Green Curry Shrimp (Kaeng Kaew Hwan Ghoong)

Another Thai menu that I tasted. It happened that I bought a ready use curry paste from Asian shop in Vienna. It turned out very spice but taste is delicious. So I just added some vegetables and the meat. But next time, I promised to make the green paste myself so I can adjust the spiciness 🙂


250 g big shrimp, peeled

150 g tofu, cut and fried (optional)

400 ml coconut milk

2 carrots, peeled and cut

1 medium paprika, cut

100 g green beans

100 g bamboo shoot

1 stalk spring onion, cut into thin slices

Spices :

1 sachet ready use curry paste

1 tsp fish sauce

1 large onion, copped

1 shallot, chopped

1 handful fresh basil leaves

1 tsp sesame oil

1 tsp brown sugar


1. Saute the onion and shallot in sesame oil until fragrant, then add the prawn, stir fry for a moment. Add the curry paste and stir well for a second, then add coconut milk and simmer in low heat. When it’s boiling add the vegetables, tofu, fish sauce and salt. Simmer for a little while, stirring occasionally until it tastes right. Cook until the veggies are cooked

2. Before remove from the heat, add basil and spring onion. Leave it for a second then remove from the heat.

3. Serve with steamed rice.


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