In the past, I never thought I wanted to eat Thai food because my perception has always been that it is spicy hot. However, I occasionally watch Chef Tommy Tang on PBS making easy Thai food, and I absolutely salivate over his dishes. In addition, last year I was looking for other ways to use coconut milk and came across this recipe online. The thing I love about this dish is that it is pretty fast and you can adjust the level of heat- making it mild or spicy. Every time I make it, we all spend the meal exclaiming how good it is. I have also made this dish and served it over angel hair pasta. In addition, this dish would also be good with fish or chicken. The recipe I am posting is an adaptation of one I found on Epicurious.com- I followed the basic recipe but added in some other vegetables and seasonings.
Ingredients:
2 Tbsp oil
1 cup thinly sliced onion
1 cup chopped green onion
1-2 Tbsp Thai green curry paste
1 14 oz. can unsweetened coconut milk
2-3 cups chicken broth (or enough to cover vegetables)
3 Tbsp fish sauce
2 tsp sugar
1 cup diced plum tomatoes (I used grape tomatoes)
2 pounds uncooked shrimp, peeled and deveined
chopped cilantro
lime wedges
*optional (I also added these items)-
- 2 stalks of celery, bias cut
- 1 small yellow summer squash, quartered and thinly sliced
- 1/2 sweet green or red pepper, chopped (may use any combination of sweet or hot peppers)
- 1/2 cup carrots, julienned
- 3 cloves garlic, pressed/finely minced or 1-2 Tbsp of garlic paste
- 1-2 Tbsp freshly grated ginger or may use ginger paste (this really adds wonderful flavor), may substitute 1-2 tsp dry ginger powder
- 1-2 shrimp flavor bouillon cubes
Directions:
Heat oil in bottom of a large soup pot and add sliced onion (not the green), celery, peppers, squash and carrots. Cook for approximately 2-4 minutes until the onion is just becoming translucent. Season with some seasoned salt. Add in the garlic, ginger and green curry paste and stir around for about 1 minute. Then add in coconut milk, chicken broth, fish sauce and sugar. Boil for 2 minutes. Add in green onions, shrimp and tomatoes and cook for about 2 minutes if using medium shrimp or a couple minutes longer if using larger shrimp- just until they begin to turn pink. Serve over prepared rice or noodles and garnish with chopped cilantro and lime wedges.
Serves approximately 4-6 people
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