This is how we do curry…RED THAI CURRY that is!
Looking for a quick meal that you can grab from your pantry and freezer? Here it is. Basically if you have coconut milk, red curry paste, veggies, garlic and ginger on hand- you can make this quicker than you can get to a fast food restaurant. Proteins such as shrimp, chicken or beans w/ extra veggies & some peanuts can be added. I keep frozen garlic and ginger (I get mine from Trader Joe’s or Target) in my freezer at all times. Simply serve with rice, couscous or some naan bread and you’re all set for a quick and delicious meal. I add chopped peanuts, mint, basil and or sriracha – if I happen to have them on hand. But again, you don’t even need very many ingredients to make it yummy.
Thai Shrimp Curry
Ingredients for Curry:
- 2 tablespoons vegetable or other light oil, (eyeball it)
- 1 1/2 pounds large shrimp, peeled and deveined with tails removed (optional, chicken can be used also but should be cooked longer than shrimp)
- 6 ounces, about 1/3 pound, shiitake mushrooms, stemmed and thinly sliced (optional)
- 3 cloves garlic, grated or finely chopped
- 1-inch ginger root, peeled and grated or finely chopped
- 4 scallions, chopped into 1-inch pieces, whites and greens
- Salt and pepper
- 2 tablespoons mild or hot red curry paste
- 2 roasted red peppers, sliced
- 1 cup unsweetened coconut milk
- 1 cup frozen peas
For Couscous & Garnish:
- 1 1/2 cups chicken stock
- 1 tablespoon butter
- 1 lime, zested and juiced
- 1 1/2 cups couscous
- 1 cup shredded fresh basil leaves
- 1/2 cup chopped peanuts, for garnish (optional)
- fresh basil or mint (optional)
- sriracha (optional)
Heat a couple of tablespoons of vegetable oil over high heat. Add shrimp (or chicken) and toss 2 minutes then add the mushrooms, garlic, ginger, scallions, salt and pepper and cook 3-4 minutes more tossing constantly. Stir in curry paste, roasted red pepper and coconut milk and reduce heat to low. Simmer a few minutes then stir in peas to heat through. If making Couscous: In a sauce pot bring chicken stock, butter and the lime zest to a boil. Add couscous and stir. Turn off heat, cover pot and let stand. Add basil and the lime juice to the pot and fluff with a fork.
Serve couscous or rice- then a few ladles of red curry. Garnish with chopped peanuts, sriracha, basil & mint if you want. Enjoy!
This was posted on July 13, 2011 and has been reposted and edited for clarity/updated information.