shrimp curry

In case you have not noticed, I have a thing for curry. I like it all, Indian, Thai, you name it but I'm especially drawn to Thai curry. The flavor combination just hits a sweet spot for me, so it's something I like to make often. I've played around with this recipe to accommodate any night of the week. Though Thai curry sound complicated, the reality is that it's incredibly quick to make and it's very satisfying. 

  • Prep time: 5-10 minutes
  • Cooking time: 20-25 minutes
  • Serves 4

Ingredients:

  • 1-2 tbsp coconut oil
  • 2 cloves garlic
  • 1” knob ginger grated
  • 1lb shrimp
  • ½ tsp coriander
  • 1 tbsp thai red curry paste (I use this one)
  • 6 carrots cut into strips
  • 1 bell pepper cut into strips
  • ½ lb snow peas
  • 1 can full fat coconut milk
  • 2 tbsp coconut oil
  • 1 tbsp chopped cilantro
  • 1 tbsp thai or regular chopped basil
  • 1 tbsp peanut butter
  • 2 tsp maple syrup
  • ½ tsp salt
  • ½ cup water
  • Serve over rice or cauli-rice, if you’re grain free

Equipment:

  • Dutch oven
 speedy thai shrimp curry

speedy thai shrimp curry

Directions

Heat dutchoven or heavy bottom pan over medium heat. Add coconut oil and garlic for 30 seconds, stirring regularly.  Add the ginger and coriander and stir for another few seconds. Add the carrots and pepper and stir well to incorporate. If you need to add more oil, you can add another tablespoon. Add salt and cook veggies for 5 minutes.

Add coconut milk, peanut butter, red curry paste, maple syrup, turn down heat and simmer for 10 minutes. In the last 5 minutes of cooking, add the snow peas and shrimp. I like my veggies on the crunchy side so I prefer to only about 15 or so minutes of total cooking. If you want them softer, increase cooking time.

Add coriander and basil and give a good stir. Serve over rice or cauliflower rice with additional cilantro and basil if desired.