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Asian Fish and Shrimp Green Curry

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Ingredients

Adjust Servings:
Green curry paste
1/2 to 1 green chilli
1/4 cup shallot
3 or4 garlic cloves
thumb size piece ginger
1 stalk lemongrass
1 tsp ground corriander
1 tsp cumin powder
1 tsp shrimp paste
1 cup fresh corriander leaves only
1/2 tsp ground white pepper
3 tsp fish Sauce
1 tsp brown sugar
1/2 lime juice
1/4 can coconut milk
Curry
1 tsp lime zest
2 tsp peanut oil
1 lb raw shrimp
2 lb white fish striper bass, Mahi-Mahi or Cod
3/4 can coconut milk
1 green bell pepper large diced
handful snap peas
handful fresh basil rough chopped

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Asian Fish and Shrimp Green Curry

Features:
  • Mild
  • Vegetarian
Cuisine:

Asian Fish and Shrimp Green Curry served with Sticky Rice

  • 45 minutes
  • Serves 4
  • Medium

Ingredients

  • Green curry paste

  • Curry

Directions

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Asian Fish and Shrimp Green Curry

Grind all ingredients in the Curry paste list together in a food processor to make a paste.
Use a small part of the paste to marinate the fish and shrimp in for 30 minutes.
Warm your skillet, add oil, and all of the Curry paste. Simmer it on low for a minute or two then add remaining 3/4 cup of coconut milk.
Mix well.
Add Fish and Shrimp and cover. Cook on low medium heat for about 8 minutes.
Add vegetables and lime zest and mix in.
Cook uncovered for an additional 8 minutes.

Sticky rice

Cook Sticky Rice as suggested per manufacturer’s directions, but add 2 to 3 tablespoons of white sugar to the water when cooking.
Serve the Green Curry on top or serve the sticky rice on the side.

This recipe is copied from Shell’s Thai Green Curry recipe. I only tweaked a few little things.

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Rifleman30093

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