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Thai Green Shrimp Curry

Thai Green Shrimp Curry reads umami 6.1, funk & ferment 5.4 and salinity 5.3 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 — 7.6 / 10
• Sweet & Fruity — 5.1 / 10
• Sour & Bright — 4.1 / 10
• Bitter & Earthy — 1.3 / 10
• Rich & Fat — 4.8 / 10
• Aromatic & Spice — 4.0 / 10

The measured notes (of 18)

Umami 6.1 · Funk & Ferment 5.4 · Salinity 5.3 · Sweetness 4.7 · Marine & Briny 4.2 · Richness 4.1 · Citrus 3.5 · Heat 3.3 · Allium 3.2 · Herbaceous 3.1 · Nutty 2.3 · Warm Spice 2.1 · Sourness 2.0 · Floral 1.7 · Fruity 1.4 · Earthy 1.2 · Bitterness 0.7

What's in it (17)

• 15 green chili peppers
• 3 pieces galangal, sliced
• 1 teaspoon coriander root, chopped
• 1 teaspoon caraway seed, chopped
• 1 teaspoon lime zest
• 2 tablespoons lemongrass, sliced
• 1/2 teaspoon nutmeg
• 7 garlic cloves
• 14 red onion (small)
• 1 teaspoon shrimp paste
• 2 14 cups coconut milk
• 3 tablespoons fish sauce
• 12 tablespoon sugar
• 34 kg shrimp, cleaned and shelled
• 34 cup sweet peas
• 3 green chili peppers
• 10 basil leaves

Time & effort: about 30 min (20 min active) · effort: involved

Nutrition (per 100 g, engine-estimated): 70.1 kcal, 12.4 g protein, 0.9 g fat, 3.3 g carbs

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

How it's cooked (8 steps)

1. Pound all ingredients of curry paste until smooth.
2. Heat half a cup of coconut milk until the oil comes out.
3. Stir-fry the curry paste for a while.
4. Add fish sauce and sugar.
5. Add shrimp and fry.
6. Add the remaining coconut milk and let it boil.
7. Add sweet peas and green chili peppers and boil for a few minutes.
8. Add basil and remove from heat.

Dishes with a similar flavor shape

• Spicy Lemongrass Chicken Banh Mi — Vietnamese
• Kai Yang (Grilled Chicken) — Thai
• Amok Trey (Steamed Fish Custard in Banana Leaf) — Cambodian
• Thai Coconut Curry Mussels — Thai
• Vietnamese Lemongrass Beef Stir-Fry — Vietnamese

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

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