Red Thai Curry with Shrimp
This is probably my favourite food. You can easily substitute cooked, sliced chicken for the shrimp but is just so easy with shrimp and very tasty. My version is packed with veggie goodness just to add to the health benefits. I usually serve this over brown jasmine rice but it would work equally as well over riced cauliflower. I was cooking for 5 people and a toddler so I made quite a bit. I will half the ingredients in this recipe but know that it doubles well. I only had 1 can of coconut cream so I just added a bit more broth and curry paste and it was good so it's a pretty versatile and forgiving recipe.
Recipe:
Ingredients:
1 Bag frozen raw shrimp, peeled, tails off
2 green onions
Thumb sized piece of ginger grated
2 garlic cloves minced
1/2 red bell pepper sliced thin
1/2 yellow or orange bell pepper sliced thin
1 small zucchini sliced
1 small carrot grated
1 can coconut milk/cream
1/4 to 1/2 cup chicken broth
2 tablespoons Thai Red Curry paste
1 tablespoon coconut oil
Sea salt or fish sauce to taste
- Thaw the shrimp in cold water (I put the bag in my sink with cold water for an hour or so)
- Heat the coconut oil over medium heat.
- Add the onion, garlic and ginger to the pan and sauce for 1-2 minutes. Watch carefully and stir, don't let it burn.
- Add the rest of the veggies to the pan, stir and let cook for 3-4 minutes, stirring occasionally until tender but not soft.
- Add in the curry paste and stir to coat the veggies.
- Add a tablespoon of broth to the pan to deglaze and stir up and bits stuck to the pan.
- Pour in the entire can of coconut milk and then add the remaining broth to the can to swirl around and get all of the stuff coating the sides and bottom.
- Allow to cook for 6-8 minutes stirring occasionally. Make sure all the curry paste is incorporated.
- As you cook, watch the consistency. Add more broth from the coconut milk can as needed.
- Taste and add more curry paste if needed and season with a pinch of sea salt or about 1 tsp of fish sauce (to taste).
- Add the shrimp and return the pan to a simmer. Let simmer for about 5 or 6 minutes until the shrimp are pink and cooked through.
- Enjoy! And I mean, savour. every. single. bite.
Options: Add in fresh snow peas with the veggies, serve with bean sprouts on the side, add in as much of a red Thai chili pepper as you can handle (take the seeds out for less heat), serve with Sambal Olek (Red Chili Paste) on the side so everyone can add their own level of heat.
Nutritional Information:
Calories 219, Fat 12g, Carbs 9g, Protein 17g, Sodium 695mg, Potassium 223mg, Sugar 3g, Fiber 1.6g
2 green onions
Thumb sized piece of ginger grated
2 garlic cloves minced
1/2 red bell pepper sliced thin
1/2 yellow or orange bell pepper sliced thin
1 small zucchini sliced
1 small carrot grated
1 can coconut milk/cream
1/4 to 1/2 cup chicken broth
2 tablespoons Thai Red Curry paste
1 tablespoon coconut oil
Sea salt or fish sauce to taste
- Thaw the shrimp in cold water (I put the bag in my sink with cold water for an hour or so)
- Heat the coconut oil over medium heat.
- Add the onion, garlic and ginger to the pan and sauce for 1-2 minutes. Watch carefully and stir, don't let it burn.
- Add the rest of the veggies to the pan, stir and let cook for 3-4 minutes, stirring occasionally until tender but not soft.
- Add in the curry paste and stir to coat the veggies.
- Add a tablespoon of broth to the pan to deglaze and stir up and bits stuck to the pan.
- Pour in the entire can of coconut milk and then add the remaining broth to the can to swirl around and get all of the stuff coating the sides and bottom.
- Allow to cook for 6-8 minutes stirring occasionally. Make sure all the curry paste is incorporated.
- As you cook, watch the consistency. Add more broth from the coconut milk can as needed.
- Taste and add more curry paste if needed and season with a pinch of sea salt or about 1 tsp of fish sauce (to taste).
- Add the shrimp and return the pan to a simmer. Let simmer for about 5 or 6 minutes until the shrimp are pink and cooked through.
- Enjoy! And I mean, savour. every. single. bite.
Options: Add in fresh snow peas with the veggies, serve with bean sprouts on the side, add in as much of a red Thai chili pepper as you can handle (take the seeds out for less heat), serve with Sambal Olek (Red Chili Paste) on the side so everyone can add their own level of heat.
Nutritional Information:
Calories 219, Fat 12g, Carbs 9g, Protein 17g, Sodium 695mg, Potassium 223mg, Sugar 3g, Fiber 1.6g
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