Thai green curry with shrimp

Thai-green-curry-with-shrimp-8
This explosion of flavors brings Thailand into the kitchen. A variation with chicken tastes delightful as well.

 

Difficulty: Medium

Time: 40 min. preparation time, 0 min. baking time

Nutrition: Calories ca 914 / Protein 60g / Carbohydr. 46g / Fat 55g

Ingredients (2 servings)

300 gshrimp (ready to cook)
1eggplant
200 gbok choy
200 gspinach
150 gsoybean sprouts
300 mlvegetable stock
400 mlcoconut milk
2 stalkslemon grass
3 tspmustard seeds
1 tspcumin
20 gginger (peeled)
2 clovesgarlic
1 bunchcilantro
1chili pepper (green)
3 tspturmeric
2limes
salt
pepper
vegetable oil for frying
rice to serve

Utensils

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

Wine Tip

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.

Step 1

Thai green curry with shrimp

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

food processor

3 tsp mustard seeds / 1 tsp cumin / 20 g ginger / 2 cloves garlic / 0.75 bunch cilantro / 3 tsp turmeric / 1 chili pepper

Step 2

Thai green curry with shrimp

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

Step 3

Thai green curry with shrimp

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

Step 4

Thai green curry with shrimp

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

cooking spoon

Step 5

Thai green curry with shrimp

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

cooking spoon

400 ml coconut milk / 2 stalks lemon grass / 150 g soybean sprouts

Step 6

Thai green curry with shrimp

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.

cooking spoon

300 g shrimp / 300 ml vegetable stock

Step 7

Thai green curry with shrimp

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

cutting board, knife

2 limes / 0.25 bunch cilantro

Step 8

Thai green curry with shrimp

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.

cooking spoon

salt / pepper / rice to serve