Thai Green Shrimp Curry
, Serves 4
A fragrant coconut curry with shrimp, peppers and zucchini, finished with fresh lime and coriander.
| prepSlice peppers and zucchini | ||||||||
| prepGrate garlic and ginger | ||||||||
| prepJuice and zest 1 lime | ||||||||
| 15 ml neutral oil | Heat oil in wok over medium heat | Sauté garlic & ginger until fragrant, 1 min | Stir in curry paste, cook 1 min | Pour in coconut milk, fish sauce & sugar, simmer | Add kaffir lime leaves, peppers & zucchini, cook until soft | Add shrimp, cook until pink, 3–4 min | Remove from heat, stir in lime zest & juice | Serve, topped with fresh coriander |
| 3 cloves garlic, grated | ||||||||
| 15 g ginger, grated | ||||||||
| 60 g green curry paste | ||||||||
| 400 ml can coconut milk | ||||||||
| 1 tsp fish sauce | ||||||||
| 3 tsp sugar | ||||||||
| 4 kaffir lime leaves | ||||||||
| 2 red and/or green peppers, sliced | ||||||||
| 1 zucchini, sliced | ||||||||
| 310 g shrimp | ||||||||
| zest of 1 lime | ||||||||
| juice of 1 lime | ||||||||
| 1 handful coriander, finely chopped | ||||||||
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