Thai Green Curry Shrimp
You may substitute 2 lb. mussels or clams for the shrimp. Scrub well, discarding any shellfish that fail to close to the touch. Pour water to a depth of 1/2 inch into a large saucepan, add the shellfish, cover and steam until they open, about 3 minutes. Discard any that fail to open. Using a slotted spoon, transfer them to the simmering curry just before serving.
- 2 Tbs. water
- 1 Tbs. Thai green curry paste
- 3 garlic cloves, coarsely chopped
- 1 can (13 1/2 fl oz.) coconut milk
- 1/4 cup Asian fish sauce
- Juice of 1 lime
- 2 tsp. firmly packed light brown sugar
- 4 Tbs. corn or peanut oil
- 2 shallots, thinly sliced
- 3/4 lb. zucchini or yellow summer squashes, trimmed, halved lengthwise and thinly sliced crosswise
- 1 1/2 lb. large shrimp, peeled and deveined
- 2 Tbs. slivered fresh basil, preferably Thai
- Steamed rice for serving
Prepare the curry base
In a blender, combine the water, curry paste and garlic and process until smooth. In a small bowl, combine the coconut milk, fish sauce, lime juice and brown sugar and stir to dissolve the sugar.
Cook the vegetables
Warm a wok or large fry pan over high heat until very hot and pour in 2 Tbs. of the oil. Add the shallots and stir-fry until translucent, about 1 minute. Add the zucchini and stir-fry until lightly browned, 4 to 5 minutes. Using a slotted spoon, transfer the vegetables to a bowl.
Finish the dish
Return the wok to high heat and pour in the remaining 2 Tbs. oil. Add the curry paste mixture and stir-fry until fragrant, about 5 seconds. Stir in the coconut milk mixture, reduce the heat to medium and simmer for 5 minutes to blend the flavors. Add the shrimp and simmer until they just turn opaque throughout, about 3 minutes.
Spoon into a serving bowl, garnish with the basil and serve immediately with steamed rice. Serves 4.
Adapted from Williams-Sonoma Food Made Fast Series, Asian, by Farina Wong Kingsley (Oxmoor House, 2007).