Best Green Curry With Shrimp And Fish Kaeng Khiao Recipes
GREEN CURRY WITH SHRIMP
My wife Sarah introduced me to Thai curry before we were married, and now I like to make it for her! Starting with store-bought Thai green curry paste-which contains a blend of lemongrass, ginger or galangal, herbs and aromatics-makes it quick enough for even a weeknight meal.
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 14
Steps:
- Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. Add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes.
- Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes.
- Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice-a perfect combination.
GREEN CURRY WITH SHRIMP AND FISH (KAENG KHIAO)
An easy curry that you can adjust the hotness level by adding hot peppers to taste. I use Vietnam Basa catfish but you can use any firm whitefish. If you cannot find galangal (Thai ginger) regular ginger can be used. Modified from a recipe I found on a Thailand Tourism website.
Provided by Kathy228
Categories Thai
Time 20m
Yield 4 serving(s)
Number Of Ingredients 18
Steps:
- To make Curry Paste.
- Place all the nine green curry paste ingredients (to the lime peel) in a blender/processor and process until smooth. If too dry, add a couple tbsp water to get a constancy that will process smoothly.
- Pour the coconut milk and green curry paste into a large saucepan and heat 'til boiling.
- Add the fish pieces, shrimp, fish sauce, and sugar. Cook at a med. simmer for 5-minutes.
- Add the coconut cream and lime juice. Stir to combine. Taste to adjust seasonings. Add more fish sauce or lime juice instead of salt.
- Peel, seed and slice the avocado(s).
- Serve with white jasmine rice and garnish with basil leaves and/or avocado slices, and lime wedges.
Nutrition Facts : Calories 599.1, Fat 35.6, SaturatedFat 23.8, Cholesterol 205.8, Sodium 1382.2, Carbohydrate 29.6, Fiber 7.7, Sugar 17.4, Protein 44.7
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