Howdy dudes. Today I have a shrimp recipe to share with you guys.
I don’t cook with shrimp as often as I would like to because it has become rather pricy the last couple of years! So when I do make it, it seems like a special treat. (A healthy, lean special treat. I can deal with that.) This recipe from the November 2014 of Cooking Light was worthy of the shrimp splurge!
This recipe doesn’t have anything too crazy in it, which makes it approachable. The only ingredient that was new to me was the green curry paste, which I easily found in my local supermarket’s international aisle. Other ingredients include the usual curry suspects – pantry staples, like garlic, ginger, coconut milk, and lime.
First sauté chopped garlic and fresh ginger and sliced scallions in oil in a large skillet for about one minute, then add 2 tablespoons of green curry paste and sauté for 30 seconds to “awaken” the curry spices.
In go carrots, chicken stock, and coconut milk next.
When I cook, I almost always use Better than Bouillon base mixed with water in place of stock or broth. This is a much more economical option than purchasing cans or cartons of broth or stock. My favorite is the vegetable bouillon, but I always keep chicken, beef, and veggie base on hand.
Stir, and simmer for about 5 minutes.
Next – my favorite ingredient of the moment. I am so cliché. In goes the KALE! You’ll need about 6 cups of chopped kale, and I do recommend lacinato kale for this particular recipe, as the texture stands up well in the curry.
Fold the kale into the curry-coconut mixture, and don’t forget to season with salt.
Almost done. Now add in one pound of peeled and deveined raw shrimp. Nestle those babies down into the cooking liquid, and cook for about three minutes, or until the shrimp are done.
The shrimp are done when they turn pale pink and become opaque. Once they start to curl up tightly, they’re nearly overcooked, so bear in mind that they cook quickly!
For best results, serve over cooked rice noodles, to soak up all of that delicious coconut-curry sauce. I’m a huge fan of brown rice noodles. You can also top with lime zest and cilantro, if desired.
This nutritious, easy-to-prepare dish was a perfect weeknight meal, packed with lots of flavor and texture. The green curry was relatively mild, and a nice change from the usual red curry dishes that I more often prepare. I look forward to using my remaining green curry paste in other recipes in the future (or perhaps I’ll make this again!)
Thai Green Curry with Shrimp and Kale
Recipe from Cooking Light; November 2014
- 6 ounces dried rice noodles
- 2 teaspoons olive oil
- 1/3 cup chopped green onions
- 1 tablespoon chopped fresh garlic
- 1 tablespoon chopped fresh ginger
- 2 tablespoons Thai green curry paste
- 1 1/4 cups matchstick-cut carrots
- 1/2 cup unsalted chicken stock
- 1 (13.5-ounce) can light coconut milk
- 6 cups packed chopped Lacinato kale (about 1/2 bunch)
- 1/4 teaspoon kosher salt
- 1 pound peeled and deveined medium shrimp
- 1/4 cup chopped fresh cilantro [I omitted this]
- 1 teaspoon grated lime rind
- 1 1/2 teaspoons fresh lime juice
1. Prepare rice noodles according to package directions. Drain and rinse with cold water. Drain and set aside.
2. Heat oil in a large skillet over medium-high heat. Add green onions, garlic, and ginger; sauté 1 minute. Stir in curry paste; sauté 30 seconds. Add carrots, chicken stock, and coconut milk, stirring well to combine; bring to a simmer, and cook 5 minutes.
3. Fold in kale; sprinkle with salt. Cook 3 minutes or until kale is wilted and tender. Add shrimp; cook 3 minutes or until shrimp are done. Remove from heat; top with cilantro, lime rind, and juice. Serve over rice noodles.
My Rating: 8.0/10
What I Would Change Next Time: Nothing! Recipe was solid.