Thai Green Curry Shrimp is one of our favorite weeknight recipes, not just because it’s so quick and easy to prepare, but because it smells and tastes like it’s been slowly stewing for hours instead of a matter of minutes. BLUE ELEPHANT Green Curry Sauce is teeming with a myriad ingredients that include kaffir lime leaves, eggplant, and sweet basil leaves that yield a delectable sauce rich, fragrant, and perfect with plump shrimp and just a few other easy ingredients.
Before we get started, just a few words about the ingredients. First, you’ll need BLUE ELEPHANT Green Curry Sauce, my absolute favorite premium packaged sauce for all types of dishes, made from all natural ingredients, free from preservatives, with no artificial colors, no msg, and no water which ensures the greatest quality possible. We’re using the Green Curry variety for this recipe, but their Red and Yellow Premium Curry Sauces could easily be substituted for a completely different, but equally delicious recipe. If you don’t see it, ask — the packaging comes in convenient ready-to-use pouches and can be found in the international section at Sprouts, Amazon, Wal-Mart or wal-mart.com.
Second, you’ll need coconut cream; preferably the BLUE ELEPHANT variety that comes in easy to open 5.6 ounce cans. And, finally, you’ll need fish sauce, which is a dark, pungent liquid used in Southeast Asian cooking that not only brings a certain amount of sodium to the dish, but also a rich, briny component that is nothing short of culinary nirvana against the BLUE ELEPHANT Green Curry Sauce.
{Click the link below for a special, Blue Elephant Premium Curry Sauce Bundlegiveaway for 50 guests - PROMO CODE: BLUEELEPHANT}
We also love fresh basil to further brighten this dish, but please feel free to substitute cilantro if you prefer. We hope you enjoy our THAI GREEN CHILI SHRIMP recipe as mush as we did putting it together - easy, delicious, and all natural from Thailand never tasted so good.
One 10.5-ounce package Blue Elephant green curry sauce
One 5.6-ounce can Blue Elephant coconut cream
1 cup low-salt chicken broth
3 tablespoons Thai fish sauce (nam pla)
2 teaspoons sugar
1 cup red bell peppers, sliced
2 pounds uncooked large shrimp, peeled, deveined
3 cups Blue Elephant Jasmine Rice, cooked for serving
Chopped fresh basil, for serving
Lime wedges, for serving
TECHNIQUE
Heat peanut oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium.
Add green onions and green curry; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, fish sauce, and sugar; bring to boil. Add red bell peppers and simmer for 2 minutes.
Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl. Garnish with basil. Serve with jasmine rice and side bowl of limes.
*Time an issue? BLUE ELEPHANT Premium Green Curry is also a great product for those busy weeknights for when there’s little or no time for dinner. Preparation is easy as 1, 2, 3!
1) In a saucepan, add 1 pouch (10.6 oz.) of curry sauce and 1/2 cup of water. Bring to a boil.
2) Add diced chicken breast (12 oz.) or any protein of your choice. (and more vegetables if you desire). Simmer until protein is cooked completely.