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Best Green Curry Shrimp Recipe

Mike Garten

The broth does not must simmer all day—spicy Thai inexperienced curry paste provides tons of taste very quickly.

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Cal/Serv:
554

Yields:

4


servings

Whole Time:

0

hours

25

minutes

1
c.

long-grain white rice

1


small crimson onion, thinly sliced

5
tbsp.

contemporary lime juice, divided, plus wedges for serving

3
tbsp.

Thai inexperienced curry paste

1


13.5- to 14-oz. can coconut milk

1/4


bunch cilantro, trimmed and tied, plus cilantro leaves for serving

1 1/2
lb.

giant peeled and deveined shrimp

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  1. Cook dinner rice per package deal instructions. In small bowl, toss onion with 2 tablespoons lime juice and 1/4 teaspoon salt; put aside.
  2. In the meantime, warmth 1 teaspoon oil in giant saucepan on medium. Add curry paste and prepare dinner, stirring typically, till aromatic, about 3 minutes. Stir in coconut milk and 1 cup water, add cilantro bunch, and convey to a simmer. Simmer 5 minutes.
  3. Discard cilantro, add shrimp, and prepare dinner till simply opaque all through, 4 to five minutes. Take away from warmth and stir in fish sauce and remaining 3 tablespoons lime juice. Serve over rice, topped with cashews, pickled onion, and cilantro if desired. Serve with lime wedges.

NUTRITIONAL INFORMATION (per serving): 554 energy, 23 g fats (18.5 g saturated), 41 g protein, 1,046 mg sodium, 49 g carb, 2 g fiber

Did you make this recipe? Remark under!

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