This is a yummy green curry made with coconut milk, cilantro and mint! It was a delicious combination I served with lemon rice and it was a bit hit. Overall- it was a successful attempt at a green coconut curry… I was very satisfied.
- 1 pound medium sized shrimp, cleaned
- 2 tablespoons extra light olive oil
- 1 cup cilantro, chopped
- ½ cup mint, chopped
- 2 green onions, chopped
- 1 medium white onion, chopped
- 3 garlic cloves
- 1 inch ginger
- 1 serrano chili, chopped
- ¼ cup water
Blend the cilantro, mint, green onions, white onion, garlic, ginger, chili and water till a smooth sauce.
- 3 teaspoons coriander seeds, toasted and ground
- 2 teaspoons mustard seeds
- 10 to 15 curry leaves, chopped
- 1 (14 ounces) light coconut milk
- Juice of one lemon
Saute the shrimp on high heat for 2 to 3 minutes in a wok like sauce pan with the extra light olive oil. Take the shrimp out on a paper towel lined platter. Keep aside.
Reheat the wok like sauce pan and add the mustard seeds and curry leaves. Saute for a minute on high heat or till the seeds start to sizzle. Add the sauce and sauté on medium high heat for 10 to 12 minutes, stirring constantly. Add the coriander seeds, salt and coconut milk. Mix well and cook for 5 to 6 minutes on medium heat. Add the shrimp, cook for 2 to 3 minutes. Add the lemon juice, taste for seasonings. Serve with plain or lemon rice.