Continuing on with my Thai kick, I made this deliciously simple shrimp and veggie curry. It is amazing how easy it is to make Thai food at home, and not just any Thai food, but food that tastes better than your favorite take out spot and is healthier!! I served this over my infamous Cauliflower Rice, and started with a refreshing Cucumber Cabbage Salad.
Shrimp and Veggie Green Curry (Difficulty-Easy; Serves 4)
- 1 can coconut milk
- 4 oz. green curry paste
- 1 c. organic low-sodium chicken broth
- 1 organic red bell pepper, sliced into strips
- 1 small onion, chopped
- 4 oz. organic snap peas
- 8 oz. organic bok choy, quartered lengthwise
- 3-4 sprigs organic Thai basil, with stems (or regular basil)
- 1 serrano chile
- zest of 1 organic lime
- 1 tsp. sesame oil
- 1 pound medium shrimp, peeled and deveined
- salt and pepper to taste
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup lightly salted peanuts, chopped
In a large wok or saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, whisking constantly until smooth, about 2 minutes. Add the chicken broth, bell pepper, onion, basil, chile, lime zest, and sesame oil. Bring the mixture to a simmer over medium-low heat. Cover the pan and cook until the vegetables are tender, about 8 minutes.
Season the shrimp with salt and pepper. Remove the lid from the curry and add the shrimp, snap peas and the bok choy. Simmer, uncovered, until the shrimp is cooked through, 5 to 7 minutes. Remove the basil sprigs and discard.
Ladle the curry into bowls. Garnish with the cilantro and peanuts.