I love love love Green Curry! I really enjoy almost all curries but green definitely takes the #1 spot for my tastebuds. After doing some Pinterest inspiration I stumbled across this recipe for green curry.
First of all, how did I miss the fact that the main ingredient in green curry is cilantro? Like seriously. How did I never figure that out! I love cilantro. I guess I was so busy slurping down green curry that I never took a second to think about it actually was!
I modified the recipe a little and came out with a delicious tasty homemade green curry! Best of all, it keeps well in the fridge for a few days and still tastes just as fresh! Love that!
For this recipe, you’ll need:
1 lb shrimp (or protein of your choice)
1 red bell pepper
1 small white onion
2 Serrano peppers (seeded)
1 bunch cilantro
1 bunch of fresh mint
1/2 cup chicken stock or broth
1/2 cup coconut milk
2 tablespoons fresh minced ginger
3 tablespoons fresh minced garlic
1 teaspoon of each:
2 cups dry rice cooked as instructed on package
Extra cilantro and limes for garnish if you like.
Begin by cooking the rice. Next wash and chop the cilantro, mint, onion and Serrano peppers. Place all that into a food processor with the spices. Blend until smooth. Add a tablespoon of water if you need to help everything blend together.
Place the paste into a sauce pot. Cook over medium heat for about 10 minutes. Stir occasionally.
During this time chop the cucumber and red bell pepper into bite sized pieces.
Add the shrimp, chicken stock, coconut milk and vegetables to the curry pot. Stir everything together well. Simmer for another 5 minutes.
Serve the curry over a heaping bowl of rice or Asian noodles of your choice.
You can easily substitute other vegetables such as jicama or leeks. Turn up the spice by not seeding the peppers or adding extra! Of course this goes great with a dash of sriracha.
Perfect leftovers for lunch or dinner.
Mary Helen (@MaryMakesDinner)
Homemade curry paste! Way to go, sister.