Thai green curry with shrimp

Thai green curry with shrimp: This recipe was part of a collection of dishes cooked for Glenn Beck when he visited Melbourne, Florida to promote his book ‘The Christmas Sweater’. Now there’s a blast from the past!

Those that know me well will know that I am not always the best person to be given responsibility for a living plant. They either thrive through neglect or they don’t, but I keep trying.

I am so excited to have a kaffir lime tree because it means that I can get stuck into making Thai curry again … and again … and again. Every time I made my Thai green curry with shrimp, people couldn’t get enough of it. So a constant supply of kaffir lime leaves is essential to keep everyone happy.

Thank you Theresa Tomato – this is the beginning of a pile of new dishes that will be making their way to The Farm!

Thai Green curry with shrimp: Serves 4 – 6

2 tablespoons vegetable oil 1 level teaspoon lemon pepper
3 lb (1 1/2 kg) shrimp, peeled and de-veined
2 tablespoons green curry paste
2 15 ounce cans unsweetened coconut milk
5 fresh kaffir lime leaves, remove the stems and discard, then chope very finely
1 medium onion, thinly sliced
2 teaspoons white sugar
1 green pepper, de-seeded and thinly sliced

Add the vegetable oil to a 12″ heavy frying pan and add the lemon pepper.
When the oil is shimmering and hot, add the shrimp, onions and pepper.
Stir-fry until the shrimp are cooked through and lightly browned.
Remove the shrimp and onion from the pan and set aside.
In the same pan, add the green curry paste, 1 can of the coconut milk and kaffir lime leaves.
Cook over a low to medium heat and stir until you see the oil from the curry paste, rise to the top of the sauce.
Add the shrimp, onion and pepper back to the pan with the sauce.
Add the other can of coconut milk and sugar.
Bring to a boil then simmer for just 10 – 15 minutes.
Serve over rice.