World Market Recipe Box

world market recipe box
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Welcome to our World Market Recipe Box! As an avid foodie and recipe collector, I’ve decided to compile some of my favorite recipes from around the world and share them with you. This recipe box includes a variety of dishes that are perfect for any occasion, from quick weeknight dinners to elegant dinner parties. So, whether you’re an experienced cook or a novice in the kitchen, there’s something here for everyone.

Thai Green Curry with Shrimp


  • 1 lb. shrimp, peeled and deveined
  • 1 can (13.5 oz.) coconut milk
  • 2 tbsp. green curry paste
  • 1 tbsp. fish sauce
  • 1 tbsp. brown sugar
  • 1 red bell pepper, sliced
  • 1 green bell pepper, sliced
  • 1 onion, sliced
  • 1 cup fresh basil leaves, chopped
  • 2 tbsp. vegetable oil


  1. In a large pot or wok, heat the oil over medium-high heat. Add the curry paste and stir for 1 minute until fragrant.
  2. Add the shrimp and stir for 2-3 minutes until pink.
  3. Add the coconut milk, fish sauce, and brown sugar. Stir to combine.
  4. Add the vegetables and simmer for 5-7 minutes until the vegetables are tender.
  5. Stir in the basil leaves and remove from heat.
  6. Serve with rice or noodles.
Nutrition Amount per serving
Calories 412
Protein 28g
Carbohydrates 13g
Fat 29g
Sodium 1061mg


  • Q: What can I substitute for shrimp in this recipe?
  • A: You can substitute chicken, tofu, or vegetables like broccoli or snap peas.

  • Q: Can I use red curry paste instead of green?
  • A: Yes, you can use red curry paste, but the flavor will be slightly different.

  • Q: Can I make this recipe ahead of time?
  • A: Yes, you can make the curry ahead of time and reheat it when you’re ready to serve.

  • Q: What type of rice is best with this recipe?
  • A: Jasmine rice is a great option, but you can also use basmati or brown rice.

  • Q: Can I freeze the leftovers?
  • A: Yes, you can freeze the curry for up to 3 months.


If you want to make the curry spicier, add more curry paste or red pepper flakes. You can also customize the vegetables based on your preferences. This recipe is great with zucchini, eggplant, or sweet potato. Don’t forget to serve with a side of rice or noodles to soak up all the delicious sauce!

For a vegetarian version, substitute the shrimp with tofu or vegetables.

If you can’t find green curry paste at your local grocery store, you can order it online or make your own by blending together green chilies, lemongrass, garlic, ginger, and other spices.

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