Recipe by David Grenier
Photography by James Tse
Food Styling by Ruth Gangbar
Prop Styling by Laura Branson
First published in Wish November 2008
Sauté | Simmer | Shrimp | Dinner | Lunch | Main Dish | 20-Minute Supper Club | All categories...
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 |
Instructions
- 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.
Nutritional information
Nutrients per serving: 296 calories, 17 g fat, 18 g protein, 18 g carbs, 6 g fibre. Excellent source of vitamin C and folate.
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