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Indian | |
| 4 tablespoons peanut oil 1 pound 16/20-count shrimp, deveined and shells removed 1 small yellow onion, sliced thin 1 jalapeno, sliced thin Kosher salt 2 to 3 tablespoons Thai green curry paste 1/2 cup chicken stock One 15-ounce can coconut milk 2 teaspoons fish sauce 1 tablespoon palm sugar or light brown sugar 1 tablespoon fresh basil leaves, sliced thin 1 tablespoon fresh mint leaves, sliced thin 1/4 cup roasted salted peanuts, roughly chopped Steamed rice, for serving | |
| Add 2 tablespoons oil to a large nonstick skillet over medium-high heat. If you like you shrimp seared /firm add the shrimp and par-cook by searing each side for about 1 minute, making sure to not crowd the skillet. Remove the shrimp to a plate and set aside. Return the skillet to the heat and add the remaining 2 tablespoons peanut oil along with the onions, jalapenos and a pinch of salt and cook until they start to brown, 5 to 6 minutes. Add the green curry paste and stir to combine; cook until fragrant, about 30 seconds. Add the chicken stock to deglaze the skillet, stirring. Add the coconut milk, fish sauce and sugar and mix well. Bring to a simmer and continue to cook until it thickens, about 10 minutes. Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. if seared 3-5 if you are poaching. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. Serve with steamed rice—a perfect combination. | |
Unrated | |
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