Thai Green Coconut Curry with Shrimp & Basil

I am a HUGE sucker for coconut milk. . . especially when it comes to anything Thai.  When I eat out at Thai restaurants and want to indulge, I go for the coconut curry dishes every time.  So, it’s no wonder that I absolutely LOVE this recipe.  I think it’s restaurant worthy, but I dare say it’s even better because it tastes so darn fresh when I make it in my own kitchen.  You can adjust the heat of the recipe with the amount of curry paste you add.  So, if you like your curry spicy, add a little more curry paste.  I think the amount in the recipe is just right for most people.  (I like a little more heat, so I usually add more when I’m just cooking for me.)

The addition of fresh basil that you add just before serving is SO awesome.  It leaves this dish tasting so fresh and that basil flavor is the most perfect compliment to the curry.  You MUST try this.  If you are a Thai food lover like me, you’re going to love it.  If you’re not sure you like Thai food . . . well, this is a pretty safe recipe to try because I’ll be shocked if you don’t fall in love at first bite.  (By the way – for all you people who don’t love shrimp or who are allergic to shellfish, you can always substitute chicken.  Just remember to cook it until it is done and is no longer pink inside.)

Thai Green Coconut Curry with Shrimp & Basil
Adapted slightly from skinnytaste.com

1 teaspoon extra virgin olive oil
4 small scallions, whites and greens separated, chopped
1 tablespoon Thai green curry paste (or more to taste)
2 cloves garlic, minced
1 lb shrimp, peeled and deveined (from 1 1/4 lbs unpeeled)
6 oz light coconut milk
2 teaspoon Thai fish sauce
2 tablespoon fresh basil, chopped
salt to taste

In a large nonstick skillet or wok, heat oil on medium-high flame. Add scallion whites and green curry paste; sauté one minute.

Add shrimp and garlic, season with salt and cook about 2-3 minutes.

Add coconut milk, fish sauce and mix well; simmer about 2-3 minutes, or until shrimp is cooked through.

Remove from heat, mix in scallion greens and basil. Serve over brown rice and enjoy!

Serves 4.

Nutritional Information (Per Serving = 1/4 Shrimp + Sauce)
Calories:  134.1
Protein:  18.5g
Carbs:  4.4g
Fat:  4.4g
Fiber:  1g
Sugars:  1.8g

One thought on “Thai Green Coconut Curry with Shrimp & Basil

  1. Emily says:

    I always want to comment on your blog because I love food so much. I crave Thai food a lot! So good. I will definitely try this some time soon. YUMMY!

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