Green Curry Shrimp with Basil
Thai flavours in this zesty creamy sauce bring shrimp to new heights for entertaining. It's remarkably quick and simple to create and is perfect served over rice with sautéed vegetables.
- Prep: 10 min - 12 min
- Cooking: 10 min - 15 min
Ingredients
- 1 tbsp (15 mL) butter
- 1 thinly sliced onion
- 1 tbsp (15 mL) minced fresh gingerroot
- 2 to 3 tsp (10 to 15 mL) Thai green curry paste
- 1 tsp (5 mL) packed brown sugar
- 1 1/2 cups (375 mL) 35 % cream
- 1 tbsp (15 mL) fish sauce or soy sauce
- 1 lb (450 g) large shrimp peeled and deveined
- 1/4 cup (60 mL) thinly sliced fresh basil
- 2 tbsp (30 mL) freshly squeezed lime juice
- Salt to taste
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Preparation
In a large skillet, melt butter over medium-high heat. Add onion and ginger; sauté for 3 to 5 min or until softened. Add curry paste, to taste, and sugar; sauté for 15 sec. Add cream and fish sauce; bring to a boil, scraping bottom of pan. Boil for 1 min.
Stir in shrimp and simmer, stirring often, for about 3 to 5 min or just until shrimp are pink and opaque. Stir in basil and lime juice; season to taste with salt
Tips
For the Adventurous: Add 1/2 cup (125 mL) vegetable stock or water with cream and replace shrimp with 2 lb (1 kg) fresh mussels in the shell. Cover and boil gently for about 5 min or until mussels open. Discard any that do not open.
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Nutritional information
Per serving| Energy: | 490 Calories |
| Protein: | 28 g |
| Carbohydrate: | 9 g |
| Fat: | 38 g |
| Fibre: | 0.9 g |
| Sodium: | 608 mg |
Top 5 Nutrients
| (% DV*) | |
|---|---|
| Calcium: | 13 % / 141 mg |
| Vitamin D: | 118 % |
| Vitamin B12: | 82 % |
| Vitamin A: | 46 % |
| Phosphorus: | 30 % |
