Tonight I wanted to find a recipe that would use some of the ingredients I had on hand - shrimp, and rice noodles. I love Pad Thai, but I make that ALL the time, and wanted to do something different. I have two jars of curry paste (red and green) and thought it would be nice to use up some of that. I looked up recipes for Thai Curry Shrimp, but they all had coconut milk, and I didn't have any on hand. But, I did have sweetened, flaked coconut! So, I decided to take bits and pieces from multiple recipes and put them together to create something out of what I did have. This is what I came up with....
Thai Green Curry Shrimp
1 tablespoon peanut oil
1/4 cup chopped green onions
1/4 cup Thai green curry paste
1/2 C sweetened flaked coconut
1 cup low-salt chicken broth
3 tablespoons Thai fish sauce (nam pla)
1 lb. large shrimp (31 to 40 per lb.), shelled and deveined
1 cup lightly packed fresh basil leaves, torn into bite-size pieces
1 cup frozen green peas, thawed
1/8 C toasted coconut
Chopped fresh cilantro
Heat peanut oil in heavy large skillet over medium-high heat. Add green onions, curry paste, and coconut; stir until fragrant, about 1 minute. Add chicken broth and fish sauce; bring to boil. Add shrimp and cook just until opaque in center, stirring often, about 3 to 5 minutes depending on size of shrimp. Stir in the basil and peas and cook, stirring until peas are heated through.I served this curry on top of Thai rice noodles, and garnished with cilantro and toasted coconut.
Over all...Hm. It was good, but not a fave. No complaints at all, but no raves, either. Mike really liked it - he said it had all his favorite stuff in it. I think I'm just not a huge curry fan. I'm trying though!