Shrimp in Curry Sauce - Taste & Flavors

SHRIMP IN GREEN CURRY SAUCE

BY CHEF MAROUN CHEDID
Serves 10 | Prep/cooking 1 hour 30min
SHRIMP IN GREEN CURRY SAUCE
INGREDIENTS
  • 3000g lemongrass infused Basmati rice
  • Coriander leaves
  • Roasted almonds
  • French thyme leaves to garnish
  • Dry raisins to garnish
  • Fried onion to garnish
  • 2200g shrimp with green curry sauce

 

Curry Sauce                                                                                                       

  • 200g diced onion
  • 50ml vegetable oil
  • 185g green bell pepper Julienne
  • 195g diced eggplant
  • 75g milled green curry paste
  • 25g yellow curry paste
  • 100g spinach leaves
  • 50g dehydrated chicken stock
  • 1250ml water
  • 135g mango chutney
  • 100ml fish sauce
  • 100g spinach leaves
  • 8g mint chiffonade
  • 6g basil chiffonade
  • 3g lime zest
  • 300ml coconut milk
  • 40g corn flour
  • 1kg cooked shrimps
PREPARATION
  1. Place the basmati all around the platter, then the shrimp curry sauce in the center.
  2. Garnish with coriander leaves, roasted almonds, dry raisins and fried onion.

For the shrimps with curry sauce

  1. Sauté the onions, with vegetable oil, then add green bell pepper and eggplant.
  2. Add green and yellow curry paste, spinach leaves, chicken stock, water and mango chutney, and cook for 45 mins.
  3. Add fish sauce and blend using the hand held blender.
  4. Add the spinach leaves, mint, basil, lime zest and coconut milk. Thicken with corn flour.
  5. Add the cooked shrimps, stir for 1 min and take off heat.
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