Kaeng Khiao Wan Goong (green Curry Shrimp)
Kaeng Khiao Wan Goong, or Green Curry Shrimp, is a classic Thai dish known for its vibrant color and bold flavors. This creamy and spicy curry is a perfect combination of succulent shrimp, aromatic herbs, and creamy coconut milk, creating a delightful balance of flavors. It's a must-try for any Thai food enthusiast!
Ingredients
- 1 lb (450g) large shrimp, peeled and deveined
- 2 cups (480ml) coconut milk
- 3-4 tbsp green curry paste
- 1 cup (240ml) chicken or vegetable broth
- 1 red bell pepper, sliced
- 1 cup (150g) bamboo shoots, drained
- 1 cup (30g) Thai basil leaves
- 2-3 tbsp fish sauce
- 1-2 tbsp palm sugar or brown sugar
- 2-3 kaffir lime leaves, torn
- 1-2 Thai red chilies, sliced (optional for extra heat)
Instructions
- In a large pot or wok, heat 1 cup of coconut milk over medium heat until it starts to bubble.
- Add the green curry paste and stir-fry for 2-3 minutes until fragrant.
- Add the shrimp and cook for 2-3 minutes until they turn pink and opaque.
- Pour in the remaining coconut milk and broth, then add the bell pepper, bamboo shoots, and kaffir lime leaves. Simmer for 5-7 minutes.
- Season with fish sauce and sugar to taste. Add Thai basil leaves and red chilies (if using), then simmer for another 2-3 minutes.
- Remove from heat and serve the green curry shrimp hot with steamed jasmine rice.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 15 minutes
- Total time:
- 35 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 320 per serving
- Carbohydrates
- 15g
- Protein
- 25g
- Fat
- 20g
Supplies
Large pot or wok Cooking spoon Knife Cutting board
Tools
Stovetop
Serving suggestions
Serving Suggestions: Serve the green curry shrimp with steamed jasmine rice for a complete and satisfying meal.
Tips & tricks
Tips: Adjust the amount of green curry paste and Thai red chilies to control the spiciness level of the dish according to your preference.
Cost
$20