Reviews Add Rating & Review 7 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 2 1 star values: 3
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Gallery Thai Green Shrimp Curry Credit: Richard Gerhard Jung Recipe Summary Servings: 6
Ingredients Ingredient Checklist 3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional) 1 recipe Lemongrass Paste 3 tablespoons chopped fresh cilantro 1 tablespoon coriander seed 1 teaspoon cumin seed 1 teaspoon coarse salt 1 lime 8 ounces dried rice noodles 4 teaspoons vegetable oil 1 red onion, cut into 1-inch pieces 1 red bell pepper, seeded, cut into 1-inch pieces 2 tablespoons cornstarch 2 3/4 cups cold water 1 small (or 1/2 large) pineapple, peeled, cored, and cut in 1-inch pieces One 3 1/2-ounce package enoki mushrooms 1/4 cup low-fat canned coconut milk 12 jumbo shrimp, peeled, tail intact, de-veined
Gallery Thai Green Shrimp Curry Credit: Richard Gerhard Jung
Recipe Summary Servings: 6
Gallery
Thai Green Shrimp Curry Credit: Richard Gerhard Jung
Thai Green Shrimp Curry
Credit: Richard Gerhard Jung
Thai Green Shrimp Curry
Recipe Summary Servings: 6
Recipe Summary
Servings: 6
Servings: 6
6
Ingredients
Ingredients
- 3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional) 1 recipe Lemongrass Paste 3 tablespoons chopped fresh cilantro 1 tablespoon coriander seed 1 teaspoon cumin seed 1 teaspoon coarse salt 1 lime 8 ounces dried rice noodles 4 teaspoons vegetable oil 1 red onion, cut into 1-inch pieces 1 red bell pepper, seeded, cut into 1-inch pieces 2 tablespoons cornstarch 2 3/4 cups cold water 1 small (or 1/2 large) pineapple, peeled, cored, and cut in 1-inch pieces One 3 1/2-ounce package enoki mushrooms 1/4 cup low-fat canned coconut milk 12 jumbo shrimp, peeled, tail intact, de-veined
Directions
Place chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest lime; add. Puree until smooth, adding water a tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add noodles; cook until just tender, about 5 minutes. Drain; set aside in bowl of cold water.
Heat oil in a large nonstick skillet over medium heat. Add lemongrass mixture, and cook until fragrant, about 1 minute. Add onion; cook until just softened, 6 to 8 minutes. Add bell pepper; cook until just tender, about 3 minutes. Combine cornstarch with water; add to pan. Add pineapple, mushrooms, and coconut milk; simmer. Add shrimp; cook until pink and opaque. Squeeze juice from lime; stir into mixture. Serve garnished with sliced chiles, if desired.
Reviews
Add Rating & Review 7 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 2 1 star values: 3
Reviews
Add Rating & Review 7 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 2 1 star values: 3
Add Rating & Review
7 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 2 1 star values: 3
7 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 2 1 star values: 3
7 Ratings 5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 2 1 star values: 3
5 star values: 1 4 star values: 0 3 star values: 1 2 star values: 2 1 star values: 3
All Reviews for Thai Green Shrimp Curry
of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Thai Green Shrimp Curry
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
