Friday, November 16, 2018

Shrimp Stir Fry with Green Curry Sauce for #FishFridayFoodies

It's time for Fish Friday Foodies again.   This month we're doing Stir-Fries featuring Seafood as suggested by our hostess Karen from Karen's Kitchen Stories.
Shrimp Stir Fry with Green Curry Sauce

I was all set to use Shrimp, but decided against it.   I had some cod in the freezer but it seems to have gone walkabout so I used some Sole instead.   I've been craving fish and veggies lately anyway.
I went online and searched for a recipe and found one on this site.  And followed it.
I forgot to buy scallions the other day, but have lots of chives in my pots.  I also added an extra pepper, cause I found one called Aloha and it was gorgeous. It was red and yellow and orange.
  I also used fresh bird peppers, because I love them, and the heat they impart.  And... I added some Bok Choy Sum., cause I could.

Cooked it, tasted it and promptly made it an offering to the kitchen goddess.
I don't know if it was a combination of the spices, sauces, or just what, but I ended up dumping the whole thing. It was awful, or at least, my mouth said NO WAY!

Luckily I had some of the pepper left over, and decided to start from scratch.  I had also bought some shrimp for Thanksgiving and decided to break into that package for this.
Shrimp Stir Fry with Green Curry Sauce

And I really loved what I came up with.  

Yield: 2 servings

Shrimp Stir Fry with Green Curry Sauce and Peppers
Shrimp Stir Fry with Green Curry Sauce

prep time: 10 minscook time: 10 minstotal time: 20 mins
If you like a touch of hot, and spicy without being overwhelmed, this dish is perfect. Serve with either Somen Noodles or rice or?


1 whole Green pepper - seeded and julienned
1 whole Aloha Pepper or orange pepper - seeded and julliened
2 baby Bok Choy Sum, washed, and julienned
2 fresh bird peppers, diced
1/2 lb fresh Shrimp
1 tablespoon oil

1 tablespoon Sweet Soy Sauce
1 teaspoon Roasted Sesame Oil
1/2 teaspoon Rice Wine Vinegar
1 teaspoon Green Curry Paste
1 teaspoon cornstarch
3 tablespoons water


Heat oil in wok or shallow fry pan until very hot, add the vegetables and stir fry them for about 3-4 minutes or until the Bok Choy starts to wilt.   Add the shrimp and stir to combine, cover and let cook for 2-3 minutes or until the shrimp has turned pink and is almost cooked through.  Add the sauce. stir to combine, and let come to a boil, cook for another minute, then serve over Somen Noodles or rice. 
Created using The Recipes Generator

Sidsel Munkholm - Author
Sidsel Munkholm - Author

Sid loves to cook, feed people and have fun in the kitchen. She shares her successes and the involuntary offerings she sometimes gives the kitchen goddess as well. And she's still looking for the mythical fairy to help her clean the kitchen after a marathon cooking session. Currently working on a cookbook showcasing the recipes from her Danish heritage.


  1. Nice save! Your dish sounds delicious. I'm so glad you were able to join the party!

    1. That's what I get for procrastinating, making it at the last minute. And I loved it. Although next time I'll maybe change it up a little. I'm the cook and I get to do that.

  2. I'm sorry your first dish didn't work but the shrimp dish looks amazing.

    1. It's rare that I make something that was so inedible, but it was nasty. That's OK, I had shrimp handy and I know how to use it.


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