Tag: green curry
Shrimp with a Cilantro and Mint Sauce
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
Green Curry
- 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
- Salt
- 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.
Chicken Mango Coconut Green Curry
- 2 + 1 tablespoons coconut oil
- 1 inch ginger, grated
- 3 garlic cloves, chopped
- 2 kaffir lime leaves
- 1 tablespoon green curry paste
- 1 teaspoon coriander powder
- 2 cups mango chunks
- 1 can coconut milk (13 ½ ounces)
- 2 teaspoons fish sauce
- Juice of one lime
- 1 cup Thai basil, chopped and divided in half
- 1 medium yellow onion, sliced
- 1 large yellow or orange pepper, sliced
- 1 pound chicken breast, sliced thin
- Sugar to taste
- Salt to taste
Heat a wok like pan with 2 tablespoons coconut oil. Add the ginger, garlic, kaffir leaves, curry paste and coriander powder. Saute on medium heat for 4 to 5 minutes. Add the mango chunks, coconut milk, fish sauce, lime juice and ½ cup basil. Bring to a boil. Take off the heat and blend till smooth in a blender. Keep aside. Heat the same pan with 1 tablespoon with coconut oil on medium heat. Add the onion and pepper. Saute on medium heat for 2 to 3 minutes. Add the chicken and the blended sauce. Bring to a boil and cook the chicken till done. Add sugar and salt to taste. Garnish with the remaining basil. Serve with rice.
Mango Coconut Green Chicken Curry
- 2 + 1 tablespoons coconut oil
- 1 inch ginger, grated
- 3 garlic cloves, chopped
- 2 kaffir lime leaves
- 1 tablespoon green curry paste
- 1 teaspoon coriander powder
- 2 cups mango chunks
- 1 can coconut milk (13 ½ ounces)
- 2 teaspoons fish sauce
- Juice of one lime
- 1 cup Thai basil, chopped and divided in half
- 1 medium yellow onion, sliced
- 1 large red pepper, sliced
- 1 pound chicken breast, sliced thin
- Sugar to taste
- Salt to taste
Heat a wok like pan with 2 tablespoons coconut oil. Add the ginger, garlic, kaffir leaves, curry paste and coriander powder. Saute on medium heat for 4 to 5 minutes. Add the mango chunks, coconut milk, fish sauce, lime juice and ½ cup basil. Bring to a boil. Take off the heat and blend till smooth in a blender. Keep aside. Heat the same pan with 1 tablespoon with coconut oil on medium heat. Add the onion and pepper. Saute on medium heat for 2 to 3 minutes. Add the chicken and the blended sauce. Bring to a boil and cook the chicken till done. Add sugar and salt to taste. Garnish with the remaining basil. Serve with rice.