Green Curry with Shrimp and Fish Kaeng Khiao
Dive into the vibrant flavors of Thailand with this Green Curry with Shrimp and Fish Kaeng Khiao recipe, a perfect harmony of creamy coconut milk, aromatic green curry paste, and succulent seafood. This authentic Thai dish features tender shrimp and flaky white fish, complemented by Thai eggplants, bamboo shoots, and the citrusy zing of kaffir lime leaves. Simmered to perfection, the curry is finished with fresh Thai basil for a fragrant, herbaceous touch. Balanced with fish sauce and palm sugar for a true taste of Thailand, this one-pot wonder is ready in just 40 minutes, making it ideal for both weeknight dinners and special occasions. Serve it alongside steamed jasmine rice for an irresistible, restaurant-quality meal that will transport your taste buds straight to Southeast Asia.
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Ingredients
- 300 grams Shrimp (peeled and deveined)
- 300 grams White fish fillet (such as cod or snapper, cut into bite-sized pieces)
- 3 tablespoons Green curry paste
- 400 ml Coconut milk
- 200 ml Chicken stock
- 4 units Thai eggplants (quartered)
- 100 grams Bamboo shoots (sliced, canned or fresh)
- 4 units Kaffir lime leaves (torn)
- 1 handful Thai basil leaves
- 2 tablespoons Fish sauce
- 1 tablespoon Palm sugar (or brown sugar)
- 1 tablespoon Vegetable oil
- 1 unit Red chili (sliced, optional for garnish)
- 4 servings Jasmine rice (cooked, for serving)
Directions
Step 1
Heat vegetable oil in a large wok or deep pan over medium heat.
Step 2
Add the green curry paste and stir-fry for 1-2 minutes, or until fragrant.
Step 3
Pour in half the coconut milk and stir to combine, cooking until the oil starts to separate from the paste.
Step 4
Add the chicken stock and the remaining coconut milk, bringing the mixture to a gentle simmer.
Step 5
Stir in the fish sauce, palm sugar, and kaffir lime leaves, tasting to adjust seasoning if needed.
Step 6
Add the Thai eggplants and bamboo shoots. Let them simmer for 5 minutes until slightly tender.
Step 7
Gently add the fish pieces and shrimp to the curry. Cook for 4-5 minutes, or until the shrimp turn pink and the fish is cooked through.
Step 8
Remove from heat and stir in the Thai basil leaves, allowing them to wilt slightly.
Step 9
Serve the curry hot, garnished with fresh sliced red chili if desired, alongside steamed jasmine rice.
Nutrition Facts
| Serving size | (2402.6g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1965.6 |
| Total Fat 27.0g | 0% |
| Saturated Fat 5.1g | 0% |
| Polyunsaturated Fat 8.4g | |
| Cholesterol 747.9mg | 0% |
| Sodium 4319.0mg | 0% |
| Total Carbohydrate 272.1g | 0% |
| Dietary Fiber 16.1g | 0% |
| Total Sugars 60.8g | |
| Protein 167.9g | 0% |
| Vitamin D 1136.5IU | 0% |
| Calcium 437.7mg | 0% |
| Iron 13.1mg | 0% |
| Potassium 4123.4mg | 0% |
Source of Calories