Thai Shrimp and Vegetable Curry
- Reviews 6
Ready In: 40 mins
Serves: 3-4
Ingredients
- 1 tablespoon peanut oil
- 1 small onion, chopped (optional, may substitute bamboo shoots but add those when you add coconut milk and do not saute)
- 2 garlic cloves, chopped (2 to 3)
- 1 medium zucchini, roll cut
- 8 ounces button mushrooms (halved or quartered)
- 1 bell pepper, chopped
- 1 hot chili pepper, sliced (Thai style or serrano preferred, 1 to 3)
- 14 ounces light coconut milk
- 1 tablespoon red curry paste (amount to taste, 1 to 3)
- 3 -4 kaffir lime leaves or 3 -4 substitute some lime zest or 3 -4 lemongrass
- 2 teaspoons Splenda granular (or to taste)
- 2 tablespoons fish sauce (nam pla)
- 1 lb large shrimp, peeled and deveined
- 2⁄3 cup chopped fresh basil leaf (preferably Thai basil)
Directions
- In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
- If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.
- Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
- Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
- Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
- Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).
- Either stir basil into the curry or use as a garnish, whichever you prefer.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off