Friday, November 19, 2010

Thai Green Curry

2 medium shallots, minced
6 garlic cloves, minced
1 tablespoon vegetable oil
1 teaspoon coriander
1 teaspoon cumin
1 inch-long piece of galangal, thinly sliced
4 kaffir lime leaves
1 stalk lemongrass, thinly sliced
1 teaspoon fish sauce
1 14 oz can coconut milk 
3 teaspoons Thai green curry paste (or more depending on level of spiciness desired)
1 zucchini, sliced
1 yellow squash, sliced
1 tablespoon vegetable oil
1/2 lb large shrimp

2 tbsp cilantro, chopped

In a medium saucepan, saute shallots and garlic in vegetable oil for 2 minutes.  Add next 8 ingredients and bring to a boil.  Let simmer for 10 minutes.

Meanwhile, saute zucchini and yellow squash in vegetable oil in a non-stick pan.  Add shrimp and strain sauce into pan.  Simmer until shrimp are cooked, about 3 minutes.

Serve over rice and topped with chopped cilantro.

Serves 2.