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Thai Shrimp and Vegetable Curry

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In this recipe vegetables and shrimp are simmered together in a fresh, sweet coconut sauce infused with green chilis, lemon grass, cilantro and kaffir lime leaf.

Ingredients

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  • 1/2 tablespoon coconut oil
  • 1 cup thinly sliced shallots (3 medium)
  • 1/2 cup chopped scallions, white and green parts (3–4 scallions)
  • 2 garlic cloves, minced
  • 1 – 2 tablespoons Thai green curry paste, to taste
  • 1 can original or simple coconut milk
  • 1/4 cup water
  • 2 tablespoons fish sauce
  • 1 tablespoon coconut sugar
  • 2 cups butternut squash cut into 1/2” cubes (sweet potatoes can be used instead)
  • 1 1/4 cups cauliflower cut into small florets
  • 1/2 cup zucchini cut into cubes
  • 1/2 pound large shrimp, peeled and deveined, thawed if frozen*
  • 1/4 cup chopped fresh cilantro
  • Lime wedges, for serving

Instructions

  1. Heat the oil in a large skillet over medium-low heat. Add the shallots and cook, stirring frequently, until soft, about 2 minutes. If the shallots start to brown, reduce the heat to low.
  2. Add the scallions, garlic and green curry paste, and stir-fry for 2 minutes while separating the curry paste and mixing it with the vegetables.
  3. Add the coconut milk, water, fish sauce and coconut sugar and bring to a gentle boil.
  4. Add butternut squash, cover and simmer on low for 6 minutes.
  5. Add cauliflower and zucchini, simmer another 3 minutes.
  6. Add the shrimp and cook, turning them over halfway through to cook evenly. Cook until the shrimp are just cooked through, they’ll look pink, and vegetables are crisp tender, 3-4 minutes.
  7. Serve in bowls topped with cilantro and lime wedges.

Notes

I use 8 -10 already cleaned wild shrimp from US Wellness Meats , 4 or 5 per person.

Find it online: https://eatwellenjoylife.com/thai-shrimp-and-vegetable-curry/