921
SHRIMP IN GREEN CURRY SAUCE
BY CHEF MAROUN CHEDID
Serves 10 | Prep/cooking 1 hour 30min
INGREDIENTS |
- 3000g lemongrass infused Basmati rice
- Coriander leaves
- Roasted almonds
- French thyme leaves to garnish
- Dry raisins to garnish
- Fried onion to garnish
- 2200g shrimp with green curry sauce
Curry Sauce
- 200g diced onion
- 50ml vegetable oil
- 185g green bell pepper Julienne
- 195g diced eggplant
- 75g milled green curry paste
- 25g yellow curry paste
- 100g spinach leaves
- 50g dehydrated chicken stock
- 1250ml water
- 135g mango chutney
- 100ml fish sauce
- 100g spinach leaves
- 8g mint chiffonade
- 6g basil chiffonade
- 3g lime zest
- 300ml coconut milk
- 40g corn flour
- 1kg cooked shrimps
PREPARATION |
- Place the basmati all around the platter, then the shrimp curry sauce in the center.
- Garnish with coriander leaves, roasted almonds, dry raisins and fried onion.
For the shrimps with curry sauce
- Sauté the onions, with vegetable oil, then add green bell pepper and eggplant.
- Add green and yellow curry paste, spinach leaves, chicken stock, water and mango chutney, and cook for 45 mins.
- Add fish sauce and blend using the hand held blender.
- Add the spinach leaves, mint, basil, lime zest and coconut milk. Thicken with corn flour.
- Add the cooked shrimps, stir for 1 min and take off heat.
OTHER RECIPES BY MAROUN CHEDID |