Thai Green Shrimp Curry
The shrimp in this Thai green curry are coated with lemongrass paste, cilantro, coriander, cumin, and lime zest.
- Servings: 6
Photography: Richard Gerhard Jung
Source: Martha Stewart Living, October 2001
- 3 large fresh green chiles, stems removed, roughly chopped, plus thinly sliced green chiles for garnish (optional)
- 1 recipe Lemongrass Paste
- 3 tablespoons chopped fresh cilantro
- 1 tablespoon coriander seed
- 1 teaspoon cumin seed
- 1 teaspoon coarse salt
- 1 lime
- 8 ounces dried rice noodles
- 4 teaspoons vegetable oil
- 1 red onion, cut into 1-inch pieces
- 1 red bell pepper, seeded, cut into 1-inch pieces
- 2 tablespoons cornstarch
- 2 3/4 cups cold water
- 1 small (or 1/2 large) pineapple, peeled, cored, and cut in 1-inch pieces
- One 3 1/2-ounce package enoki mushrooms
- 1/4 cup low-fat canned coconut milk
- 12 jumbo shrimp, peeled, tail intact, de-veined
Place chopped chiles, lemongrass paste, cilantro, coriander and cumin seed, and salt in a food processor. Zest lime; add. Puree until smooth, adding water a tablespoon at a time if necessary; set aside. Bring a pan of water to a boil. Add noodles; cook until just tender, about 5 minutes. Drain; set aside in bowl of cold water.
Heat oil in a large nonstick skillet over medium heat. Add lemongrass mixture, and cook until fragrant, about 1 minute. Add onion; cook until just softened, 6 to 8 minutes. Add bell pepper; cook until just tender, about 3 minutes. Combine cornstarch with water; add to pan. Add pineapple, mushrooms, and coconut milk; simmer. Add shrimp; cook until pink and opaque. Squeeze juice from lime; stir into mixture. Serve garnished with sliced chiles, if desired.