If you love Thai curry on the spicy side, green curry shrimp is for you!
When creating our green curry sauce, I had southern Thailand in mind. As a girl, I spent many happy days during summer vacation at the seaside in southern Thailand with my grandparents. In the south, there is an abundance of fresh seafood and coconuts, but also chilies and other aromatic spices, and green curry served with rice noodles, known as called Kanom Jeen, a local favorite.
With our ready-to-use sauce, you can make authentic Thai green curry at home in less than 20 minutes!
Thai Shrimp Green Curry
1 jar WATCHAREE'S Thai green curry sauce
1 cup seafood of your choice (ex: shrimp)
½ cup bamboo shoots
½ cup quartered Thai eggplant
¼ cup sweet basil
3 leaves kaffir lime leaves (optional)
1-3 fresh chili (optional)
Warm green curry sauce over medium heat and add seafood.
Add eggplant, bamboo shoots, sweet basil leaves and shredded kaffir lime leaves. You may substitute eggplant with your favorite vegetables, such as broccoli, bell peppers, cauliflower, carrots, squash or zucchini.
Mix well and simmer for 5 minutes until seafood and eggplant cook through.
Serve with steamed jasmine rice, brown rice or roti.