Recipe by David Grenier
Photography by James Tse
Food Styling by Ruth Gangbar
Prop Styling by Laura Branson
First published in Wish November 2008
FOOD >> Recipe
Green Curry Shrimp
A fresh and fragrant dish you'll make over and over again
Ingredients (Serves 6)
|1 tbsp||vegetable oil|
|18||jumbo shrimp, peeled and deveined|
|½ tbsp||minced garlic|
|¼ cup||green curry paste|
|1 ½ cups||vegetable stock|
|1||398-ml can coconut milk, shaken well|
|6 cups||small broccoli florets|
|1 ½ cups||frozen peas|
|Thai basil, for garnish|
- In a large, non-stick skillet, heat oil over medium-high. Add shrimp and garlic, and sauté until shrimp is pink, about 4 minutes. Transfer to a bowl and set aside.
- Return skillet to heat, add curry paste, stock and coconut milk, and whisk to combine. Simmer until slightly thick, about 2 minutes.
- Stir in broccoli and cook 2 minutes. Add shrimp and peas and heat through. Serve with steamed rice and garnish with basil.
Nutrients per serving: 296 calories, 17 g fat, 18 g protein, 18 g carbs, 6 g fibre. Excellent source of vitamin C and folate.