INGREDIDENTS
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2 cups coconut milk, well-stirred
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1 tablespoon green curry paste
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1 tablespoon Asian fish sauce
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1 tablespoon brown sugar
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1 cup lightly packed chopped fresh spinach
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Fresh lime juice
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3 tablespoons McEvoy Ranch Thai Lime Olive Oil
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1 medium white onion, peeled and thinly sliced
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1 large red or yellow bell pepper, stemmed, seeded and thinly sliced
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2 tablespoons finely slivered, peeled ginger
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1 tablespoon peeled and finely slivered garlic
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1 1/4 pounds peeled, deveined medium shrimp (21-25 size)
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1 cup diced and seeded fresh tomato
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1/2 cup fresh tender basil leaves
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Steamed aromatic rice such as jasmine, to serve
This recipe comes to life with the addition of our Thai Lime Olive Oil. It takes advantage of off-the-shelf Thai curry paste, of which there are many brands available in Asian markets or online. You can use this recipe approach for various fish, chicken, or pork dishes.
The recipe is by John Ash, local chef, author, and radio host.
INSTRUCTIONS
Add the coconut milk and curry paste to a saucepan and bring to a boil.
Whisk the mixture to dissolve the paste. Simmer for 5 minutes or until sauce is slightly thickened.
Stir in the fish sauce, sugar, and spinach. Place in a blender and puree. Adjust the hot, salt, sweet, and tart elements to your taste with additional curry, fish sauce, sugar, and drops of lime juice.
Set aside in a saute pan or wok, heat 2 tablespoons of the McEvoy Ranch Thai Lime Olive Oil and quickly saute the onions, peppers, ginger, and garlic until lightly colored and crisp-tender.
Add vegetables to the curry sauce.
Add the remaining tablespoon of Olive Oil to the pan and saute the shrimp over high heat until just done.
Add the curry sauce and vegetables to the pan and heat the mixture through.
Stir in the tomato and the basil leaves.
Serve with steamed rice and enjoy!
