In this series Chef Andrea answers your questions!
This episodes question is: How can I make my curry dishes really pop?
Click here to enjoy the full Global Curries Collection - https://bit.ly/3Bw66yU
Thai Green Curry Shrimp
Warning, this is quick and ADDICTIVE. Once you make this at home, you will find it makes its way into your weekly routine!
1 pound medium shrimp, peeled and deveined, tail on
4 tablespoons Thai green curry paste (we like the one with the lady on the can)*
1 can coconut milk juice and zest of two limes 2 tablespoons fish sauce 1 tablespoon soy sauce
1 stalk lemongrass, bruised 2 cloves garlic, minced
1- inch piece fresh ginger, peeled and minced 1 Thai red chili (or jalapeno pepper) cut in half 4 tablespoons vegetable or olive oil
In a wok, heat oil and add lemongrass and chili pepper, tossing to coat, and cooking for 1 minute. Remove both with slotted spoon.
Into same wok or pot, add garlic and ginger to oil and cook one minute until fragrant, stirring constantly.
Stir in green curry paste and cook stirring often, about four minutes, until fragrant.
Add coconut milk and whisk well, bring to a simmer and add fish sauce, soy sauce and lime juice and zest.
Add shrimp and cook, simmer and stirring constantly until they turn pink, about 4 minutes. Pour onto a serving platter and serve hot with rice or noodles.
So easy – so delicious.
*You can use any style curry in this – the brand we recommend comes in so many varieties so play with them and have some fun!!
Serves a generous 6
(I love left-over’s, so I make a lot of this at a time)
1 Tablespoon vegetable oil
1 onion, diced
2 Cans chickpeas, drained and rinsed
About 2 cups veggie stock (just enough to just cover the chickpeas and veggies, the curry cubes will be sitting on top, that’s ok)*
3 Cubes “golden curry” sauce mix in any heat level you like
1 Large baking potato, peeled and large diced (like 2 inch chunks) – you could use sweet potato here instead.
2 Carrots, peeled and sliced in 1/2 inch rounds
(Optional – 1 can coconut milk*)
Set instant pot to sear and let pre-heat for 5 minutes.
and add vegetable oil. Add onions and cook about 4 minutes, until wilting and fragrant, stirring a few times. About five minutes.
Add all remaining ingredients to pot on top of onions, close lid, and set for high pressure for 7 minutes.
When done, either let slow release take place, or following pot instructions, do a quick release method
Stir well. The curry cubes will dissolve fully once you stir. Just be careful not to beat up your potatoes too badly when mixing.
Add the coconut milk if using and stir gently to combine. Season to taste with salt and pepper
Serve warm over jasmine rice. The leftovers keep for three days in fridge and up to 3 months in freezer.
We also do this in the crock pot – on high for 4 hours, on low for 6 – until potatoes and carrots are tender. Serve over rice. So delish – great left over too!