Red Curry Shrimp
An easy one pot dish that tastes like it took way more effort than it actually does. Prep the veggies ahead of time, and you can have dinner on the table in 15 mins! Goes great served with some coconut lime cauli-rice (see recipe notes below).
Servings: 4
Ingredients
- 2-3 tbsp olive oil
- 1 onion
- 2-3 cloves garlic
- 1 inch ginger
- 1 chilli pepper / jalapeño
- 1 carrot
- 1 green pepper
- 1 cup snow peas
- 1 cup broccoli florets
- 1 cup mushrooms
- 1 cup pineapple chunks (optional)
- 20-30 shrimp (peeled and deveined)
- 2 tbsp red curry paste my fav is this Thai cuisine experts
- 1 can coconut milk (full fat)
- 1.5 cup water
- 1 tsp fish sauce
- 2 tbsp coconut aminos
- 1 tsp salt
- 5-8 basil leaves (thai or cinnamon basil is best, but regular basil will work too)
Instructions
Prep the Ingredients (can be done ahead of time):
- Slice the onions, ginger, chilli, carrot, green pepper, broccoli and mushrooms into thin strips. The idea is to make them all the same size as the snow peas so everything looks the same and will cook at the same time. Mince the garlic and finely chop (chiffonade) the basil.
- Remove the stingy bits from the snow peas (grab one end and pull - the string should come right off).
Assemble the Curry (this part is very quick, so have everything ready to go):
- Heat 2 tbsp oil in a large pot or wok on medium-high heat.
- Start with the carrots, stir-fry for about 3 mins -stirring often.
- Add the onion, chilli and garlic. Stir-fry a few more mins till onions start to turn translucent.
- Add the mushrooms and broccoli. Stir-fry for a few mins to warm up.
- Add the snow peas and peppers. Give it another couple of mins. Keep stirring.
- Add the coconut milk, water, red curry paste, fish sauce, coconut aminos, salt and pineapple, if using. Stir to combine and let the curry come to a boil.
- When the curry is boiling, add the shrimp and stir so they are all submerged. Allow the curry to come to a boil once more, stirring occasionally. Keep an eye on the shrimp. When they turn opaque. They are done (about 3-5 mins). Turn off the heat, top with basil leaves and serve with rice or cauliflower rice to keep it paleo.
Notes
This tastes great served over rice noodles, or on coconut lime cauliflower rice - Take about 2 cups of cauli-rice and stir-fry in 1 tbsp of oil on medium heat till softened (about 5 mins). Add 1 cup of coconut milk and juice of 1 lime. Allow the liquid to absorb and cook through (about 5 mins). Add some thai basil on top if you have it.