Thai Red Curry Shrimp and Vegetables
This incredibly flavorful curry is so easy and versatile. Can be made garlic and onion free or even vegetarian. Turn up the heat or keep it mild! With or without rice. You choose your way.
Equipment
- Wok or large skillet
Ingredients
- 1/2 lb large shrimp, peeled and cleaned
- 1 cup broccoli florets
- 1 cup cauliflower florets
- 1 cup fresh green beans, cut into 2 inch lengths
- 1 small red pepper, cut into strips
- 1 jalapeno, minced and used to taste, they vary in heat
- 1 cup sliced mushrooms
- 1 tbsp grated fresh ginger keep frozen in 1 inch lengths in the freezer for convenience and ease of grating
- 1 can (14 oz) full fat coconut milk
- 1/2 cup water chestnuts
- 1/4 cup sambal olek you can use chili garlic sauce if you don't have an allergy
- 1 tbsp soy sauce
- 3 tbsp olive oil or coconut oil
- 1 tbsp sesame oil
Instructions
- Prepare a large skillet or wok with oil and heat until slightly smoking. Add cauliflower and broccoli toss in oil for 2 minutes then add peppers and green beans.
- Cook for another 2 minutes and add mushrooms, jalapenos and water chestnuts. Cook all veggies for 5 min more then remove from the pan and set aside. Prep the pan with sesame oil and reheat. Add shrimp and ginger. Toss or stir cooking until just pink 2-3 minutes. Remove from pan and set aside.
- Remove from pan and set aside. Add the fatty top of the coconut milk to the pan, if it is not separated just use half of the can. Heat on medium to liquify then add the sambal and soy sauce. Bring to a boil and reduce until slightly thickened. Add remaining coconut milk boil and reduce by half. About 5-8 minutes.
- Add the shrimp and veggies to the sauce and simmer covered for another 5 minutes or until the larger veggies are tender. Serve alone or over basmati rice. Garnish with fresh chopped cilantro.
