Thai Green Curry Shrimp

Thai Green Curry Shrimp
Photo by Scott Phillips


  • 2-½ Tbs. Asian fish sauce
  • 1 cup frozen green peas, thawed
  • 1 tsp. firmly packed light brown sugar
  • 1 lb. large shrimp (31 to 40 per lb.), shelled and deveined
  • Two 13-½- or 14-oz. cans unsweetened coconut milk
  • ¼ cup Thai green curry paste
  • 1 cup lightly packed fresh basil leaves, torn into bite-size pieces

Spoon 1/2 cup of the thick coconut cream from the tops of the cans of coconut milk into a large, heavy saucepan and heat over medium heat. Add the curry paste and cook, whisking constantly, until heated through and smooth, 2 to 3 minutes. Whisk in the remaining coconut milk and bring to a boil ov...

View full recipe at Fine Cooking


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