Thai green curry with shrimp
Time: 40 min. preparation time, 0 min. baking time
Nutrition: Calories ca 914 / Protein 60g / Carbohydr. 46g / Fat 55g
Ingredients (2 servings)
|300 g||shrimp (ready to cook)|
|200 g||bok choy|
|150 g||soybean sprouts|
|300 ml||vegetable stock|
|400 ml||coconut milk|
|2 stalks||lemon grass|
|3 tsp||mustard seeds|
|20 g||ginger (peeled)|
|1||chili pepper (green)|
|vegetable oil for frying|
|rice to serve|
food processor, cooking spoon, large pot or wok, cutting board, knife
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.
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 g ginger / 2 cloves garlic / 0.75 bunch cilantro / 3 tsp turmeric / 1 chili pepper
Cut eggplant into cubes (approx. 1 cm x 1 cm). Slice spinach and bok choy.
cutting board, knife
1 eggplant / 200 g spinach / 200 g bok choy
Add vegetable oil to your hot pan and fry cubed eggplant for approx. 8 – 10 min. until well-browned and softened.
cooking spoon, large pot or wok
oil for frying
Add prepared curry paste and fry for approx. 2 – 3 min. to build intense flavor.
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 g soybean sprouts
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 g shrimp / 300 ml vegetable stock
In the meantime, cut limes into wedges and pick cilantro leaves from sprig.
cutting board, knife
2 limes / 0.25 bunch cilantro
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