing its overall flavor and texture.
  • The green curry paste, made with a blend of aromatic herbs and spices, adds a vibrant depth of flavor to the dish, capturing the essence of traditional Thai cuisine.
  • The addition of bell peppers and bamboo shoots introduces a crisp texture and a touch of sweetness, balancing the richness of the curry and adding a refreshing dimension to the dish.
  • Cooking the shrimp in the aromatic broth infuses them with the vibrant flavors of the curry, resulting in succulent and flavorful seafood.
  • Serving the curry over rice or noodles allows diners to soak up every last drop of the delicious sauce, enhancing the overall eating experience.