Wednesday, March 14, 2012

Thai Green Curry Shrimp

I was supposed to meet a friend for lunch at a local Thai place I've been dying to check out. When plans changed at the last minute, I still found myself craving the cuisine.

I've made Thai Green Curry a few times in the past, often going a bit overboard on the spice. Tonight's recipe was probably the best take on the dish I've made. The sauce wasn't too thick while cooking, but once removed from the heat thickened up nicely. It had a substantial enough consistency to eat on its own, without needing any kind of Paleo starch to serve with it.

I substituted mushrooms for eggplant, used coconut oil for cooking and arrowroot powder rather than cornstarch for thickening the spice. Two tablespoons of the green curry paste seemed just right. I didn't need to add any sweetener to temper things, but it still had a nice bit of heat.

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