Store leftovers in an airtight container for up to 2 days. Make Ahead: You can complete the dish all the way up to the last 5 minutes when the last few ingredients, including the shrimp, are simmered.Instead of shrimp, use chopped cooked chicken instead and just heat through in the last step.Simmer them for 10-15 minutes in the coconut broth. One great option is to add 1/2 inch/1.27cm cubes of butternut squash.
For a vegetarian version, add more vegetables or tofu and omit the shrimp. You can use red curry paste instead, if you don’t have green. Instead of store-bought green curry paste, make your own homemade curry paste – 3 Minute Green Curry Paste. Add sliced water chestnuts for crunch at the end if you like. Use about 3.5 – 4 cups (500-600g) chopped vegetables, not including the spinach. Vegetables: other options are bok choy, snow peas, broccoli, green beans, edamame beans, mushrooms, bean sprouts. Even though it’s best fresh, I still love leftovers the next day, warmed for a minute in the microwave. If you’re making this for company – and it’s definitely company-worthy – you can complete the dish all the way up to the last 5 minutes when the last few ingredients, including the shrimp, are simmered. You still need onions or green onions for flavor though. For example, try matchstick carrots (which you can buy) and prewashed baby spinach and call it a day. Reduce the number of vegetables you use to limit the slicing or chopping. A bit more expensive, but worth the convenience if you can splurge. Buy shrimp that are peeled and deveined. Green curry paste tends to be hotter, but the heat for both can be adjusted based on the amount used. Thai red curry paste is made with dry red chili peppers (and sometimes chili powder). The color! 🙂 Thai green curry paste gets its color from coriander roots and green chili peppers. What is the difference between green and red curry paste? #Buy shrimp paste free#
Feel free to substitute cooked chicken for the shrimp.Smaller shrimp take only 2-3 minutes to cook. Just remember to adjust the cooking time. I tend to use large shrimp (16-20 size), but medium shrimp are fine too.
If you prefer, you can make a red curry sauce instead with red curry paste. I suggest making double and freezing half. It’s so fresh and vibrant. The hardest part is gathering the ingredients. If you want to step it up a notch, you can make your own 3 Minute Green Curry Paste. 
One great option is to add 1/2 inch cubes of butternut squash. Make a Thai curry vegetarian version by adding more vegetables or tofu and omitting the shrimp.Herb choices are cilantro, parsley or basil.Other good fresh vegetables are bok choy, snow peas, broccoli, edamame beans, bean sprouts.I typically use red bell pepper, baby spinach, carrots and enoki mushrooms.As always, there are several variations and substitutes you can try.
0 kommentar(er)
