So you could be making ready Thai Green Shrimp Curry recipes for your family however this tips may be helpful.
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Before you jump to Thai Green Shrimp Curry recipe, you may want to read this short interesting healthy tips about Foods That Benefit Your Heart.
You already are aware that the body calls for a healthy heart. Think about this: How can the rest of your body remain healthy if your heart is in unhealthy? You already know that exercising regularly and adopting a healthy lifestyle both factor heavily into the overall health of your heart. Do you know, though, that there are several foods that can help you have a healthy heart? In the following paragraphs, you will discover which foods are good for your heart.
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We hope you got insight from reading it, now let’s go back to thai green shrimp curry recipe. You can have thai green shrimp curry using 21 ingredients and 5 steps. Here is how you achieve that.
The ingredients needed to prepare Thai Green Shrimp Curry:
- Prepare 1 lemongrass stalk , thinly sliced
- Prepare 2 chillies Thai
- Prepare 1 shallot , chopped
- Take 4 cloves garlic
- Take 1 ginger thumb - sized piece of
- Prepare 2 Tablespoons soy sauce
- Get 3 Tablespoons lime juice
- You need 1/2 Teaspoon coriander ground
- Provide 1/2 Teaspoon cumin ground
- You need of 1 can coconut milk
- Provide 1 Tablespoon cilantro fresh chopped
- Use 2 Teaspoons lime zest
- Prepare 1 Pound shrimp devined
- You need 1/2 Tablespoon ginger ground
- Prepare 1 Teaspoon brown sugar
- Take 1/2 Teaspoon paprika
- Use 1/2 Teaspoon cayenne
- You need 1 Cup water
- Prepare 2 Tablespoons oil
- Take 1/2 Cup vegetable stock
- Use To Taste salt pepper and
Instructions to make Thai Green Shrimp Curry:
- Combine ground ginger, 1 tbs of soy sauce, brown sugar, paprika, cayenne, 1 tbs of lime juice, salt and pepper in bowl. Add shrimp and cover with water. Refrigerate and let marinate for 30 minutes.
- Combine lemongrass, chilies, shallot, rest of soy sauce and lime juice, coriander, cumin, 1/4 can of coconut milk, garlic, cilantro and lime zest in food processor. Blend until it forms a thick paste.
- Heat oil in a wok over medium-high heat. Add paste and stir for about a minute, until fragrant.
- Add stock and rest of coconut milk. Bring to a boil, then reduce to low heat. Let simmer until sauce thickens.
- Add shrimp and cook until they are pink, about 4 minutes. Serve hot. Recommended with basmati rice and naan!
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