THAI SHRIMP CURRY
Thai cooking is renowned for its subtle blending of aromatic spices and this mouthwatering curry is no exception.
INGREDIENTS
1 lb / 450 g raw jumbo shrimp
2 tbsp peanut oil
2 tbsp Thai green curry paste
4 kaffir lime leaves, shredded
1 lemon grass stalk, chopped
1 cup coconut milk
2 tbsp Thai fish sauce
½ cucumber, seeded and cut into thin sticks
12 fresh basil leaves, plus extra to garnish
2 fresh green chilies, sliced
1. Shell and devein the shrimp. Heat the peanut oil in a preheated wok or heavy-bottom skillet. Add the curry paste and cook over medium heat for 1 minute, or until it is bubbling and releases its aroma.
2. Add the shrimp, lime leaves, and lemon grass and stir-fry for 2 minutes, or until the shrimp have turned pink.
3. Stir in the coconut milk and bring to a boil, then reduce the heat and simmer, stirring occasionally, for 5 minutes. Stir in the fish sauce, cucumber, and basil. Transfer to a warmed serving dish. Scatter over the chili slices, garnish with fresh basil leaves, and serve.
Nutritional Information
Calories 150
Protein 11g
Carbohydrate 6g
Sugars 4g
Fat 9g
Saturates 1g
COOK’S TIP
Three types of basil are used in Thailand: hairy (bai mangluk), sweet (bai horapa), and Thai or holy basil (bai grapao). They are all more strongly flavored than Western basil.
Source : Time to cook low carb
Thai cooking is renowned for its subtle blending of aromatic spices and this mouthwatering curry is no exception.
INGREDIENTS
1 lb / 450 g raw jumbo shrimp
2 tbsp peanut oil
2 tbsp Thai green curry paste
4 kaffir lime leaves, shredded
1 lemon grass stalk, chopped
1 cup coconut milk
2 tbsp Thai fish sauce
½ cucumber, seeded and cut into thin sticks
12 fresh basil leaves, plus extra to garnish
2 fresh green chilies, sliced
1. Shell and devein the shrimp. Heat the peanut oil in a preheated wok or heavy-bottom skillet. Add the curry paste and cook over medium heat for 1 minute, or until it is bubbling and releases its aroma.
2. Add the shrimp, lime leaves, and lemon grass and stir-fry for 2 minutes, or until the shrimp have turned pink.
3. Stir in the coconut milk and bring to a boil, then reduce the heat and simmer, stirring occasionally, for 5 minutes. Stir in the fish sauce, cucumber, and basil. Transfer to a warmed serving dish. Scatter over the chili slices, garnish with fresh basil leaves, and serve.
Nutritional Information
Calories 150
Protein 11g
Carbohydrate 6g
Sugars 4g
Fat 9g
Saturates 1g
COOK’S TIP
Three types of basil are used in Thailand: hairy (bai mangluk), sweet (bai horapa), and Thai or holy basil (bai grapao). They are all more strongly flavored than Western basil.
Source : Time to cook low carb
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