Thai Shrimp and Vegetable Curry

"I put this together a couple of years ago when I was heavy into low carb. I love curries and this one suits for either low carb or diabetic. Use brown sugar instead of Splenda if you are not watching your diet and serve with rice if you like."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
photo by Karen Elizabeth photo by Karen Elizabeth
photo by Outta Here photo by Outta Here
photo by Baby Kato photo by Baby Kato
photo by Baby Kato photo by Baby Kato
Ready In:
40mins
Ingredients:
14
Serves:
3-4
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ingredients

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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.

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Reviews

  1. Karen Elizabeth
    Mmm, loved this!! I used brown sugar in place of the Splenda, but otherwise as written. An excellent Thai curry which we enjoyed over rice, leftovers were even better!!! Thanks Sue, lovely recipe, made for I Recommend tag game.
     
  2. lizzye4
    Delicious. No kefir leaves so I used lime zest, not quite the same - still good though. Also, I added a little extra regular coconut milk, which made it a little more creamy and delectable to teenage boys. Next time, I'll add more curry paste. Thanks for the recipe!
     
  3. Outta Here
    Great curry! I used a red bell pepper and cut the zuke into matchsticks. Because we don't like our zucchini too cooked, I stirred it in with the shrimp, just to heat it through. Stirred the chopped basil in at the last, and garnished with basil leaves. I used 2 tablespoons of curry paste, and might add 3 next time. Made for TOP FAVORITES of 2009 COOKBOOKS TAG GAME
     
  4. Baby Kato
    This is an incredible curry Sue. I loved all the different flavors and textures in this delicious dish. All the taste treats are present, sweet, sour, tangy and salty. I made with all ingredients listed but subed brown sugar for the splenda; I used 4 kaffir lime leaves and 1 tbsp minced lemon grass. I served with basmati rice. It was perfect. I will make this again and again. Thanks so much for sharing this winner.
     
  5. BonnieZ
    First, I'm sorry Sue, I thought I reviewed this recipe long ago. I LOVE the balance of flavors in this recipe. It is one I have returned to time and again and it lends itself well to substiting other veggies for the zucchini and mushrooms. Thank you for sharing another winner SueL.
     
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