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Authentic Thai Green Curry Shrimp|My Global Cuisine
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5 from 1 vote

Authentic Thai Green Curry Shrimp

Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Main Course
Cuisine: Thai
Servings: 8 servings
Author: My Global Cuisine

Ingredients

  • FOR THE THAI GREEN SHRIMP CURRY
  • 2 Tbsp vegetable oil
  • I large yellow sweet onion finely sliced
  • 3/4 cup finely sliced scallions
  • 2 Tbsp Thai green curry paste homemade or store bought
  • 1 can of coconut milk
  • 1/3 cup of water
  • 1/2 Tbsp of palm sugar or granulated cane sugar
  • 3 Tbsp of Thai fish sauce
  • 2 pounds of prawns or shrimp uncooked, and cleaned leaving the tails on for flavor
  • 3 kaffir lime leaves midribs removed and torn, or 1 Tsp of lime zest
  • 1 Tbsp coriander-cilantro chopped
  • 2 red spur chillies sliced diagonally
  • ****************************************************************************
  • FOR THE CURRY PASTE
  • Yield: 6-7 ounces
  • Ingredients:
  • 1 Tsp coriander seed
  • Half Tsp cumin seed
  • 1 Tsp whole black peppercorns
  • 5 green spur chilies finely sliced
  • 15 Thai bird's eye green chilies finely sliced
  • 1 Tsp sea salt
  • 1 Tbsp mature galangal or ginger root peeled and finely chopped
  • 2 lemongrass stalks outer layers discarded, bottom thirds only, finely sliced and fibrous cores removed
  • 1 Tsp kaffir lime zest or lime zest
  • 3 Tbsp cilantro stems finely chopped
  • 2 Tbsp of garlic skins removed finely chopped
  • 3 shallots peeled and finely chopped around 3 Tbsp
  • 1 Tsp Thai shrimp paste
  • *****************************************************************************

Instructions

  • FOR THE CURRY PASTE
  • In a saute pan, lightly toast the coriander seeds, cumin seeds and peppercorns until they get brown in color, around 3 minutes.Transfer them into a mortar and pestle and pound them together and scoop them out to a bowl. Pound both kinds of chilies together with salt as fine as you can. Sea salt helps the chilies get smooth faster and easier. When pounding chilies, you may use your other hand to cover half of the mortar mouth to prevent the liquid bursting into your eyes. Then add the galangal, lemongrass, kaffir lime zest, cilantro steams and continue to pound until they are coarse. Add the garlic pound, and then add the shallots. Continue pounding until as coarse as possible. Add the reserved ground dried spices and the shrimp paste. Mix everything together and pound for another minute. Your homemade curry paste is almost impossible to be smooth. It should look very coarse though. Store the curry paste in a glass food storage container. Curry paste can be refrigerated for up to 1 month. To store curry paste, transfer to a clean screw-top jar, cover with a layer of oil.
  • ****************************************************************************
  • FOR THE THAI GREEN CURRY SHRIMP
  • Put the oil or coconut cream into the wok and increase the fire to high. Add the yellow sweet onion. Cook the onion until it gets soft and golden in color about 3 minutes. Lower the fire to low. Add the scallions and the curry paste and cook stirring constinuously until fragrant for about 30 seconds.
  • Add the coconut milk, water, palm sugar and fish sauce. Increase the fire to medium-high and bring to a boil.
  • Add the prawns and cook until tender, stirring often, about 3 minutes.
  • Add the kaffir lime leaves. Cook for one minute.
  • Turn off the fire. Add half of the chopped cilantro and spur chilies. Stir it.
  • Pour into bowls, and decorate with the remaining cilantro leaves and sliced spur chilies.
  • Serve with steamed jasmine rice.
  • Enjoy!