Chef Eric Wells is teaching a summer Thai cooking class at the downtown campus of the Western Reserve School of Cooking. Chef Wells shared a recipe with Fox 8's Stefani Schaefer for his Thai Shrimp Curry - a dish he says is nice and light, yet bold with Thai flavors.
Click here to learn more about Chef Wells Thai cooking class at the Western Reserve School of Cooking.
To learn more about Chef Eric Wells and his personal chef services click here.
Thai Shrimp Curry
1 teaspoon vegetable oil
1 cup onion, sliced thin
1 cup green onions, chopped
2 tablespoons green curry paste
1 14oz can coconut milk, unsweetened
1 cup chicken broth
¼ cup Thai fish sauce
1 teaspoon lime juice
2 teaspoons sugar
2 tablespoons lemongrass, minced
2 lbs large shrimp, peeled and deveined
Cilantro, to garnish
Lime wedges, to garnish
Heat oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, broth, fish sauce, lime juice, sugar and lemongrass and bring to a boil for about 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl. Garnish with cilantro. Serve, passing lime wedges separately.
Yield 6 servings