Green Curried Shrimp Recipe

Prepare paste

Roughly chop cilantro stems, basil, green chilies (remove seeds if you want milder heat), garlic, shallot, lemongrass, and ginger so they blend easily.

In a food processor or high-speed blender, combine chopped herbs and aromatics with lime zest, lime juice, 2 tbs oil, 1 tbs fish sauce, ground coriander, ground cumin, and pepper. Pulse until a coarse-to-smooth green paste forms, scraping down sides as needed. If too dry, add up to 1 tbs water or additional oil to help blending.

Taste the paste and adjust: add more lime juice for brightness, fish sauce for saltiness, or chilies for heat. Set aside 1 cup of this paste for the curry; reserve any extra in a jar refrigerate for up to 5 days.

Pat the shrimp dry and toss with 1 tsp kosher salt and 1-2 tbs of the prepared green curry paste to lightly coat. Let sit 10 minutes to marinate while you prepare vegetables.

Warm a large skillet or wok over medium-high heat. Add 1 tbs neutral oil. When shimmering, add 2-3 tbs of the green curry paste (from the reserved cup) and cook, stirring constantly, for 1-2 minutes until fragrant to remove the raw paste flavor.

Pour in half of the coconut milk (about 7 oz) and stir to combine with the paste. Cook 2 minutes to let flavors meld and the mixture simmer gently.

Add the remaining coconut milk and the cup of stock. Bring to a gentle simmer, then add fish sauce and palm or brown sugar. Taste and balance: it should be bright, savory, slightly sweet. Adjust with more fish sauce, sugar, or lime juice if needed.

Add the prepared vegetables: eggplant, red bell pepper, and snap peas. Simmer 4-6 minutes until vegetables are tender-crisp and eggplant begins to soften.

Add the marinated shrimp to the simmering curry in a single layer. Cook 2-4 minutes, stirring gently, until shrimp turn pink and opaque and curl, being careful not to overcook.

Remove pan from heat. Stir in 1 tbs lime juice and half of the fresh basil and cilantro leaves so their flavors remain bright.

Taste the curry and adjust seasoning: more fish sauce for salt, lime juice for acidity, or sugar for sweetness. If the curry is too thin, simmer a couple more minutes; if too thick, thin with a splash of stock or water.

Stir in remaining basil and cilantro leaves just before serving. Garnish with sliced scallions and optional red chili slices for color and extra heat.

Spoon cooked jasmine rice into shallow bowls or onto plates. Ladle the green curried shrimp and vegetables over the rice, making sure each portion gets some sauce.

Serve immediately with lime wedges on the side for extra brightness.