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You already know that you should have a strong and healthy heart. Obviously, if your heart isn’t healthy then the rest of you isn’t going to be healthy either. You already know that daily exercise and a healthy lifestyle are vital in terms of the total health of your heart. However, did you know that there are several foods that have been proven to help you improve your heart health? Go on reading to find out which foods are great for your heart.
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We hope you got benefit from reading it, now let’s go back to thai green shrimp curry recipe. You can cook thai green shrimp curry using 21 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to cook Thai Green Shrimp Curry:
- Get 1 lemongrass stalk , thinly sliced
- Take 2 chillies Thai
- Prepare 1 shallot , chopped
- Prepare 4 cloves garlic
- Get 1 ginger thumb - sized piece of
- Provide 2 Tablespoons soy sauce
- Provide 3 Tablespoons lime juice
- Take 1/2 Teaspoon coriander ground
- You need 1/2 Teaspoon cumin ground
- Prepare of 1 can coconut milk
- You need 1 Tablespoon cilantro fresh chopped
- You need 2 Teaspoons lime zest
- Prepare 1 Pound shrimp devined
- Get 1/2 Tablespoon ginger ground
- You need 1 Teaspoon brown sugar
- Provide 1/2 Teaspoon paprika
- Take 1/2 Teaspoon cayenne
- Take 1 Cup water
- Provide 2 Tablespoons oil
- Provide 1/2 Cup vegetable stock
- Provide To Taste salt pepper and
Steps to make Thai Green Shrimp Curry:
- Combine ground ginger, 1 tbs of soy sauce, brown sugar, paprika, cayenne, 1 tbs of lime juice, salt and pepper in bowl. Add shrimp and cover with water. Refrigerate and let marinate for 30 minutes.
- Combine lemongrass, chilies, shallot, rest of soy sauce and lime juice, coriander, cumin, 1/4 can of coconut milk, garlic, cilantro and lime zest in food processor. Blend until it forms a thick paste.
- Heat oil in a wok over medium-high heat. Add paste and stir for about a minute, until fragrant.
- Add stock and rest of coconut milk. Bring to a boil, then reduce to low heat. Let simmer until sauce thickens.
- Add shrimp and cook until they are pink, about 4 minutes. Serve hot. Recommended with basmati rice and naan!
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