Bursting with the vibrant and aromatic notes of traditional Thai green curry paste, paired with succulent shrimp and crisp broccoli, this dish promises to transport you to the streets of Thailand with every bite. Quick and easy to prepare, it’s the perfect recipe for a satisfying weeknight dinner that effortlessly combines the richness of coconut milk with the heat of green curry.
Servings: 4
Time: 30 minutes
Ingredients:
- 1 lb (450 g) large shrimp, peeled and deveined
- 4 cups (400 g) broccoli florets
- 1 can (14 oz/400 ml) coconut milk
- 1 Tbsp Thai green curry paste or to taste
- 3 Tbsp vegetable oil
- 2 Tbsp fish sauce or to taste
- 1 Tbsp soy sauce
- 1 Tbsp brown sugar
- 1 lime, juiced
- 2 Tbsp fresh cilantro (coriander leaves) or flat-leaf parsley, finely chopped for garnish
- cooked jasmine rice for serving
Preparation:
In a large skillet or wok, heat 1 tablespoon of vegetable oil over medium-high heat. Add the shrimp and cook until they turn pink and opaque, about 2-3 minutes per side. Remove shrimp from the skillet. Set aside and keep warm.
In the same skillet, add the remaining 2 tablespoons of vegetable oil. Stir in the broccoli florets and sauté for 3-4 minutes or until they begin to soften but remain crisp.
Push the broccoli to the side and add the Thai green curry paste to the skillet. Stir and cook for 1-2 minutes until fragrant. Pour in the coconut milk, fish sauce, soy sauce, and brown sugar. Mix well and bring to a simmer.
Return the cooked shrimp back into the skillet with the broccoli and curry sauce. Stir gently to coat everything in the sauce. Let it simmer for an additional 3-5 minutes, allowing the flavors to meld.
Squeeze lime juice over the dish and stir. Taste and adjust the seasoning if needed. Serve the Thai Green Curry Shrimp and Broccoli over jasmine rice, garnished with fresh cilantro or parsley.
