Hi folks welcome back to Cara’s kitchen cooking today we’re going to be making a Thai curry with shrimp it’s going to be delicious and I’m going to give you little tricks on how to make it easy so you want to take your shrimp out of the freezer and put it in the fridge the night before so the next day you don’t have to wait for it to Tha if you have.
Forgot to do that no worries all you have to do is take your shrimp put it in like in the bag leave it in the bag put it in a big Bowl put a bunch of water on it and maybe something heavy to keep it under the water and let it sit like that for 45 minutes to an hour and if they’re if they’re still a little Frozen that’s okay they’ll they’ll cook the rest of.
The way when you put them in the sauce anyways do not put them in the microwave what happens is the microwave sometimes um overcooks them a little bit I know you’re trying to defrost them and then when you go to cook them they get they get all chewy so uh I’m using shrimp and now you could this would be equally yummy with chicken pork the meat of your.
Choice but today I’m going to use Shri as always you want to prep your ingredients beforehand to make your life easier okay so measure out all of the ingredients you’re going to need for the sauce cut up your veg all of that so when you’re going and this goes fast you don’t have to worry and you don’t have to stress what I like to do is grab a.
Big bowl and put it aside because as I cook each vegetable after it’s done cooking I dump it in the bowl all right let’s get cooking so we are going to start by turning on our element I’m putting it at like a 5 and 1/2 six I have a walk here okay I’m going to put a little bit of avocado oil in my pan I am measuring with my heart that.
Looks about a size of a teaspoon guys and then we’re going to add the broccoli I like to cook the vegetable that takes the longest first so this is one head of broccoli okay okay so we’re just going to mix the broccoli around and then guys we are going to want to cook this um until the broccol.
Changes color it kind of goes to a really bright green and then you can always take a fork and test it to see the dness I like my vegetables little bit more on the al dante side which has a bit of a tooth feel to them others want them softer so I’ll time it to see how long it takes to get to that version for me but really be your own judge okay.
Here’s a trick to help you speed up the cooking process of your broccoli take a little bit of water and then put a lid over top that’ll create some steam which will help cook your broccoli and it’ll be done a little sooner I mean you can also use frozen broccoli which is even quicker but I’m using.
Fresh so folks remember I told you that you the broccoli will start to be getting close to being done when it changes a bright green look at that gorgeous color that’s developing I’m going to get my fork and I’m going to test it okay all right it’s not quite down we’re going to leave that a little longer I’m going to put the lid back.
On all right I’m going to check the broe again ooh it’s almost there so what I’m going to do is I’m going to let that continue cooking now without the lid on another way to speed up this whole process is cut up all your broccoli and Par boil it first and then cook it in the walk lots of different ways to help all right it’s been about 8 minutes.
Our broccoli is done now you don’t want to cook it like all the way all the way we want it almost we’re almost cooking it like a little past the halfway point because remember we will be putting it back in the walk with the sauces cook a little bit more we don’t want our broccoli to be mushy okay so broccoli goes in.
Here now you don’t have to use olive oil if you are watching your calorie and you’re um and you’re worried about that you can use a little bit of chicken stock um when you cook the next vegetable but I am uh I’m going to use oil all right so a little bit more avocado oil I’m just adding a little bit next we are adding an entire red.
Pepper I like to use red pepper because they are the sweetest did you know um a pepper starts off as green then it turns yellow then orange and then red that’s why they’re more expensive it takes more time and they’re just better guys so buy the red ones look for deals okay so we’re just going to Red Pepper doesn’t take as long to cook as.
Broccoli and again we’re only going to cook it about halfway guys we don’t want it to be mushy these are getting close guys they’re even getting a little uh some CH on them some yumminess I going these cook a little bit more but they are almost there all right these is are done now you could also use the cover trick I.
Show you the broccoli on the peppers I probably put like I don’t know if I put water in them because there there’s a lot of water in Peppers um so I don’t think you’d have to do that okay so in they go to our Bowl put this back on a little smidge more olive oil oh well I’m avocado oil I’m using but if you have olive oil use that I just like.
Avocado oil with this kind of thing because it has a higher smoke point all right now we’re going to add our onions so you want to cook your onions till they’re about a little bit translucent okay so these onions are perfect you see how theyve gotten a little bit of color on them all right so.
Now we’re going to add add uh two to three cloves of garlic depending on how much garlic you like this is 2 and 1/2 tspoons of fresh ginger mix that about we’re going to let that cook a little bit so the garlic is infused we don’t want Let The Garlic cook too long before adding the liquid because it will burn we just want it to.
Kind of get a little juice happening before we do that okay all right now we are going to add what the juice of an entire lime all right now guys this is where a really easy cheat comes in that’s really going to help you now you could make your Thai green curry paste and scratch pound out all those.
Herbs but I don’t feel like doing that and you probably don’t feel like doing it either so this is what I get all right check your curry paste guys because some are hot hotter than others this is a bit more mild and what I usually end up using like half the container okay just going to let that cook a.
Little bit get those aromatics coming out oh amazing now we have two cups of full fat coconut milk you could use a light coconut milk here but I just find the full Fett has a little bit more anxiousness so you do you guys I’m also going to turn down my.
Burner to a five it was at like a a five and 1 half six so I’m just going to turn that down slightly and stir this around we’re going to let this cook a little bit so all the spices and the garlic and stuff can develop a little bit all right it’s been about 2 or 3 minutes uh like I said we.
Wanted to cook that a little bit so all the flavors would come out I’m going to taste it to see if it needs anything if it needs more tii paste or if it’s not spicy enough at this point also if you wanted you could add a bit of chili flakes that’s not quite tied but if you had some of those little small tied chilies they could go in um probably.
When you put the onions in they’re super hot so remember to take the seeds out all right so I’m going to taste this and see I think I might add a little bit of black pepper now that’s not very Thai but I don’t have any Thai chilies right now I want a little bit more kick and My Thai paste is more the mild side so we use what we.
Have pepper oh and guys I forgot one of the most important ingredients fish sauce I know you’re thinking it’s fish sauce your tiger Curry that you buy at the takeout place they all have fish sauce it gives it some kind of umami kind of backbone flavor you don’t taste a fishiness it just kind of gives it that what it needs.
Now if you don’t have fish sauce don’t worry about leave it out and it’ll still taste great but I’m going to grabb mine this is what the thae fish sauce looks like there are different brands you can find this kind of thing now in most grocery stores in the international aisle so I’m just going to do a couple little shakes it’s quite strong so you.
Don’t need a lot we’re going to stir this a bit okay then I’m going to taste it again clean spoon okay oh that’s really coming together guys want I just a little bit more fish sauce couple drops oh that is.
Yummy okay now we are going to add a can of baby corn I love baby corn I love eating little miniature things they’re so fun and I just add them whole whoop water chestnuts I love the texture of these I’m adding a can I’ve already cut them like a little bit oh and I just wanted to remind you remember if you have any questions about.
This recipe or other recipes or just cooking questions in general feel free to drop me a comment in the comment section and I’ll answer you all right now we’re going to add those vegetables we had cooked our broccoli and our red pepper before you add the vegetables if you want your sauce to be a little thicker you could totally add do a.
Little corn starch solution um but I’m not too concerned with that okay now we’re adding our shrimp guys shrimp tastes like very very little time to cook so you want to add those at the very end so come and take a look at my shrimp these are tiger shrimp um you can get them sometimes that have all the shell removed some shrimps.
You’ll find have everything but the tail removed so for convenience sake if you can find the shrimp that have all of the things remov the shell and everything that’s the quickest but if not get what you can and when you get home and it’s see frosted you can always take the skin off sometimes the ones that are the U the shell still on them are.
Cheaper so we want to cook these until they turn pink okay that doesn’t take very long so I’m just going to carefully combine those oh my goodness this is going to be so fantastic I cannot wait to eat see this one’s already starting you see how quick that takes does not take long guys do you see how the shrimp have.
Changed they this beautiful pink now they’re getting a little now we want to take this off the heat um they are perfect because if we leave it on the heat they will continue to cook and kind of shrink because shrimp have a lot of water in there too so we want to kind of avoid them getting Teensy tiny now to go with this you could.
Totally cook some beautiful jasmine rice but I’m going to show you h a new noodle well it’s not new but some people may not know about this noodle it’s called a conj noodle so conack noodles here they are they are actually quite high in fiber there’s 4 G of fiber in every third cup um they don’t have any taste.
They’ll take on whatever you put them in kind of like a tofu and they are very low carb goodness I think there’s 17 calories in this whole package um so if you are doing a keto or again watching your carbs a great option they’re also gluten-free and soyf free and uh oh there’s a they’re a source of calcium I had no idea great okay so I’m going to.
Open up the package using my sissors okay and this is what they look like come in this package all right um so you don’t have to cook these on the stove like they’re usually just ready to go what I’m going to do is I’m going to cut it open and I’m going to put them in my.
Strainer and then I’m just going to rinse a put a bit of hot water on them okay so putting my strainer in there cut my noodles over the strainer so if there’s any leakage it doesn’t go all over my floor and then we’re going to just do that they feel kind of squidy actually I really like the texture of them all.
Right so I’m going to separate them my hands are washed guys just so you know I did that between cuts all right we’re going to just put some hot water over and we’ll just do this just rinse them a little bit okay it’s not super hot it’s like lukewarm and then give a couple.
Shakes and that’s all they need super simple super quick and super tasty and remember guys if youve enjoying these beautiful recipes please like And subscribe it helps the YouTube algorithms okay so I’m going to start by putting my noodles on the.
Bottom yum and then we’re going to top it with our amazing Curry okay so we’re going to dish out this gorgeous Thai curry oh my goodness guys I wish you could smell this this so good some peppers some more corn yes and some more.
Shrimpies I totally count the shrimp to make sure we get an equal amount because there’s no way I am not getting as much shrimp as I can and there you have it folks Thai green curry shrimp with the coconut ginger garlic lime all of the goodness sometimes what I like to do at the very end is I take a fresh lime and I just squeeze it.
Over and it just lifts and brightens everything at the very end on my noodles all right I cannot resist I’m going in for a little bite so I’m get a little bit of a noodle of the noodle and oh I’m going to take one of these amazing shrimp trly twirl here I go you can’t get any better than that.
You really can’t try this at home let me know how it goes
