Green Curry with Prawns
by Katie Chin, Tastemaker in Residence
There’s nothing like coming home to a house filled with the complex and layered aroma of a green curry dish. I know it sounds complicated but this Green Curry with Prawns recipe is so easy even my seven year-old daughter Becca knows the steps, “Hey mom, aren’t you supposed to add the shrimp now?” I like Mae Ploy curry pastes which I always keep on hand for a quick, yet exotic and flavorful dinner. You can find it in the gourmet section at World Market. If you can’t find fresh lemongrass try the kind from a tube available at many grocery stores. It’s a great substitute!
Ingredients
1 Tbsp high-heat cooking oil
¼ cup finely chopped green onion
1 garlic clove, minced
1 shallot, finely sliced
1 fresh hot red or green chili, preferably Thai (deseeded if you prefer less heat), finely sliced
¼ cup minced lemongrass
1 Tbsp green curry paste
1 cup coconut milk
½ cup chicken stock
1 Tbsp fish sauce (nam pla)
3 kaffir lime leaves, torn in half (optional)
¼ tsp black pepper
1 tsp palm sugar or brown sugar
6 cherry or grape tomatoes, quartered
10 oz medium shrimp, peeled and deveined
finely chopped fresh cilantro for garnish
lime wedges
Instructions
Heat oil in a medium saucepan over medium-high heat. Add green onion, garlic, shallot, chili, lemongrass and sauté until fragrant, about 1 minute. Reduce heat to medium. Add the roasted green curry paste and stir-fry, stirring to break it up, about 1 more minute. Add coconut milk, chicken stock, fish sauce, kaffir lime leaves, black pepper and palm sugar; bring to a gentle boil. Add tomatoes and cook for 2 minutes. Reduce heat to medium-low and bring to a simmer. Add shrimp and simmer until cooked through, about 3 minutes. Dish out and serve with jasmine rice. Garnish with cilantro and lime wedges on the side.