This is dedicated to the one I love :
Green Curry Sauce
I spent one too many years never knowing the delicious magic in which green curry is.
But thanks to a spontaneous order at a Thai restaurant about 7 years ago…. I learned.
I learned that I had wasted a whole bunch of happy taste bud possibilities. SO I wanted to come up with my own sauce version of it, so I could not only enjoy it in it’s natural form, but also as a dip and or drizzled on sooooo many things! I can’t wait for y’all to make my sauce and enjoy it as much as we did. It is SO flavorful it’s crazy. My recipe below!
Tag me on IG when ya make it!
Details of these lettuce cups : Marinated Shrimp, mango, jalapeño, cabbage, bell pepper, scallions and the magic: green curry sauce.
Green curry sauce
Heat oil in a pan.
Sauté onion and garlic until fragrant.
Then add in the green curry paste, tamari, ginger powder, salt and sugar and stir.
Add in the coconut milk and stir, continue to cook on a low heat for a few minutes.
Set aside and let cool.
Once the mixture has cooled add to a blender.
Then add all of the rest of the ingredients and blend until smooth and creamy.
Notes! Well, not really a note but- ’m gonna warn ya now- when you taste this- OMG. It is suchhhhh a powerhouse of flavors, I was so in love!
Stir all ingredients together in a bowl (except for shrimp).
Add in your thawed shrimp and marinate for 15 minutes minimum.
Sauté in a pan until cooked.
Place in a lettuce cups and add in mango, purple cabbage, bell pepper, green curry sauce, jalapeños, and scallions! Enjoy alllllll the flavors!
I have tried this with Tofu and Chicken as well and they were all delicious!
Notes Double ingredients for 1 package of Tofu, 10 shrimp or 1 lb of chicken