Better than takeout, and super addicting!
HI Everyone, and HAPPY Friday! Sorry I haven’t posted recently- I have had a super crazy week. BUT I know this recipe is worth the wait, and I hope you’ll enjoy! Some updates: I’m working on a weekly newsletter, so stay tuned and please PLEASE subscribe below if you haven’t already. For those of you who have already, I apologize for not having sent anything out this far, but I promise they’re coming.. so you’ll get the recipes once a week right to your email :) MMM talk about a little fun food motivation!
Next, I am looking to invest in a nice camera, but having a hard time choosing between a Canon, Nikon, and Sony. If anyone has any recommendations, please let me know your thoughts!! This means the pictures will be bigger and BETTER than they are now- with extra foodie delicious details. YUM YUM YUM!
& LAST but not least, let’s talk about this dish ;) If you have never tried Thai red curry, OH BOY you’re missing out. Think of it as the creamiest spicy sauce, with your favorite veggies and protein coated so nicely, and poured so smoothly over rice. Basically everything you’ve ever wanted in a sauce, and with this thick coconut base, you will not believe you made this in your own kitchen. I first fell in love with Red curry when I lived in my old apartment (which was only a few floors above), with my old roommate. She introduced me to the best Thai food in our area, which is now called Soho Thai- check it out! S’GOOOOOOD. Anyway, fast forward a few years- I was doing some recipe research one day, I stumbled upon this FANTASTIC version, which to me tastes almost exactly the same. I KNOW! SO WEIRD, considering I know absolutely nothing about Thai food, except the very few times in my life I’ve had it.
SO I challenge you to try this yourself. You will be oh so happy you did, and this is one of those super quick & easy dishes you can make on a Monday night when you are drained from the week already. And extra bonus points- you can literally add any veggies you desire, and totally replace the fish with chicken, beef, tofu.. basically whatever!
ENJOY & Happy Weekend! xx S
|Pescatarian • Dairy & Gluten Free|
I N G R E D I E N T S:
- 1/2 pound of Shrimp, peeled & deveined
- 3 Tbs Thai red curry paste
- 1/2 [13.5 oz.] can of Coconut milk
- 1/2 green pepper, sliced
- 1/2 red bell pepper, sliced
- 2 Small carrots, sliced thin
- 1 8 oz. can of bamboo shoots, drained
- 2 garlic cloves, minced
- 1 inch knob of fresh ginger, minced
- 1 tsp chili sauce (optional for extra spice)
- 1 1/2 Tbs cane sugar
- 1-2 tsp of Fish sauce (kinda smells funky, but really adds great flavor!)
- Handful of fresh basil
- Olive oil (for sauteing!)
- Salt to taste & adjust
PREPARE: Slice up all your veggies and set aside. Next, peel and clean the shrimp well and set aside separately. If you are pouring over rice, it's best to begin that now since this dish cooks super quick!
COOK: Now, in a large pan over medium heat, add a splash of olive oil. Once hot, add all of your freshly sliced veggies, bamboo shoots, garlic & ginger. Cook until they being to soften- about 8-10 minutes. Now toss in your shrimp and cook until they are just about cooked through.
SAUCY: Now, add your curry paste & sugar, and mix to combine well. Cook for just a minute or two until all your veggies are coated evenly. Now, add your coconut milk (UM YUM), fish sauce, and chili sauce. Mix it up, and toss in a nice handful of basil. Let it cook on medium while stirring occasionally for just a few minutes. Kill the heat, taste and adjust with additional chili sauce if you like it a little spicier, and salt if you need a little more kick. Serve with additional fresh basil and pour over rice, or on it's own! Lastly, devour! ;)