Recipes Ingredients Seafood Recipes Shrimp Recipes Thai Green Curry 4.2 (12) 5 Reviews By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on February 28, 2013 Print Rate It Share Share Tweet Pin Email Servings: 2 Try this sweet green curry dish from chef Jamie Oliver's cookbook "Jamie's Food Revolution" for dinner tonight. Photo credit: David Loftus and Chris Terry Ingredients 2 stalks lemongrass, outer leaves discarded, crushed 4 scallions, trimmed 3 fresh green chiles, halved and seeded 4 cloves garlic, coarsely chopped 1 (2-inch) piece fresh ginger, peeled and coarsely chopped 1 large bunch fresh cilantro, plus leaves for garnish 1 teaspoon coriander seeds, crushed 8 fresh or dried kaffir lime leaves 3 tablespoons soy sauce 1 tablespoon fish sauce 1 tablespoon peanut oil 1 tablespoon sesame oil 1 pound large shrimp, peeled and deveined ½ cup snow peas 1 (14-ounce) can coconut milk 1 large bunch asparagus, julienned 1 lime Chopped red chile, for garnish Cooked basmati rice, for serving Directions Using the heel of your hand, crush lemongrass and add to the bowl of a food processor along with scallions, green chiles, garlic, ginger, cilantro, coriander seeds, and lime leaves. Process until finely chopped. With the processor running, add soy and fish sauce. Continue processing until a smooth paste is formed. Heat a large skillet or wok over high heat and add peanut and sesame oil; swirl to coat. Add shrimp and snow peas; cook, stirring constantly, for 30 seconds. Add coconut milk and asparagus; stir to combine. Cook until heated through, about 3 1/2 minutes. Squeeze lime over curry and garnish with cilantro leaves and red chile; serve with rice. Rate it Print