Sometimes curries may look alike as in Thai yellow and massaman but they have different flavors and heat levels. Try out all kinds of curries. I for one am not a huge fan of Indian curries because there is always too much turmeric and cumin in my opinion.
Ingredients:
1/2 pound uncooked, prepared shrimp
1 bunch green onion
1 cup shredded carrot
1 cup diced mushroom
4 minced garlic cloves
4 tbsp soy sauce
2 tsp grated lemon grass
1 tbsp palm sugar
1 lb diced chicken breast thawed and at slightly above room temp
1/2 large sweet onion sliced
3 cups prepared fresh broccoli
3 cups yellow squash cut into small chunks
Thai yellow curry paste
Coconut milk
Egg roll wrappers
1 Tbsp diced fresh ginger
Jasmine rice
Step 1:
Marinate shrimp in soy sauce, ginger, garlic, lemon grass, and palm sugar for about 30 minutes. Remove shrimp and drain any extra liquid. Stir fry in a very very hot wok with a tad bit of high burn point oil ie canola, peanut, grape seed. Sear the shrimp and make sure it is all the way cooked. Pull out set to the side. Stir fry 3 cups broccoli, yellow squash, and sweet onion only in 3 cup increments. Do not overload the wok or you will steam the food not stir fry it. Toss constantly and when you see a slight golden coloration forming add a tad but of water to steam the veggies a bit. Make sure the veggies are still crunchy though mushy veggies are no good. Set the veggies to the side but do not add with the shrimp. Chop shrimp up into small pieces and add to diced mushroom, carrot, and green onion.
Step 2:
Make sure your chicken is cut into small chunks, stir fry until almost done and you have seared the meat. Reduce heat, add coconut milk, Thai curry paste to desired level, and the veggies you stir fried earlier. Let simmer until chicken is all the way done.
Step 3:
Stuff your egg roll wrappers with the shrimp mixture, fry until golden brown, drain excess oil. Place curry over rice or rice noodles and enjoy!
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