Kaeng Kiew Warn Koong- Thai Green Curry with Shrimp

Kaeng Kiew Warn Koong (Shrimp Green Curry)

Kaeng Kiew Warn Koong- Thai Green Curry with Shrimp

Shrimp green curry is a Thai favorite and is usually very spicy. It is traditionally served with rice, but it can also be served with noodles or bread. The amount of heat can be adjusted by decreasing the amount of green curry paste. It is a delicious and flavorful dish that is sure to please everyone at the table, except maybe babies.

5 from 2 votes

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Course: Lunch, Main Course

Cuisine: Southeast Asian, Thailand

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Author: My Hungry Traveler

Equipment

Wok or large skillet

Ingredients

2 tbsp Vegetable oil
3 tbsp Green curry paste
1½ cup Coconut milk
1 cup Water
1 tbsp Asian fish sauce
2 tsp Palm sugar (Sub: light brown sugar)
½ tsp Ground white pepper
½ cup Fresh basil leaves
4 oz Zucchini, sliced and halved
2 oz Red bell pepper, seeded and cut into strips
3 whole Kaffir lime leaves, finely shredded (Sub: 1 tsp lime zest)
1 lb. Jumbo shrimp, shelled, deveined, tails left on

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Instructions

Heat wok or deep skillet over high heat. Add oil. When oil is hot, add green curry paste and sauté for 10 seconds. Stir in water and bring to a boil..
Once boiling, add shrimp, and cook briefly until they become pink and barely cooked through. Immediately add coconut milk, fish sauce, sugar, basil leaves, shredded lime leaves, pepper, zucchini, red bell pepper, and basil leaves. Cook for 1 minute.
Stir to mix well and transfer to a serving dish. Serve with white jasmine rice.

Notes

Heat may be adjusted by using more or less green curry paste.

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