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Green Thai Curry

July 30, 2014

So I lost this post before leaving on my most recent working cruise. It was a fabulous one but no matter what I did, I could not find it or restore it. I apologize for that and for taking a few day hiatus. That took away some inspiration for sure; I am on my blog feet again though! I cooked some great dishes this week but the photography was not up to par so more stuff to come this week that has life and love in it. This dish sure was one to remember and make again...again...and, you guessed right, again!

 

 

Who doesn't like Thai food? I sure do! If you don't, do yourself a big huge favor and hit the red X at the top of your screen. K, thx, bye.

 

Onto the lovers of the almighty Thai dish that is all the rage in my house and in every corner restaurant serving the grand phenomenon: Green Thai Curry. Just about a week or two ago, I wowed myself and the readership with my Red Thai Curry, you've got to try it, and with that on my plate I did not expect to perfect my recipe for Green Thai Curry so quickly.

 

Boy, did I hit the jackpot on this one! This dish consists of crispy red bell pepper, soft mushrooms, baby shrimp, and zucchini noodles served in a sauce reduction with sweet and spicy flavors of the green curry paste, coconut milk, and coconut sugar. I swear it is just to die for.

 

In summary, clean up your drool off your chin and computer desk and get up to go make this right now.

 

XO

 

Green Thai Curry

 

A dish that everyone loves but no one knows how to make. Now, you can make your very own Green Thai Curry in the comfort of your kitchen by following this simple recipe.

 

 

 

 

Prep time: 10 mins

Cook time: 30 mins

Total time: 40 mins

Serves: 4

 

 

 

 

Ingredients

 

Instructions

  1. Chop up all veggies and herbs. Mince garlic. Devein and remove tail from shrimp.

  2. In a large pot, boil 1 ½ cups of coconut milk. When bubbling, add green curry paste and arrowroot powder. Whisk. Add coconut sugar, basil, garlic, and chili.

  3. Lightly grease a pan with coconut oil. Sauté red pepper and mushrooms. When browned, add to the pot. Cook shrimp for about 3-5 minutes and add to the pot.

  4. Stir everything together in the pot while adding the zucchini noodles. Add the remainder of your coconut milk. Lower the temperature. Cover with lid. Cook for 10 minutes.

  5. Remove lid. Stir.

  6. Serve.

 

Notes

* The arrowroot starch is used as a thickener in this recipe. If this ingredient is unavailable to you, it may be omitted without affecting the expected flavor of this dish.

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My name is Estefanía but you might know me as chefNia* 

 

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