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The peas are a little wrinkled because they were not cooked for a long time in liquid. They tasted great and were not mushy. Maybe next time I’ll precook the peas in water to soften them up a bit or leave them in the coconut milk mixture a little longer..
This was the first time I ever cooked with Green Curry Paste. Green curry is supposed to be the hottest of all the curry spices but this brand had a very mild flavor. Perhaps the heat is brand specific so check the label if you are not into the hot stuff.
Thai Green Curry Shrimp
Ingredients
- 2 cans 13.5 or 14 ounce cans unsweetened coconut milk I used one regular and one lite
- ¼ cup Thai green curry paste
- 2 ½ tablespoons Asian fish sauce
- 1 tablespoon packed light brown sugar
- 1 lb. large shrimp shelled and deveined
- ½ cup fresh basil leaves torn into bite-size pieces
- 1 ½ cups fresh or frozen green peas thawed if frozen
Instructions
- Spoon ½ cup of the thick coconut cream into a large heavy saucepan. Heat over medium heat and add the curry paste. Whisking constantly, cook until heated through and smooth, about 3 minutes. Stir in the remaining coconut milk and bring to a boil over high heat, whisking frequently. Boil for several minutes then reduce the heat to low and add the fish sauce and sugar. Simmer gently for 5 minutes, whisking occasionally.
- Increase the heat to medium high, stir in the shrimp and cook just until the shrimp are opaque, about 4 minutes. Stir in the basil and peas and cook, stirring frequently, until the peas are heated through, about 1 minute.
- Serve over jasmine rice.
Recipe Notes
Nutrition
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I am really into the spicy foods these days. Feel free to post a link to your favorite spicy dish below in the comments section. We’ve got the camper all packed and head out Saturday morning for an adventure in the woods. I’m so excited to get out of the house and swat some bugs for a change 🙂 We may just have a camping dish to post next week! Please don’t forget about the PB Crave Peanut Butter giveaway! Check back Monday for your chance to win.
Thanks so much for stopping by!
Anna and Liz Recipes
This looks really delicious! THanks Tricia for your lovely comments on our site, we have been MIA for a while and hope we will get back to cooking more recipes soon! Have a great day! Anna and Liz 🙂
Terri @ that's some good cookin'
OH WOW! This looks so delicious. You have the perfect blend of flavors that make Thai food so addicting!
Blond Duck
Oh that sounds wonderful!
Mary
This really sounds delicious. It looks stunning and I'm sure it is scrumptious. I love the ways you have used the peas. Have a wonderful weekend. Blessings…Mary
Angie's Recipes
I love Thai cuisine…your shrimp curry with homegrown peas looks terrific, Tricia.
Sue/the view from great island
You've outdone yourself with this one, it's stunning and I know it must taste amazing from the ingredients. Love the idea of English peas in a Thai dish, you don't see that often.
Tanna at The Brick Street Bungalow
I am ALWAYS into spicy, Tricia! And, I love Tai. I've never tried to prepare any on my own, but this one tempts me to give it a whirl. Both Evan and I LOVE english peas, basil, and spicy!! I hope you have lots and lots of fun this weekend!!! blessings and hugs ~ tanna<br />ps you know I don't have a recipe of my own to share. 🙁
Mary
This is an absolutely gorgeous dish!! Beautiful photo and the recipe sounds delicious as well. I can't wait to see more of your garden to table dishes. I really enjoyed them last year.<br /><br />Favorite spicy dishes?? Oh my. That is just my thing. This recipe for Spicy Chicken and Bacon Stir Fry is still my family's favorite. I make it at LEAST once a month. You can adjust the amount of