Saturday, April 9, 2011

Thai Shrimp Curry

This is a tasty dinner that can be thrown together pretty quickly. I got the base recipe from Bon Apetit and doctored it up with more spice and veggies. Really easy recipe to play around with and adjust the flavors to your liking. This is another good one that you could easily make vegetarian. Enjoy!

Thai Shrimp-Halibut Curry
Recipe adapted from Bon Apetit

  • 4 large limes
  • 1 tablespoon vegetable oil
  • 1 cup chopped shallots
  • 1 large red bell pepper, cut into 1/2-to 3/4-inch dice
  • 1 large carrot, peeled and slicd
  • About 1-2 cups of chopped broccoli and/or cauliflower
  • 2 tablespoons minced peeled fresh ginger
  • 3 1/2 teaspoons Thai red curry paste (such as Thai Kitchen brand)
  • 1 13 1/2- to 14-ounce can unsweetened coconut milk
  • 11/2 tablespoons fish sauce (such as nam pla or nuoc nam
  • 8 peeled deveined uncooked large shrimp (8 to 10 ounces)
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup chopped fresh basil
  • Sriracha or other chili sauce to taste
Finely grate enough peel from 2 limes to measure 1 1/2 teaspoons. Squeeze enough juice from 3 limes to measure 3 tablespoons. Cut fourth lime into wedges.

Heat vegetable oil in large saucepan over medium-high heat. Add chopped shallots, diced red bell pepper, carrot, broccoli, cauliflower, and minced ginger; sautè until shallots are tender and peppers soften, about 5 minutes. Stir in curry paste, coconut milk, fish sauce, 1 1/2 teaspoons lime peel, and 3 tablespoons lime juice. Simmer gently, stirring often, about 5 minutes. Sprinkle shrimp with salt and pepper. Add shrimp to curry sauce. Return to very gentle simmer and cook just until fish and shrimp are opaque in center, 5 to 6 minutes. Season to taste with salt, pepper, and sriracha. Gently stir in cilantro and basil; serve with lime wedges.

296 calories, 9 g fat, 1 g fiber (Even less fat and calories if you use lite coconut milk.)