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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


  1. 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.

  2. 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.

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