Name: Shrimp and Peanut Green Curry
Prep time: 20 min
Cook time: 12 min
Total time: 32 min
Yield: 4 serving(s)
Ingredients: 1 1/2 cups (55 g) cilantro stems and leaves, coarsely chopped; 4 green onions, cut into pieces 1/2 inch (1 cm) long, white and green parts separated; 2 garlic cloves, chopped; 1 tbsp fresh ginger, coarsely chopped; 1 can (14 oz/398 ml) coconut milk; 1 lime, zest finely grated; 2 tbsp (30 ml) lime juice; 2 tbsp (30 ml) fish sauce; 2 tsp brown sugar; 1 tsp (5 ml) sambal oelek; 1 lb (450 g) medium shrimp (20-30), shelled and deveined, tails removed; 2 tbsp (30 ml) vegetable oil; 1 yellow bell pepper, seeded and cubed; 1/2 cup (75 g) unsalted roasted peanuts, coarsely chopped, plus more for serving

Preparation

- In a blender, purée the cilantro, white parts of the green onions, garlic, ginger and half of the coconut milk with the lime zest and juice, fish sauce and brown sugar until smooth. Stir in the remaining coconut milk and the sambal. Set aside.
- In a large non-stick skillet over medium-high heat, cook the shrimp in half of the oil (1 tbsp/15 ml) for 3 minutes or until just cooked. Season with salt and pepper. Set aside on a plate.
- In the same skillet, lightly brown the bell pepper in the remaining oil for 2 minutes. Add the coconut milk mixture and the peanuts. Bring to a boil. Simmer for 2 minutes. Adjust the seasoning. Add the shrimp to reheat in the sauce for 30 seconds while stirring.
- Divide the curry among four plates. Top with the remaining green onions and more peanuts. Serve with jasmine rice, if desired.

Shrimp and Peanut Green Curry

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Preparation

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