Collectively, my family loves Thai food. Though the origins of our obsession may not be clear, the Nambiars will never pass up a steaming plate of Pad Thai or a large platter of aromatic whole fried fish. For years Thai has been one of my all time favorite styles of food, not only to eat but to cook. They highlight balance in their cuisine – a perfect mix of salty, sweet, sour, bitter, and of course umami.
This green curry is such an easy and satisfying weeknight meal to make. Taking less than 30 minutes to prepare and requiring less than 10 ingredients, it’s really a win-win. It’s also a delicious canvas to add a lot of veggies into your dinner! The first time I made this dish I used the Thai favorite, eggplant as my vegetable but feel free to use your favorite vegetables. If vegetarian completely omit the shrimp, and you’ll still have a tasty dish.
A huge thanks to one of my best friends Huw, who was my official photographer and taste tester of the day!
Thai Green Curry with Shrimp and Zucchini
3 tbs coconut oil
3 small zucchinis
1/2 a white onion
3 cloves of garlic
2 tbs green curry paste (or more to taste)
1 14 oz can coconut milk
2 tbs fish sauce
1 tbs brown sugar
1 lb of peeled and de-veined shrimp*
1/4 cup water
1/4 cup chopped cilantro
salt and pepper to taste
*fresh shrimp would be ideal for this dish, but whenever I don’t have any hand I buy frozen raw shrimp in bulk. Run it under some hot water to de-shell it and bring it to room temperature and you’re ready to cook with it!
- In a medium size pot, heat 2 tablespoons of coconut oil over medium heat
- Chop the zucchini into 1/2 inch chunks
- Add the zucchini into the pan with a pinch of salt and sauté for 5-7 minutes, until it softens
- Transfer the zucchini onto a plate
- Using the same pot, heat the remaining 1 tablespoon of coconut oil
- Chop the onion into 1/2 inch strips and the garlic and green onions into a fine dice
- Add to the hot oil and saute for 5 minutes until the onion become translucent
- Add the curry paste and cook on medium low heat till the paste becomes aromatic about 2 minutes
- Stir in the coconut milk, fish sauce, brown sugar, and water and increase heat on medium until it simmers, about 5-6 minutes
- Taste the curry at this point and adjust seasoning by adding more salt, fish sauce or sugarHuw putting his taste testing skills to work!
- Turn the heat down to low and add the peeled and deveined shrimp. Cook shrimp until pink and cooked through, about 3 minutes
- Add the cooked zucchini back into the curry
- Finely chop the cilantro and add it into the curry
- Remove curry from heat and serve with white riceWanna learn how to get that restaurant quality rice presentation? Click here for a p(ro) tip I learned from my dad!
- Garnish with more cilantro and a lime wedge
If there’s a camera, my cat Luna and I are always ready with a pose