- Green Curry Paste (you can find a large container of it at Market of Choice for pretty cheap)
- Olive Oil
- 1 can coconut milk
- 1 cup chicken broth
- 1 onion, diced
- 1 cup chopped celery
- 2 large carrots
- 1 cup chopped cabbage
- 1 lb shrimp
- Yam Flour Noodles (found at Market of Choice!)
- fresh basil
- fresh cilantro
- In a big pot drizzle a little olive oil and on medium-high quickly saute the onion and celery until they begin to soften.
- Add 1-2 tbsp of the Green Curry Paste (careful not to add too much, this can get spicy!!) and the full can of coconut milk. Stir or whisk everything together until all the chunks of curry paste are broken apart. Chop the lemongrass stalk into long strips and throw it in. Turn the pot down to medium-low and let simmer for 5 minutes.
- Add the chicken broth and chopped carrots. You can add any other crunchy veggies you like. I like to throw in bell peppers or even asparagus sometimes. This is where you can experiment a little! Let simmer for another 4-5 minutes to get the carrots to soften.
- Add the shrimp and cabbage and let simmer for 5 more minutes or until cabbage softens a bit.
- Drain the Yam Flour Noodles and then microwave some in a small bowl for 2-3 minutes.
- Pour the curry over the top, garnish with chopped basil and/or cilantro, and voila! You’ve got a delicious Thai Curry!
You can try any noodle substitute with this recipe. Kelp noodles, zucchini noodles, and spaghetti squash work great. I’ve also simply added extra veggies and meat and eaten it without noodles, making it an extra chunky curry soup!
You can also try it with chicken instead of shrimp. Simply chop the chicken into chunks and cook with the onion and celery before you add the curry base.
Makes 4-5 servings. Yum.
Contributed by Zach.