Spring is finally in the air! Now we can say hi to lighter dishes with spring vegetables! Today I’m going to divvy up an exceedingly quick and easy, one of those curries!
Coconut Green Curry Shrimp!
Now this exotic curry got a kick, as Mr. Q. and I like adding a little bit of Chili sauce to it. However, my little girl thinks it is a little bit too spicy for her, so I add some cream to her curry!
If you love spicy food and have children another suggestion is to add crushed chilli or sauce over your curry at the table to enjoy the kick.
Let’s start from rice, I cook basmati, because I think it goes well with curries, but feel free to use whatever type of rice you have in your pantry, just add a teaspoon coconut oil and cook according To Package directions.
Here is how you cook this curry.
Serves: 2 people ||| Prep.: 10 minutes ||| Cook: 15 minutes ||| Difficulty level: Easy
- 1 1/2 tablespoons Coconut Oil.
- 1 tablespoon Olive oil for cooking.
- 225g peeled and deveined Raw frozen or fresh Shrimp (I use Tesco raw finest jumbo prawn frozen)
- 1/2 medium Onion, finely grated.
- 1 inch Ginger peeled, grated.
- 3 cloves Garlic, Minced.
- 2 dry kaffir leaves, crumbled.
- 1 teaspoon Lemongrass paste.
- 2 Carrots cut into thick slices.
- 1/2 cup frozen/fresh peas or Corn kernels.
- 1 medium Courgette, cut into thick slices.
- 5-6 Broccoli tender stem, trimmed to bite size.
- 1 tin Bamboo shoots.
- 1 tablespoon Green Curry paste.
- 1 tablespoon Fish sauce.
- 2 tablespoon Soya sauce.
- 1 can Coconut milk.
- 2 Tablespoons Honey, More to Taste.
- Salt and Pepper (To Taste).
- 1/2 Chicken stock cube.
- 1/2 Lime, Juiced.
- Hot Sauce, couple of dashes (I used flying goose’s sriracha sauce, best hot sauce ever!) Optional.
- Coriander, Chopped, plus more For Garnish.
- 1 cups Basmati Rice-cooked.
- It starts with throwing in grated onion, garlic, ginger and curry paste in coconut oil and olive oil or just use either, in a pan on lowest heat.
- Add kaffir leaves and lemongrass paste and stir fry.
- Add all the veggies including bamboo shoots and turn the heat up a bit and stir fry for couple of minutes.
- Once veggies al dente, add the prawns and stir fry the contents around for a minutes.
- Now add the coconut milk, stock cube, soya sauce, fish sauce, honey, Sriracha (optional) and salt pepper, stir to combine and bring to boil.
- Now all it needs is a little tang, so squeeze in some lime juice…taste, garnish with fresh coriander and serve hot with rice!
Enjoy…..!! and don’t forget to share your comments, I always look forward to read them!
Catch you soon with some more edible love!