Refrigerate any leftover sauce, covered, for up to 3 days.
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Made this the other night, it was great! Could not be more simple and didn't heat up the kitchen at all. Served it with the suggested carrot slaw and that was delicious too. For two of us, I used one pound of medium shrimp, but the whole recipe of green curry sauce was more than twice what we could eat. Great flavor though. I confess I added a touch of green curry paste to mine... yum! Will make this again.
Why does Martha Stewart NOT include the nutritional value of her recipes? After all, in today's world, most are trying to consume healthier foods.
This sauce was yummy... I broiled my shrimp. This sauce would also go well with chicken or fish... I served this wish an Asian style cabbage slaw...
Rinse shrimp and pat dry. Place in a pan with melted butter or oil. Cook until reddish pink (they will no longer have blue/grey on them). If you overcook, they will start to shrimk and become tough and chewy. Cooking only takes a few minutes.
For those of us who are tyro cooks. How do you cook or warm up/or not the shrimp?