With the prior post on green Thai curry paste today’s post provides you something to do with it. While this dish may not look like it, it has everything you would want in a fabulous dinner entree.
Baby Lady & I love Thai curries. I don’t know if it’s the chiles, the coconut, the citrusy flavor, or just what. All I know is we really like it. We do like it hot, too. We love red Thai curries but the green Thai curries are the most well know of Thai dishes. No wonder because they are sweet, rich, and spicy with remarkable depth of flavor. They also are remarkably versatile. You find green Thai curries with chicken, duck, beef, pork, seafood and simply vegetables if you’re a vegetarian. There really is nothing like green Thai curries. They are kinda like Thai comfort food and absolutely delicious.
So, once we got the green Thai curry paste made, we needed to use it for dinner. Of course, I knew ahead of time what I wanted to do. Baby Lady and I had been to our favorite market and they had some beautiful U-15 white shrimp on sale. They were speaking to me as we were standing there admiring them. So, we bought 1 lb. specifically to make this curry dish and it was fabulous. We heartily recommend you give this dish a try, unless, of course, you don’t like shrimp. Then, if that’s the case, substitute skinned boneless chicken. This is such a flavorful, succulent dish we know you will like it. This is what we did.
- 2 Tbsp water
- 1/4 cup green Thai curry paste (adjust more for extra spicy, less for not so spicy -1/4 cup was perfect for us)
- 3 garlic cloves
- 1 can coconut milk (16 oz.)
- 4 Tbsp fish sauce*
- 1 lime, juiced, roughly 1 Tbsp **
- 1 Tbsp brown sugar ***
- 3 Tbsp oil, split
- 1/2 onion, peeled and thinly sliced****
- 2 yellow squash, cut in 1/2 inch half rounds
- 1 lb. shrimp (U 15), peeled and deveined
- 2 Tbsp Thai basil, chiffonade
- Steamed rice, for serving
Add the water, green curry paste and garlic to a blender
Blend until smooth.
In a mixing bowl, combine the coconut milk
and brown sugar.
Whisk to combine and set aside until needed.
Heat a large sauté pan until very hot. Add 2 tablespoons oil
Add onions and sauté until translucent, roughly 1 minute.
Add the squash
and stir-fry until the squash begins to brown, roughly 5 to 7 minutes. Then, transfer the onions and squash to a bowl to hold until almost ready to serve.
Reheat the same pan and add 2 tablespoons of oil and add the curry paste/garlic mixture.
sauté the curry paste for 30 seconds or so. Stir in the coconut milk mixture
Let simmer for 5 – 7 minutes to heat and develop flavors. Now, add the shrimp
and cook until the shrimp just turns opaque, roughly 4 minutes.
Return the squash to the pan and heat through roughly 1 – 2 minutes.
Finish with chopped basil
Place a mound of rice in the middle of a bowl. Arrange 7 shrimp in a ring around the rice and pour the squash with the sauce over the top.
Serve & enjoy. This is incredibly good. 🙂
NOTES: As I previously stated, this dish is very versatile. You can use yellow squash, zucchini, Thai eggplant, whatever vegetable of your choosing, as well as your protein of choice. So, if you don’t like something about this dish, change it. For a change of pace and similar to true Thai food, you can use rice flour vermicelli for the rice.
* Fish sauce (Nam pla) is a sauce made from fermented anchovies. It smells terrible but when cooked in Asian dishes it has a wonderful flavor. You won’t know it’s fish. Also, it adds salt so if you want a little more salt, add a splash more fish sauce instead of salt. Each brand of fish sauce has a different salt level so know your fish sauce. If you don’t always use a little less because you can always add but can never subtract.
** A true Thai green curry would use more Kaffir lime leaves but I was out and substituted lime juice instead. 😮 It was darn good this way, too. 😉
*** Technically, it calls for palm sugar. I didn’t have and couldn’t find palm sugar; so, brown sugar is a substitute.
**** Shallots also are preferred to onions but, again, I was out. I always find it amazing when I go to the store believing I have exactly what I need only to return to the house and find out otherwise. Oh, well.