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coconut milk green curry fish sauce brown sugar matchstick carrots zucchini water chestnuts shrimp soy sauce fresh chopped Thai basil
Viewed: 44 - Published at: 9 years agoIngredients
- 14 fl. oz. can coconut milk (not lite)
- 1-T. Thai green curry paste
- 1-2 T. premium fish sauce
- 2 T. brown sugar
- 1/4 c. matchstick carrots
- 1/4 c. sliced and quartered zucchini
- 1/2 c. (or 1 can) sliced water chestnuts
- 1 lb. uncooked, peeled, deveined shrimp (tail on)
- soy sauce, to taste
- 1/4 c. fresh chopped Thai basil
Method
- In a large saucepan, simmer coconut milk and green curry paste for 5 minutes over medium heat, stirring occasionally.
- Add fish sauce, brown sugar and vegetables. Simmer 5 minutes, stirring occasionally.
- Add shrimp and simmer 5 more minutes, continuing to stir occasionally. Add soy sauce to taste.
- Garnish with fresh basil and serve hot over Jasmine rice or cellophane noodles.
