- 1lb deveined, tail off Shrimp
- 1/4 cup cilantro
- 2cups thai basil
- 1 thai green chili
- 2 finely chopped shallots
- 2tbsp finely chopped lemongrass
- 1 tbsp finely chopped galangal
- 1tsp finely chopped garlic
- 1 litre coconut milk
- 1/2cup kaffir lime leaves
- 1tbsp fish sauce
- 1tbsp grapeseed oil
- pinch salt
- bean sprouts garnish
1)In a pot on low-medium heat add 1 tbsp grapeseed oil.
2)Add lemongrass, galangal, shallot and garlic.
3)Season with salt and pepper and sweat for 10 minutes, add kaffir lime leaves for a few minutes and stir.
4)Remove kaffir lime leaves and deglaze with 2 cups coconut milk, liquify with a hand blender or blender and return to a clean pot on medium heat, reduce for 5-7 minutes.
5)Next add the vegetables.
6)Add 1 cup coconut milk and all herbs to the blender and liquify, set aside.
7)Add shrimp to the pot and cook or 2-3 minutes before folding in the shrimp with the fish sauce and kaffir lime leaves.
8)Lastly fold in the green mixture and serve curry over rice.
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