Mix the trio of kaffir lime leaf, lemongrass, and galangal – the three spices that make up our Basic Thai Spice Kit – and the citrusy, spicy aroma will have you imagining a spread of Thai dishes.
Blend in some green chili, shallots & garlic, coriander & cumin, and a few more delectable Southeast Asian spices, and you’ll be well on your way to creating a healthy, irresistible bowl of Thai Green Curry.
But this is summer, and making a bowl of Thai Green Curry should be fun and fast. To give you a head start in the kitchen, we’ve done the blending to give you more time for cooking.
So you can whip up a delicious dish like this Thai Green Curry with Shrimp & Mango.
Our Thai Green Curry Powder can be simply made into a paste – 1 part curry powder to 1 part each of oil & water – and then cooked with coconut milk, meat or protein, veggies & herbs, and finally seasoned with fish sauce or salt.
Make your first batch of curry with Shrimp & Mango. It’s a wonderful combination – light, sweet & summery!
By using Thai Green Curry Powder, it gives you much healthier options over many of the pre-made curries or pastes. And if you’re vegetarian, it gives you a good base flavor without having to worry about shrimp paste or fish sauce.
When you have the right spices to start, you can create an endless array of delectable Thai green curries.
Thai Green Curry with Shrimp & Mango
Serves 3-4
Ingredients:
2 tbsp of Thai Green Curry Powder
2 tbsp water
2 tbsp oil (try sunflower oil, coconut oil, or grapeseed oil)
1 can (14 fluid oz) unsweetened coconut milk
1 small red bell pepper – sliced thinly
12oz (about 26-30 counts) raw jumbo shrimp – peeled and deveined
1 mango – diced
1 tsp coconut sugar, or to taste
1 tsp fish sauce, or to taste (you can use salt instead)
A handful of Thai basil leaves or sweet basil leaves (I used a mix)
One or two squeezes of lime juice
Method:
1. In a small bowl, combine Thai Green Curry Powder with water and oil, and mix into a paste.
2. Do not shake the can of coconut milk before opening, so that the thick cream remains separate from the milky part. Spoon the thick cream out of the can (about 2/3 of the contents), add into a large frying pan/saucepan, and heat over medium heat. Stir gently, and let the coconut milk reduce until smooth and bubbly. You will see a thin layer of oil appear on top.
3. Add in the green curry paste and cook the cream for about a minute. Stir as it cooks, until mixture is well combined and aromatic. Then pour in the remaining coconut milk.
4. Add in the red bell pepper and cook for about 2 minutes, until it begins to boil. Reduce heat, add in shrimp and mango, and let simmer until shrimp turns opaque and pink, about 3-4 minutes.
5. Season with fish sauce/salt and sugar. Taste and adjust any seasonings if needed. Continue to simmer for another minute. Stir in fresh Thai basil leaves and/or sweet basil leaves, and large squeezes of lime juice. Remove from heat and serve with rice or vermicelli noodles.
Serves 3-4
Ingredients:
2 tbsp of Thai Green Curry Powder
2 tbsp water
2 tbsp oil (try sunflower oil, coconut oil, or grapeseed oil)
1 can (14 fluid oz) unsweetened coconut milk
1 small red bell pepper – sliced thinly
12oz (about 26-30 counts) raw jumbo shrimp – peeled and deveined
1 mango – diced
1 tsp coconut sugar, or to taste
1 tsp fish sauce, or to taste (you can use salt instead)
A handful of Thai basil leaves or sweet basil leaves (I used a mix)
One or two squeezes of lime juice
Method:
1. In a small bowl, combine Thai Green Curry Powder with water and oil, and mix into a paste.
2. Do not shake the can of coconut milk before opening, so that the thick cream remains separate from the milky part. Spoon the thick cream out of the can (about 2/3 of the contents), add into a large frying pan/saucepan, and heat over medium heat. Stir gently, and let the coconut milk reduce until smooth and bubbly. You will see a thin layer of oil appear on top.
3. Add in the green curry paste and cook the cream for about a minute. Stir as it cooks, until mixture is well combined and aromatic. Then pour in the remaining coconut milk.
4. Add in the red bell pepper and cook for about 2 minutes, until it begins to boil. Reduce heat, add in shrimp and mango, and let simmer until shrimp turns opaque and pink, about 3-4 minutes.
5. Season with fish sauce/salt and sugar. Taste and adjust any seasonings if needed. Continue to simmer for another minute. Stir in fresh Thai basil leaves and/or sweet basil leaves, and large squeezes of lime juice. Remove from heat and serve with rice or vermicelli noodles.
