We love our curries around here and honestly what's not to love. I mean there's so many kinds with different spices and flavors, all you have to do is try 'em all to find the ones you like the best.
When it comes to Thai curries, we are a tad more partial to red than green mostly because the red is a lot hotter because it is made from up to 20 red chilies while the green curry is made from milder green chilies (dah) often along with cilantro, kaffir lime leaf and basil. However, I've found if you add enough extras to green curry, including lots of minced ginger plus a lot more green curry paste, the heat quotient increases accordingly.
That's what I did with this green curry shrimp recipe from Dairy Goodness. I also took the liberty of exchanging the half and half they called for with a can of light coconut milk an it took about 150 calories off the total. That's doing some thinking huh.
I also exchanged fresh basil for a combination of cilantro and mint because the basil plant my friend Leigh gave me way back in October got too short of a hair cut and bit the dust but it was certainly put to good use - every flavorful leaf of it. A squeeze of lime and a few scoops of fluffy white rice topped off this quick and easy dinner.
Green Curry Shrimp from JBug’s Kitchen Antics adapted from Dairy Goodness
1 tablespoon butter
1 onion, chopped
3 tablespoons minced fresh ginger
2 tablespoons Thai green curry paste
1 tablespoon honey
1 – 14 ounce can light coconut milk
1 tablespoon soy sauce
1 pound fresh shrimp, peeled and deveined (I used 16-20 size)
1 tablespoon cornstarch
2 tablespoons chopped fresh cilantro and 1 tablespoon chopped mint
2 tablespoons freshly squeezed lime juice
Melt butter in a sauté pan and add onion and ginger. Sauté, stirring often, until onion is transparent. Add curry paste and honey and cook for 15 seconds, then add coconut milk and soy sauce. Bring to a simmer and cook, stirring constantly for 1 minute. Toss shrimp with cornstarch and add to sauce. Cook for 3 to 5 minutes or until shrimp are opaque. Add lemon juice and chopped herbs. Serve with rice. Makes 4 servings.
Two years ago - Beautiful Buns