Thai Green Curry Shrimp
Tiny Thai bird chilies are very hot. For an extra-fiery curry, add another bird chile to the paste.
1 tablespoon grated lime zest (2
1 tablespoon Thai fi sh sauce (nuoc mam)
1 tablespoon water
1/4 teaspoon ground cumin
1/4 teaspoon ground coriander
4 garlic cloves
2 stalks lemongrass (tender part from
bottom of stalk), coarsely chopped
1 ounce shallots
1 ounce cilantro leaves
1–2 Thai bird chilies, coarsely chopped
1 1-inch piece ginger root, peeled and
4 teaspoons canola oil, divided
1 pound medium shrimp, peeled and
4 ounces fresh shiitake mushrooms,
8 ounces sugar snap peas
8 ounces baby bok choy, coarsely
1 large red bell pepper, thinly sliced
3/4 cup light unsweetened coconut milk
4 green onions, cut into 1-inch pieces
3 cups hot cooked jasmine rice
Fresh basil leaves
Nutrition FactsServes 4. Per serving: 474 calories, 13 g fat (3 g saturated), 59 g carbohydrates, 31 g protein, 6 g fiber, 529 mg sodium (23% Daily Value).
1. Combine first 11 ingredients in a food processor; pulse to a paste-like consistency.
2. Heat 1 teaspoon oil in a wok over high heat. Add shrimp; stir-fry 2 minutes or until shrimp are pink. Transfer shrimp to a bowl. Heat 1 teaspoon oil in pan; add mushrooms, and stir-fry 2 minutes. Add 1 teaspoon oil to pan; add snap peas, and stir-fry 2 minutes or until crisp-tender. Add mushrooms and snap peas to bowl with shrimp. Heat remaining 1 teaspoon oil in pan. Add bok choy and bell pepper; stir-fry 2 minutes or until bell pepper is crisp-tender. Add chile-spice paste and coconut milk to pan; stir to combine. Add green onions. Return shrimp, mushrooms, and snap peas to pan; cook until hot. Serve over rice. Garnish with basil leaves and lime wedges.