Thai · main

Green Curry With Shrimp And Fish (Kaeng Khiao)

Green Curry With Shrimp And Fish (Kaeng Khiao) reads umami 6.4, funk & ferment 5.5 and salinity 5.2 on Palate's 0–10 flavor X-ray — a Thai main, about 30 min. Measured from the recipe itself: ingredients and technique.

The flavor X-ray — six axes, 0–10

• Umami & Savory — 8.0 / 10
• Sweet & Fruity — 5.0 / 10
• Sour & Bright — 6.4 / 10
• Bitter & Earthy — 1.9 / 10
• Rich & Fat — 5.6 / 10
• Aromatic & Spice — 4.1 / 10

The measured notes (of 18)

Umami 6.4 · Funk & Ferment 5.5 · Salinity 5.2 · Marine & Briny 5.2 · Citrus 5.0 · Richness 4.9 · Sourness 4.5 · Sweetness 4.3 · Allium 3.5 · Herbaceous 3.2 · Nutty 2.4 · Fruity 2.4 · Heat 1.8 · Earthy 1.8 · Floral 1.7 · Warm Spice 1.5 · Bitterness 0.8

What's in it (18)

• 2 tablespoons lemongrass, grated (or dried, ground)
• 1 tablespoon galangal (fresh, dried ground or regular ginger)
• 1 teaspoon cumin
• 1/2 cup fresh cilantro
• 7 -8 garlic cloves
• 1 medium green bell pepper
• 5 jalapeno peppers, seeded (more or less, to taste)
• 1 teaspoon shrimp paste
• 1 teaspoon lime zest, grated
• 1 (14 ounce) can coconut milk
• 1 lb white fish fillet, firm, cut in 1/2-inch strips
• 3/4 lb shrimp, shelled and deveined
• 1/4 cup fish sauce
• 2 tablespoons sugar
• 1/2 cup coconut cream
• 3 tablespoons lime juice
• basil leaves (garnish)
• 1 -2 avocado (garnish)

Time & effort: about 30 min (25 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 100.6 kcal, 5.9 g protein, 5.8 g fat, 7.2 g carbs

Dietary: Contains meat · Contains seafood · Contains dairy — engine-derived; double-check anything allergy-critical.

How it's cooked (7 steps)

1. To make Curry Paste.
2. Place all the nine green curry paste ingredients (to the lime peel) in a blender/processor and process until smooth. If too dry, add a couple tbsp water to get a constancy that will process smoothly.
3. Pour the coconut milk and green curry paste into a large saucepan and heat 'til boiling.
4. Add the fish pieces, shrimp, fish sauce, and sugar. Cook at a med. simmer for 5-minutes.
5. Add the coconut cream and lime juice. Stir to combine. Taste to adjust seasonings. Add more fish sauce or lime juice instead of salt.
6. Peel, seed and slice the avocado(s).
7. Serve with white jasmine rice and garnish with basil leaves and/or avocado slices, and lime wedges.

Dishes with a similar flavor shape

• Goi Ga (Chicken Salad) — Vietnamese
• Thai Coconut Curry Chicken Soup — Thai
• Coconut Curry Shrimp — Thai
• Thai Coconut Chicken Soup (Tom Kha Gai) — Thai
• Thai Coconut Turkey Meatballs in Red Curry — Thai

Keep reading: what umami, funk & ferment, salinity mean in the flavor lexicon · the world's cuisines, by flavor.

See how this dish fits your palate — take the short taste test →

Every number above is Palate's engine-measured estimate, computed from this recipe's ingredients and techniques — not human-tasted ratings or reviews.