Thai green curry is the first Thai dish I ever had and it’s one I have always enjoyed. Even as I got older and tried other Thai dishes, I still have a soft spot for it. I nearly always make my own sauce as it’s not difficult and is so much fresher (and usually tastier). But whether you follow that or use ready made, this one pot Thai green curry shrimp is an easy, tasty meal you need to try.
A love of fish
As you might have guessed by now, we are seafood fans in our house. And often when I enjoy something, I find it hard to decide what to make for a theme. When I saw today’s Fish Friday Foodies theme was one pan dinners, I debated about making something based along the lines of my baked swordfish and asparagus with chermoula. Another thought was a fish version of lemon risotto with spring vegetables, both perfect for this time of year. As I was debating, we had Thai green curry shrimp for dinner, on my husband’s request, and it was the prompt I needed to finally share it.
You might look at the title and wonder why I have called it one pot. Or assume I’m forgetting the rice/noodles. I’m not, I am using stir fry noodles, which you can buy in the Asian section of most decent-sized supermarkets, which you add right into the pan. I think they are part-cooked so they don’t release starchiness and don’t need that much liquid to soften and be ready to eat. The only thing you really need to know is it makes this already easy dinner even easier without any compromise in taste.
How it’s made
As I said, I will always make my own sauce as it tastes better and is quick to make. The recipe below is what I have gradually adapted from the Jamie Oliver recipe that was on a supermarket recipe card we got years ago. I don’t have the original now, but this one is similar. I’m sure it isn’t totally authentic, but then I think green curry is something with a few variations anyway. However, since you just whizz everything up in the blender/food processor and add it as you cook the vegetables, you can hardly get easier. For the rest, you just chop the vegetables, stir fry them until just tender, add the sauce, noodles then coconut milk and stock. Add the shrimp, let it cook or warm then serve.
This one pot Thai green curry shrimp is an easy, flavorful meal. The sauce is fresh and relatively light, and it’s packed with vegetables for a pretty healthy meal too. Lots of reasons to add it to your regular list.
- For curry paste -
- 4 cloves of garlic
- 4 green chilis
- 1tsp shrimp paste
- 2tbsp minced lemongrass (fresh or prepared)
- 2-3 shallots (approx 5tbsp finely diced)
- 1tsp coriander
- 1tsp cumin
- zest and juice of 1 lime
- 1tbsp minced or finely chopped galangal/ginger
- handful cilantro/coriander leaves and stalks
- For rest of dish -
- 2 medium carrots
- 2 small-medium zucchini/courgette
- 10oz/280g asparagus
- 1-2tbsp vegetable oil
- 1 packet (2 pouches, 14oz/400g) stir fry noodles - suggest Thai rice noodle but can use other
- 1½ cups/350ml coconut milk
- ⅔ cup / 155ml water or light stock
- 1lb/450g peeled and deveined shrimp/prawns - raw or cooked both fine
- Prepare the curry paste: peel the garlic, remove the stem from the chilis (remove seeds if you prefer) and roughly chop both. Put in a blender/food processor with the rest of the sauce ingredients, all roughly chopped as appropriate. Pulse together until you have a fairly smooth sauce. This can be made ahead and refrigerated until needed - best used on day you make it, but should be fine overnight.
- Prepare vegetables before you start to cook - peel carrots and cut them and zucchini into lengths then into batons (julienned). Break tough ends off the asparagus then cut into lengths.
- Warm oil in a wok or large skillet and add the carrots. Allow to cook a couple minutes until softening then add asparagus, cook another minute then add zucchini. Cook, stirring regularly, a couple minutes until vegetables are relatively soft.
- Add the curry paste to the pan and mix in.
- Separate the noodles from one another as you add them to the pan, stir in and cook a minute or two before adding coconut milk and stock to the pan. Stir in and warm through then add the shrimp. Cook them in the sauce if raw until they change color and go opaque (just a couple minutes) or warm through a minute if cooked. Serve immediately.
- Note - you can change the vegetables to others you prefer or have, as suits, and similarly change quantities. This recipe is relatively light on sauce - if you prefer more then add extra coconut milk and/or stock.
See all the other one pan dinners being shared today’s Fish Friday Foodies: