Thai Green Curry with Shrimp, Snow Peas, and Shiitakes

Name: Thai Green Curry with Shrimp, Snow Peas, and Shiitakes
Ingredients: 2 (14-ounce) cans coconut milk; 2 tablespoons Thai green curry paste; 2 tablespoons fish sauce; 2 tablespoons packed brown sugar; 1½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed; 5 ounces shiitake mushrooms, stemmed and halved if small or quartered if large; 4 ounces snow peas, strings removed; 1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips; 1 Thai chile, stemmed, seeded, and quartered lengthwise (optional); ¼ cup coarsely chopped fresh basil leaves; ¼ cup coarsely chopped fresh mint leaves; 1 tablespoon lime juice; Salt

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Thai curries embrace a delicate balance of tastes, textures, temperatures, and colors that come together to create a harmonious whole.

Keywords

Main Courses
Fish & Seafood
Vegetables

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Ingredients

2 (14-ounce) cans coconut milk
2 tablespoons Thai green curry paste
2 tablespoons fish sauce
2 tablespoons packed brown sugar
1½ pounds extra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
5 ounces shiitake mushrooms, stemmed and halved if small or quartered if large
4 ounces snow peas, strings removed
1 red bell pepper, stemmed, seeded, and cut into ¼-inch-wide strips
1 Thai chile, stemmed, seeded, and quartered lengthwise (optional)
¼ cup coarsely chopped fresh basil leaves
¼ cup coarsely chopped fresh mint leaves
1 tablespoon lime juice
Salt