This dish will blow you away! It’s sweet, just a little spicy and you make it in one pan! I love to cook, but I have a small kitchen, and hate to clean up after eating, so a one pan meal that tastes gourmet is something I can get behind!
Here’s the recipe:
1.5 to 2 pounds of shrimp, cleaned, peeled, de-veined. I leave the tail on, but that’s just my preference.
2 Tbsp. canola oil (you can also use vegetable oil)
2 garlic cloves, minced
1 medium onion, sliced thin
1 can water chestnuts (you know, for some crunch)
1 head of baby bok choy (you can use big bok choy, but then use only four leaves or so) sliced thin
1 small red bell pepper (or green if you prefer)
A handful of pea pods
3 Tbsp. (or a little more- depending on how strong you like it) Thai Green Curry Paste
1, 14 oz. can coconut milk
½ cup chicken stock
1 Tbsp. fish sauce (don’t leave this out. I know you may want to, but don’t…trust me)
1.5 Tbsp. brown sugar
3 chopped green onions or some Thai basil (for garnish)
Here’s where you can also get creative. I’ve added lots of different vegetables to this dish. Some good options are broccoli, bamboo shoots, sprouts, carrots…
Get your oil into a large pan. In go the onions, bok choy, peppers, pea pods (and/or whatever other veg you decided on), when they start to get softened add the garlic (because you don’t want that to burn). Let that go for a minute or two then add the green curry paste and let it get fragrant (about 1 minute), add the coconut milk, brown sugar, fish sauce and chicken stock, stir to incorporate and let simmer for about 10 minutes. It should be green. If it’s not, you probably didn’t add enough green curry paste. Once it’s all bubbly and has simmered and smells really good, turn up the heat to medium high to high and throw the shrimp in. The shrimp won’t take long to cook at all…just until they turn pink…about 2-3 minutes.
Garnish with green onions or Thai basil.
Serve over rice.