Thai Coconut Curry Shrimp
Ingredients
- 2 tablespoons canola or coconut oil
- 1 1/2 cups onion finely diced
- 3/4 cups carrot sliced 1/2 inch
- 3/4 cups sugar snap peas sliced in thirds
- 2 large cloves fresh garlic minced
- 1 tablespoon fresh ginger root minced
- 3 tablespoons red curry paste
- 1 teaspoon kosher sea salt
- 2 teaspoons fish sauce
- 1 13 ounce can coconut milk non sweetened
- 1 pound raw medium shrimp peeled & deveined
- 1 tablespoon sriracha hot sauce
- 1 tablespoon honey
- 1 whole lime juiced
- 1/2 cup fresh cilantro rough chop
- 2 cups Basmati Rice cooked
Instructions
- In a large, deep skillet, heat oil over medium high heat.
- Add onion, carrot and sugar snap peas. Cook about 5 minutes.
- Add garlic, ginger root, curry paste and salt to pan. Stir until combined. Cook for 2 minutes until aromatics release their aroma.
- Turn heat down to medium-low. Add fish sauce and coconut milk. Simmer uncovered for 10 minutes. Sauce will reduce slightly and thicken a bit.
- Add raw shrimp, sriracha sauce, honey and lime juice. Stir to combine. Let simmer uncovered for 3 minutes (just until shrimp is cooked through).
- Ladle shrimp mixture with plenty of sauce over bowls of hot cooked rice.
- Sprinkle with fresh cilantro and serve with lime wedges and extra sriracha sauce.
Notes
- If you are not a cilantro fan (what is wrong with you?)...but seriously they find that there is actually a gene that makes cilantro taste like soap to some of you poor people. If that is you...please substitute fresh basil or mint...both used in lots of Thai cooking.
- If you don't have fish sauce...sub in some soy sauce.
- This recipe is only mildly spicy. If you like to sweat while you eat...crank up the amount of sriracha and add some serrano, cayenne or jalapeno chili peppers to the veggies in the beginning.
Tried this recipe?Let us know how it was!