Ingredients for Green Curry With Shrimp And Fish Kaeng Khiao
- 1 stalk lemongrass (bruised)
- Galangal
- Cumin
- Fresh Cilantro
- Garlic Cloves
- Green Bell Pepper
- Jalapeno Peppers
- Shrimp Paste
- Lime Zest
- 1 (13.5 ounce) can of coconut milk
- White Fish Fillet
- 8 ounces shrimp
- 1/2 cup fish sauce
- Sugar
- Coconut Cream
- 2 tablespoons lime juice
- Basil Leaves
- Avocado
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Green Curry With Shrimp And Fish Kaeng Khiao? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Green Curry With Shrimp And Fish Kaeng Khiao
- Heat 2 tablespoons of coconut oil in a wok or large pan over medium heat. Add 1 stalk lemongrass (bruised), 2 cloves garlic (minced), 1 inch ginger (minced – galangal preferred, but regular ginger works well), and 2-3 Thai green chilies (adjust to your spice preference), and stir-fry for 1 minute until fragrant.
- Add 1 tablespoon of green curry paste and stir-fry for another minute until fragrant.
- Pour in 1 (13.5 ounce) can of coconut milk and bring to a simmer.
- Add 8 ounces of shrimp and 8 ounces of firm white fish (cut into bite-sized pieces). Simmer for 5-7 minutes, or until the shrimp is pink and the fish is cooked through.
- Stir in 1/2 cup of fish sauce, 2 tablespoons of lime juice, and 1/4 cup of chopped cilantro. Simmer for another 2 minutes.
- Serve hot with steamed rice and garnish with extra cilantro and lime wedges.
Nutrition Information (Approximate per serving)
Sodium
57 g
Sugar
69g
Fat
118g
Carbs
9g