Daily Archives: January 31, 2011

Green curry shrimp

Chinese New Year is coming up, so you’re going to see a plethora of Asian-inspired dishes here. Not necessarily to mark the occasion, but because those complex, spicy dishes have always been my favorites. Even when I was a picky-eater child who only ate Top Ramen and Pad Thai (true story).

So sit back and get comfortable – you’ll get three new shrimp dishes in the next few weeks because I’ve been doing all sorts of yummy things with them after discovering that the frozen shrimp at our local Harris Teeter provides crisp and fresh shrimp when cooked just right.

Shrimp curry is an easy weeknight meal that will give you plenty of leftovers for dinner and lunches the next night and a half. I skimmed down this Bon Appetit recipe to be even easier for the home cook, so feel free to improvise and make even better (and let me know!).

Green Curry Shrimp with Broccoli


  • 1/4 cup chopped cilantro
  • 3 bunches broccoli, cut into florets
  • 3 T prepared green curry paste (I use Thai kitchen)
  • 2 tablespoons vegetable oil
  • 2 cups canned unsweetened coconut milk
  • 2 pounds uncooked medium shrimp, peeled, deveined
  • Lime wedges

Cook broccoli in large pot of boiling salted water until crisp-tender, about 3 minutes. Drain.

Heat oil in large skillet over medium-high heat. Add curry paste; cook, stirring often, 2 to 3 minutes. Stir in coconut milk; bring to simmer. Add shrimp; reduce heat to medium-low and simmer until shrimp are just opaque in center, about 5 minutes. Add broccoli; stir to heat through. Season curry with salt and pepper. Serve with lime wedges and ribbons of basil, if you have it.

The shrimp maintain their delicate flavor amid the creamy curry, with coconut milk giving it just the right texture (note: I used one full-fat and one lite coconut milk can for this) and the spicy curry adding elements of kaffir lime, lemongrass, basil, garlic and ginger. I might even add tomatoes and bamboo shoots next time. If you have anything like kaffir lime leaves or galangal root, please add during the shrimp-cooking process for extra flavor.

I served mine with steamed rice.

Enjoy your curry nights, friends! xoxo