If you haven’t made a curry before don’t be intimidated. Recently we decided to test out a new recipe for Thai red curry and it was delicious! So comforting and satisfying with lots of flavor and loads of veggies. It comes together in less time than it would take you to order and pick up take-out.
There truly is nothing to it. A can of coconut milk, store-bought curry paste, some chopped veggies, and some shrimp all thrown into a pot create a super tasty combo of flavors. You can make it mild or more spicy depending on your preference by adjusting how much curry paste you add. I think a lot of people think Thai and curries are spicy but they don’t have to be.
Fresh Market has been offering Wild American shrimp, peeled and deveined, for $5.99 per pound on Fridays lately, making this dish even more affordable and doable.
Don’t like shrimp? You could easily sub in chicken or if you prefer no added protein this could be a great vegetarian dish too. We served it on top of Seeds of Change Quinoa and Brown Rice, a super quick, microwavable whole grain and yummy favorite of mine. Available at Publix, Target, and Costco.
Give it a try and drop me an email and let me know what you think!
Thai Shrimp and Vegetable Curry
- 1 (14ounce) can full-fat coconut milk
- 1 Tablespoon Thai red curry paste for mild heat (add more if you like it spicier)
- 1 teaspoon freshly squeezed lime juice
- 2 zucchini’s, cut into 1/4-inch rounds
- 1 medium onion, sliced
- 1 red bell pepper, seeded and cut into bite-size pieces
- 1 green bell pepper, seeded and cut into bite-size pieces
- 1 yellow pepper, seeded and cut into bite-size pieces
- 1 pound medium shrimp, peeled and deveined
- 2 cups baby spinach
- 2 Tablespoons chopped fresh basil, or more to taste
- 2 Tablespoons coarsely chopped roasted salted cashews
1. Open the can of coconut milk without shaking it. Depending on the brand, you should see a thick layer of almost solid coconut “cream” on the top of the can. If so, scoop out 2-3 Tablespoons of it and add to a large pot or Dutch oven (see photo and caption below). Place the pot over medium heat to melt the coconut fat.
2. Add the red curry paste and smash it down into the oil and mix in thoroughly. Cook for 2 minutes. Add the rest of the can of coconut milk and stir to dissolve. Bring to a simmer. Add in lime juice. Give it a taste. You can add more curry paste if you like things a little more spicy.
3. Add the zucchini, onion, and peppers and simmer for about 10 minutes, or until vegetables are just tender.
4. Add the shrimp and spinach, stir to combine, and bring back to a simmer. Cook for 5 or 10 minutes, or until shrimp are opaque and turning pink and cooked through.
5. Garnish with basil and cashews. Serve over quinoa and brown rice.
* If subbing in chicken, cut into small bite-size pieces and be sure to cook thoroughly.