Thai Green Shrimp Curry and Turmeric!!
With the ever increasing awareness of turmeric as a natural anti oxidant and anti septic, I'm always asked questions about it and here are a few turmeric facts:-
Turmeric is an aromatic root or rhizome of a plant growing in India and the West Indies.It is sold as a powder and also as a root. It is a member of the ginger family. The root is reddish brown in color but the powder has a characteristic yellow color.It has long been used as an antiseptic on wounds.Its known to help with arthritis pain too. Its also used in prayer ceremonies as well as in face masks but its most well known use is in "curry powder"! It imparts the yellow color to Indian curries as well as many curries from Thailand......so here is my favorite Thai Green Shrimp Curry!!
Thai Green Shrimp Curry
Cooking Time:30 minutes
Ingredients:-
Shrimp 1.5 lbs
Onions two small
Green Curry Paste 2 tbspns
Red and Green bell peppers one each
Spring onion a bunch
Coconut milk 1 can
Lemon zest of 1/2 a lemon
Lemon 1
Basil a few leaves
Sea Salt
Fresh ground pepper
Thai Jasmine Rice
Clean the shrimp and take the tails off.Chop a few spring onions and set aside.Dice the onions and bell peppers and zest the lemon and set aside.
Heat a tablespoon of olive oil in a non stick pan and add the spring onions to it. Stir the spring onions and add the shrimp.Stir the shrimp once and add two teaspoons of the green curry paste and blend well.Remove the shrimp from the pan.
Now to the pan add the diced bell peppers and onions. Stir and fry a bit and add the whole can of coconut milk ( low fat!) and stir well.Let it come to a boil.Add the sea salt and fresh ground pepper and basil leaves. After it comes to boil add the shrimp back to this curry and the lemon zest too.Cook for about seven minutes, so the shrimp don't overcook.At this point just before serving squeeze the juice of half a lemon on this curry.Garnish with a few basil leaves and serve hot with Thai jasmine rice.
Both the green curry paste and the jasmine rice can be found in Asian stores and you may have to try a few brands before you find a curry paste that works best for you spice wise!! Turmeric capsules are sold in most health food stores but you can buy turmeric powder in any Indian grocery store and use it in spice rubs for meats....it is tasteless but does need to cook out.
My family loves this Thai curry and its often requested by friends so I do make it often!
It goes well with Tofu Red Curry and Cabbage Stirfry Thai style.......all those next time.......
Turmeric is an aromatic root or rhizome of a plant growing in India and the West Indies.It is sold as a powder and also as a root. It is a member of the ginger family. The root is reddish brown in color but the powder has a characteristic yellow color.It has long been used as an antiseptic on wounds.Its known to help with arthritis pain too. Its also used in prayer ceremonies as well as in face masks but its most well known use is in "curry powder"! It imparts the yellow color to Indian curries as well as many curries from Thailand......so here is my favorite Thai Green Shrimp Curry!!
Thai Green Shrimp Curry
Cooking Time:30 minutes
Ingredients:-
Shrimp 1.5 lbs
Onions two small
Green Curry Paste 2 tbspns
Red and Green bell peppers one each
Spring onion a bunch
Coconut milk 1 can
Lemon zest of 1/2 a lemon
Lemon 1
Basil a few leaves
Sea Salt
Fresh ground pepper
Thai Jasmine Rice
Clean the shrimp and take the tails off.Chop a few spring onions and set aside.Dice the onions and bell peppers and zest the lemon and set aside.
Heat a tablespoon of olive oil in a non stick pan and add the spring onions to it. Stir the spring onions and add the shrimp.Stir the shrimp once and add two teaspoons of the green curry paste and blend well.Remove the shrimp from the pan.
Now to the pan add the diced bell peppers and onions. Stir and fry a bit and add the whole can of coconut milk ( low fat!) and stir well.Let it come to a boil.Add the sea salt and fresh ground pepper and basil leaves. After it comes to boil add the shrimp back to this curry and the lemon zest too.Cook for about seven minutes, so the shrimp don't overcook.At this point just before serving squeeze the juice of half a lemon on this curry.Garnish with a few basil leaves and serve hot with Thai jasmine rice.Both the green curry paste and the jasmine rice can be found in Asian stores and you may have to try a few brands before you find a curry paste that works best for you spice wise!! Turmeric capsules are sold in most health food stores but you can buy turmeric powder in any Indian grocery store and use it in spice rubs for meats....it is tasteless but does need to cook out.
My family loves this Thai curry and its often requested by friends so I do make it often!
It goes well with Tofu Red Curry and Cabbage Stirfry Thai style.......all those next time.......
Awesomeeeee. Great recipe.
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