Easiest Way to Cook Yummy Thai Green Shrimp Curry

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Before you jump to Thai Green Shrimp Curry recipe, you may want to read this short interesting healthy tips about Green Living In The Cooking area Will Save You Dollars.

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A lot of energy is actually wasted when fridges and freezers, both heavy users of electricity anyway, are not operating efficiently. If you’re in the market for a new one, the good news is that compared with types from 10 or more years ago, they use about 60% less energy. Always keeping the temperature of the fridge at 37F, coupled with 0F for the freezer, will certainly save on electricity, while keeping food at the correct temperature. Checking that the condenser is clean, which means that the motor needs to operate less regularly, will also save electricity.

From the above it should be apparent that just in the kitchen, by itself, there are lots of little opportunities for saving energy and money. Efficient living is something we can all accomplish, without difficulty. Mostly, all it takes is a bit of common sense.

We hope you got benefit from reading it, now let’s go back to thai green shrimp curry recipe. You can cook thai green shrimp curry using 21 ingredients and 5 steps. Here is how you cook that.

The ingredients needed to cook Thai Green Shrimp Curry:

1. Take of lemongrass stalk , thinly sliced.
2. Take of chillies Thai.
3. Provide of shallot , chopped.
4. Provide of garlic.
5. Prepare of ginger thumb – sized piece of.
6. Prepare of soy sauce.
7. Get of lime juice.
8. You need of coriander ground.
9. Use of cumin ground.
10. Take of coconut milk.
11. Take of cilantro fresh chopped.
12. Get of lime zest.
13. Use of shrimp devined.
14. You need of ginger ground.
15. Get of brown sugar.
16. Use of paprika.
17. Get of cayenne.
18. Prepare of water.
19. Get of oil.
20. Get of vegetable stock.
21. Use of salt pepper and.

Steps to make Thai Green Shrimp Curry:

1. Combine ground ginger, 1 tbs of soy sauce, brown sugar, paprika, cayenne, 1 tbs of lime juice, salt and pepper in bowl. Add shrimp and cover with water. Refrigerate and let marinate for 30 minutes..
2. Combine lemongrass, chilies, shallot, rest of soy sauce and lime juice, coriander, cumin, 1/4 can of coconut milk, garlic, cilantro and lime zest in food processor. Blend until it forms a thick paste..
3. Heat oil in a wok over medium-high heat. Add paste and stir for about a minute, until fragrant..
4. Add stock and rest of coconut milk. Bring to a boil, then reduce to low heat. Let simmer until sauce thickens..
5. Add shrimp and cook until they are pink, about 4 minutes. Serve hot. Recommended with basmati rice and naan!.

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