Thai Shrimp Curry

Foodista Cookbook Entry

Category: Main Dishes | Blog URL: http://vanessasvariations.com/2009/10/29/no-more-take-out-homemade-thai-shrimp-curry/

This recipe was entered in The Foodista Best of Food Blogs Cookbook contest, a compilation of the world’s best food blogs which was published in Fall 2010.


Photo: Vanessa Bonnin
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Ingredients

1 cup organic brown jasmine rice
2 1/2 cups water
1 teaspoon organic peanut oil
1/2 organic shallot, sliced
3 cloves of organic garlic, chopped
Pinch of salt and pepper
1 organic red pepper, sliced
1 cup shredded organic carrots
1 cup sliced organic mushrooms
1 cup of snow peas
1/2 cup of whole organic sugar plum tomatoes (can also use grape
30 mediums shrimp, peeled, deveined, and thawed if using frozen
1 can light coconut milk
1 teaspoon Thai Red Curry Paste
1 teaspoon Fish Sauce
Juice of one organic lime
1 lime, sliced for garnish
4 teaspoons of sliced organic green onions, to use as a garnish

Preparation

1
Rinse 1 cup Organic Brown Jasmine Rice well
2
Add to 2 1/2 cups of water and 1 T olive oil. Bring to a boil and simmer on low, covered, 40-45 minutes until tender.
3
Meanwhile, saute shallot and garlic in 1 T peanut oil with a pinch of salt and pepper for 5-6 minutes over medium high heat
4
Add red pepper and saute 2-3 minutes
5
Add carrots and mushrooms, saute 2-3 minutes
6
Add snow peas, tomatoes, shrimp, curry paste, fish sauce, coconut milk, and lime juice; mix together well, bring heat to high and cook for about 7-8 minutes until shrimp are fully cooked
7
Serve immediately over brown jasmine rice and garnish with a slice of lime and sliced green onions
8
Because of the high sodium content of the fish sauce and the curry paste, you may want to limit your salt to just a pinch in the beginning of the recipe.
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About

I have never tasted anything so close to take-out as this dish. I wanted something different and flavorful for dinner last night and decided to cook Thai Shrimp Curry! Cooking Thai food made me a little nervous at first. Whenever I have it in a restaurant the flavors are just perfect and it seems that it would be too hard recreate this at home. Au contraire! This dish was so easy and the flavors came together beautifully! I used low fat coconut milk, brown jasmine rice, and tons of vegetables to increase the fiber and nutritional content of this dish. The result was an amazing array of tastes! I am pleased to share with you my recipe for Thai Shrimp Curry.

Yield:

4

Added:

Friday, December 11, 2009 - 9:52am

Creator:

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