Thai Shrimp Coconut Curry
Better than take out, this meal is balanced, fast and easy. All the flavor and nutrients you need in one pot. If you are not into the shrimp, you could make with chicken or sauteed blocks of firm tofu.
Ingredients
- 3-4 Tbsp olive oil
- 4 cups cooked rice
- 1 cup sweet onion, minced
- 2 Tbsp garlic, minced
- 1 Tbsp ginger root, minced or grated
- ½ tsp cayenne pepper
- 2 Tbsp yellow curry powder
- 1 can coconut milk, full fat
- 1 cup green beans fresh trimmed and cut into 1 inch pieces
- 1 sweet bell pepper, thinly sliced I like to use red for this recipe. The color is great!
- 3 lbs shrimp, raw and tails off
- 3 Tbsp fish sauce
- to taste salt & pepper shakers
- to taste cilantro, fresh chopped
Instructions
- Get the rice cooking.Prep, slice, cut and chop all the ingredients so they are ready to go. Rinse and pat dry the shrimp.
- Bring 5 cups of water to a rapid boil. Add in the beans and bell pepper slices. Boil hard for 1 minute to blanch them. Quickly remove them back to a clean bowl, using a large mesh strainer. Rinse the vegetables with cold water to stop the cooking process. Set aside.
- Heat a heavy bottomed pot over medium-high heat. Add the oil. Sauté the onions, garlic, ginger. Once the onions are soft and fragrant, turn the heat down slightly. Add the cayenne and curry powder. Sauté about 1 minute longer to activate the spices.
- Stir in the beans and peppers and stir for 1-2 minutes over medium heat.
- Shake the can of coconut milk before opening and adding into the pot. Heat over medium-high heat while scraping the bottom of the pot to loosen all the flavor. Stir often till the milk is heated through.
- Add the shrimp into the heated mixture. Stir over medium heat. Constantly turn the shrimp over and they coil and pinken up. Be careful not to over cook.
- Remove from heat and stir in the fish sauce. Salt and pepper to taste. Serve over hot rice and garnish with cilantro.
Notes
For Chicken - Cut up 2 pounds of thigh or breast meat. Set aside and put it in, in place of the shrimp. It will take longer to cook and the heat can be turned up to a medium-high heat. Proceed the rest as directed.
For Tofu - Cut up firm tofu into bite sized pieces. Sauté in a skillet with oil and a little garlic till all the sides are a little crispy. Set aside and add in at the very end with the fish sauce.