Shrimp with Green Curry

Shrimp with Green Curry
Staff Writer

Christopher Testani

This dish always seems to get a "wow" when we serve it. It also takes less than 15 minutes to make, thanks to jarred Thai green curry paste, which is one of our pantry staples. Yes, fresh curry paste is superior, but we can’t always find lemongrass, Thai ginger, Kaffir lime, and bird’s eye chiles, and grinding them is a whole ‘nother story. Recommended brands include Mae Ploy and Maesri. Feel free to substitute different vegetables, such as thinly sliced carrots, sugar snaps, or frozen peas, in place of the green beans.

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Directions

In a large skillet, heat the oil over medium heat. Add the curry paste and anchovy paste and cook, stirring constantly, until fragrant, about 30 seconds. Add the coconut milk and brown sugar and stir to combine. Simmer, stirring occasionally, until the sauce thickens slightly, about 3 minutes.

Add the shrimp and green beans and simmer, stirring occasionally, until the shrimp are almost cooked through, 2 to 3 minutes. (Shrimp get rubbery when overcooked, so it’s better to remove them from the heat a little early and let the residual heat finish cooking them. You can always return them to the heat for another minute or 2 if you find them too rare.)

Stir in the scallions and a generous squeeze of lime juice, then check the seasonings. (If the curry and anchovy pastes didn’t provide enough salt, add some.) Serve the curry with steamed rice, Sriracha, and/or cilantro, if you like.

 

 

Nutrition

Calories per serving:

91 kcal

Daily value:

5%

Servings:

4
  • Carbohydrate, by difference 17 g
  • Protein 2 g
  • Total lipid (fat) 2 g
  • Vitamin A, IU 6982 IU
  • Vitamin A, RAE 346 µg
  • Vitamin C, total ascorbic acid 5 mg
  • Vitamin E (alpha-tocopherol) 1 mg
  • Vitamin K (phylloquinone) 14 µg
  • Ash 1 g
  • Calcium, Ca 28 mg
  • Carotene, alpha 1493 µg
  • Carotene, beta 3378 µg
  • Choline, total 15 mg
  • Cryptoxanthin, beta 57 µg
  • Fatty acids, total saturated 2 g
  • Fiber, total dietary 3 g
  • Fluoride, F 21 µg
  • Folate, DFE 14 µg
  • Folate, food 14 µg
  • Folate, total 20 µg
  • Iron, Fe 1 mg
  • Lutein + zeaxanthin 364 µg
  • Lycopene 360 µg
  • Magnesium, Mg 20 mg
  • Niacin 1 mg
  • Phosphorus, P 46 mg
  • Phytosterols 2 mg
  • Potassium, K 207 mg
  • Selenium, Se 1 µg
  • Sodium, Na 49 mg
  • Sugars, total 11 g
  • Water 162 g
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