• Sujata Kale-Banerjea

Thai Green Curry with Jumbo Shrimps

Thai green curry with jumbo shrimps with shallots and bok choy.


This curry takes back to my days in Singapore in 1985. This is such a flavourful dish that awakens every sense in our body.


A very popular takeaway dish that I love to make at home. Here are some of my tips when I make this dish at home

  • For the rich taste always use the full fat coconut milk

  • Replace fish sauce with mirin or Tamari

  • If you can't find Kaffir lime leaves, add some fresh zest of the lime to finish off the curry

  • The beauty is you can add any vegetables and make this curry colourful, full of amazing nutrients the vegetables have to offer. My Favourite vegetables are japanese eggplant, zucchini, mushrooms, green beans, swiss chard. Cooking time varies based on the vegetables of your choice

  • My guilty pleasure is, I love this one on hot steaming Jasmine Rice

Ingredients:


For the home made paste:

  • 3 tsp whole cumin seeds

  • 11/2 tsp whole black peppercorns

  • 9 small green chilies

  • 9 small red thai chillies, wash and wiped

  • 1 bunch of cilantro, washes and spinned in a salad spinner

  • 3 tbsp garlic minced

  • 2 stalks lemongrass washed and wiped dry, trim the tips and slice

  • 2 inch galangal sliced

  • 2 Inch turmeric pod grated or 1 tsp turmeric powder

  • Sea salt to taste

  • 2 medium lime juiced 1/3 lemon juiced

  • Zest of 1 lime

  • 4 tbsp coconut oil

  • 4 Tbsp coconut sugar.

For the curry:

  • 1 bunch of baby bok choy

  • 1 medium sized Shallot, sliced thin

  • 1/2 cup of thai basil leaves

  • Handful of bean sprouts

  • 1 cup of your choice of protein such as Shrimps, Chicken, Tofu, Fish etc.

  • 1 cup of full fat Coconut milk (divided in 2)

  • 1 cup of vegetable broth or as needed

  • 2 tbsp green curry paste

  • To serve with: Your choice of noodles or rice

  • 1/2 tbsp fish sauce (optional and phase dependent for Metabolic Balance clients)

  • 4 Kaffir Lime Leaves

  • Lime wedge to garnish.


Method:

  1. To make the paste, blend all the ingredients until smooth. Stays well for 3 weeks in a airtight jar.

  2. To make the curry, on a hot saucepan heat half the amount of the coconut milk

  3. Add the curry paste and let it infuse fully with the coconut milk.

  4. Add the choice of protein, add the green paste and Shallots.

  5. Sauté until well mixed and the protein is cooked (time may vary depending on your choice of protein. Stir in Baby Bok choy and mix well.

  6. Blend rest of the coconut milk with thai basil leaves

  7. Add rest of the coconut milk (veg broth for strict phase of Metabolic Balance clients) and fish sauce. Simmer till the baby bok choy is slightly wilted yet firm to bite.

  8. Add in the bean sprouts and lime leaves and take it off the heat.

  9. Serve hot with a lime wedge with your choice of steamed rice, cauliflower rice, zucchini noodles.

Extra Tips:

  • Step 1 * When washing the fresh ingredients for the curry paste, wipe it dry as less the moisture longer shelf life.

  • Step 3 and 5, **Add the vegetable broth as needed if the curry is too dry.

  • Step 6 is **optional but highly recommend it as this step is optional, I love it as it gives a beautiful green colour to the green curry.

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