EL Iberico

Kuala Lumpur

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03-271-37199 |  request@eliberico-kl.com

  • Oxana Zhiber

Thai Shrimp Curry

  • 1 tbs vegetable oil

  • 1 cup thinly sliced onions

  • 1/3 cup chopped scallions, white and green parts

  • 2 garlic cloves, minced

  • 2-1/2 tbs Thai green curry paste

  • 1 can coconut milk

  • 1/4 cup water

  • 2 tbs fish sauce

  • 1 tbs brown sugar

  • 20-25 shrimps, peeled and deveined

  • 1/4 cup chopped fresh cilantro

  • Lime wedges, for serving


  1. Heat the oil in a large skillet over medium-high heat. Add the onions and cook, stirring frequently, until soft, about 3 minutes. Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes. Add the coconut milk, water, fish sauce and brown sugar and bring to a gentle boil. 

  2. Add the shrimp and cook, stirring frequently, until the shrimp are pink and just cooked through, 3-4 minutes. Sprinkle with the cilantro and serve with jasmine rice and lime wedges.


Thai Shrimp Curry

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