Thai Green Curry With Shrimp And Gai Lan

[mamster]

Thai Green Curry With Shrimp And Gai Lan

Serves 2 as Main Dish.

• 1 can (13.5) oz coconut milk, separated into thick cream and thin milk
  
• 3 T green curry paste
  
• 1 T fish sauce
  
• 1 tsp palm sugar
  
• Juice of 1/2 lime or 2 tbsp tamarind paste mixed with 1/3 cup hot water and strained
  
• 1 lb gai lan (Chinese broccoli), cut into 1" and parboiled 4 minutes, or substitute 3/4 lb regular broccoli, with the head cut into florets and the stem peeled and sliced crosswise
  
• 1/2 lb medium shrimp, shelled and deveined
  
• 1 fresh red jalapeno, sliced thin
  
• Jasmine rice
  

1. In a medium saucepan, heat the thick coconut cream over medium-high heat until bubbling furiously.

2. Add the curry paste and stir until well mixed, grinding the paste against the bottom and sides of the pot if necessary. Cook until you see dark streaks of coconut oil forming.

3. Add the fish sauce, palm sugar, lime or tamarind, and thin coconut milk. Stir to mix.

4. Taste and adjust seasonings.

5. Reduce heat to medium. Add broccoli and simmer five minutes.

6. Add the shrimp. They should cook through in 2-3 minutes; remove from heat when the shrimp are just shy of fully cooked and they'll finish cooking at the table.

7. Taste and adjust seasonings. Garnish with fresh jalapeno and serve over rice.

Keywords: Vegetables, Shrimp, Main Dish, Dinner, Seafood, Lunch, Vegetables, Thai, The Daily Gullet

( RG249 )