I have never tasted anything so close to take-out as this dish. I wanted something different and flavorful for dinner last night and decided to cook Thai Shrimp Curry! Cooking Thai food made me a little nervous at first. Whenever I have it in a restaurant the flavors are just perfect and it seems that it would be too hard recreate this at home. Au contraire! This dish was so easy and the flavors came together beautifully! I used low fat coconut milk, brown jasmine rice, and tons of vegetables to increase the fiber and nutritional content of this dish. The result was an amazing array of tastes! I am pleased to share with you my recipe for Thai Shrimp Curry.
Ingredients- Serves 4
Rice
-Rinse 1 cup Organic Brown Jasmine Rice well, and add to 2 1/2 cups of water and 1 T olive oil. Bring to a boil and simmer, covered, 40-45 minutes until tender.
Shrimp Curry (Use organic wherever possible!)
1 T organic peanut oil
1/2 organic shallot, sliced
3 cloves of organic garlic, chopped
Pinch of salt and pepper
1 red organic pepper, sliced
1 cup of snow peas
1/2 cup of whole organic sugar plum tomatoes (can also use grape or cherry)
30 medium shrimp, peeled, deveined, and thawed if using frozen
1 can light coconut milk
1 T Thai Red Curry Paste
1 T Fish Sauce
Juice of one organic lime
1 lime, sliced for garnish
4 T of sliced organic green onions, to use as a garnish
Directions
- Saute shallot and garlic in 1 T peanut oil with a pinch of salt and pepper for 5-6 minutes over medium high heat (Make sure you do not burn your garlic!! This will ruin the dish and you will have to start over)
*Because of the high sodium content of the fish sauce and the curry paste, I limited my salt addition to just a pinch in the beginning of the recipe. You may want to add salt to your own dish after you cook the meal. I always say its better to under salt than to over salt! You can always add salt, but can’t take it out.
I hope you enjoy this dish as much as I did. I was really impressed with the way it came out and I think you will too!
