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Ingredients:
1 cup chopped shallots
2 stalks fresh lemongrass
2 garlic cloves
1 tablespoon chopped fresh ginger
1 tablespoon chopped fresh cilantro stems
2 tablespoons Thai green curry paste
1 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon turmeric powder
1/4 cup water
1/2 cup vegetable oil
1 can coconut milk
3/4 cups chicken broth
1 lb large shrimp
Cooking:
1. Puree shallots, lemongrass, garlic, ginger and cilantro stems in blender with curry paste, sugar, salt, turmeric powder, and water until smooth.
2. Heat oil in a pot over moderate heat, cook curry paste mixture, stir frequently until it sticks to bottom of the pot.
3. Add coconut milk, broth and simmer, uncovered, stir occasionally for 10 minutes.
4. Add shrimp to the sauce and simmer, stir, until just cooked through.
5. Serve over steamed rice.
1 cup chopped shallots
2 stalks fresh lemongrass
2 garlic cloves
1 tablespoon chopped fresh ginger
1 tablespoon chopped fresh cilantro stems
2 tablespoons Thai green curry paste
1 teaspoons sugar
3/4 teaspoon salt
1/2 teaspoon turmeric powder
1/4 cup water
1/2 cup vegetable oil
1 can coconut milk
3/4 cups chicken broth
1 lb large shrimp
Cooking:
1. Puree shallots, lemongrass, garlic, ginger and cilantro stems in blender with curry paste, sugar, salt, turmeric powder, and water until smooth.
2. Heat oil in a pot over moderate heat, cook curry paste mixture, stir frequently until it sticks to bottom of the pot.
3. Add coconut milk, broth and simmer, uncovered, stir occasionally for 10 minutes.
4. Add shrimp to the sauce and simmer, stir, until just cooked through.
5. Serve over steamed rice.
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Date Added: 2009-04-07 Views : 238
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