Spicy green curry cooked with shrimp, carrots, mushrooms, and snap peas in coconut milk. Quick to make with simple ingredients, this shrimp green curry is absolutely delicious with rice or noodles.
Ingredients
⅔ cup carrots, sliced
1 ½ cup mushrooms, sliced
1 cup snap peas, ends removed
2 tablespoons vegetable oil
1 13.5 oz can coconut milk
2 tablespoon Thai green curry paste
1 ½ teaspoons granulated sugar
⅔ cups shrimp
Directions:
Prepare the vegetables by slicing the carrots, slicing the mushrooms, and removing the ends of the snap peas.
Add vegetable oil to a medium sized skillet over medium heat. Allow the vegetable oil to heat for about a minute. Once the oil has heated up, add the carrots and cook them until they’ve softened.
Add the mushrooms and cook the mushrooms until they’ve softened.
Add the snap peas, and cook them until they have softened but still retain its crispness.
Pour the can of coconut milk into the skillet. Stir in the Thai green curry paste and granulated sugar until they are evenly incorporated.
When almost ready to serve, add the shrimp to the curry and cook the shrimp until they become orange, no longer translucent and gray.
Serve the curry warm with rice or noodles.
Recipe by Cooking with a Wallflower at https://cookingwithawallflower.com/2015/01/30/shrimp-thai-green-curry/