Green Curry Shrimp with Basil
Print Category Shrimps sauté (Fried) Thematic No thematic Source Dairy Goodness Evaluation
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Ingredients
- 1 tbsp (15 mL) butter
- 1 onion, thinly sliced lengthwise
- 1 tbsp (15 mL) minced fresh gingerroot
- 2 to 3 tsp (10 to 15 mL) Thai green curry paste
- 1 tsp (5 mL) packed brown sugar
- 1-1/2 cups (375 mL) 35% whipping cream
- 1 tbsp (15 mL) fish sauce or soy sauce
- 1 lb (500 g) large shrimp, peeled and deveined
- 1/4 cup (50 mL) thinly sliced fresh basil
- 2 tbsp (30 mL) freshly squeezed lime juice (about 1)
- Salt (optional)
preparation
- In a large skillet, melt butter over medium-high heat. Add onion and ginger; sauté for about 3 min or until softened and starting to brown. Add curry paste, to taste, and sugar; sauté for 15 sec. Add cream and fish sauce; bring to a boil, scraping up bits stuck to pan. Boil for 1 min.
- Stir in shrimp and simmer, stirring often, for about 3 min or just until shrimp are pink and opaque. Stir in basil and lime juice; season to taste with salt.
Cook commentary
4 Servings
Tips: Adjust the amount of curry paste to your taste - 2 tsp (10 mL) is moderately spicy and 3 tsp (15 mL) makes the sauce pleasantly hot.
For the Adventurous: Add 1/2 cup (125 mL) vegetable stock or water with cream and replace shrimp with 2 lbs (1 kg) fresh mussels in the shell. Cover and boil gently for about 5 min or until mussels open. Discard any that do not open.
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