Thursday, March 11, 2010

Thai Curry Shrimp

Before we get to the curry, trivia! The answer to the last question surprised me, the number of commercially grown varieties of fruits and veggies has declined 97% since the turn of the 20th century!!! I tried to do a quick search to find out why, but most things I found addressed the quality of commercially grown products. My only guess would be that commercial farming is selecting for superficial qualities like fast growth and appearance, and thus growing the "best" instead of variety. Any other thoughts?

Ok, back to the main event. Ever since I opened up a can of red curry paste, I've been wondering what else to do with it. I happened upon a couple of recipes that inspired this Thai Curry Shrimp dish that was pretty delicious.

I'm not sure if corn and peas are normally in Thai dishes, but I wanted more veggies so I threw them in after taking the pictures. I'm sure any veggies you have would work in this, you might just need to adjust the cooking times a bit. I bet green beans would be an especially nice addition! It came together so quickly, but you'd never know it tasting the coconut-curry broth. Perfect for busy weeknights, or leftover lunches.



Thai Curry Shrimp
adapted from Aggie's Kitchen and Bitchin Camero

Serves 2

1 onion, chopped
1 red pepper, chopped
1-2T red curry paste
1/2c frozen corn
1/2c frozen peas
~20 frozen, cooked shrimp (or tofu, cooked chicken, etc)
1 can lite coconut milk
juice of 1 lime
1-2T soy sauce
cooked spaghetti squash (or brown rice)
scallions and cilantro for serving (chopped peanuts would also be nice if you have them)

Heat 1T oil (coconut oil or a mild flavored oil) on medium in skillet. Add onion and red pepper and saute until softened, ~5-10min. Add curry paste and stir so veggies are evenly coated. Add coconut milk, frozen veggies & shrimp (or other protein), and simmer 10-15 min to warm through. Remove from heat, stir in lime juice and soy sauce. Adjust seasonings. Serve over spaghetti squash, topped with some chopped scallions and cilantro.

21 comments:

5 Star Foodie said...

This Thai curry shrimp sounds excellent, especially with the addition of all the healthy veggies!

Lisa (bakebikeblog) said...

gosh that looks good! I like to add extra vegies in my dinners too!

Elra said...

Hmm, I love Thai food, this surely will win my heart too.

balancejoyanddelicias said...

I've never tried red curry.. does it taste very different than indian curry? sounds and looks good though! :)

♥peachkins♥ said...

I love love love Thai dishes. I'm sure I'm gonna love this

Elina said...

I've been craving Chinese and Thai food lately. This curry looks fabulous!
PS - sorry I missed you on Wed. Hopefully we can get together soon :D

Kristen @ Change of Pace said...

That sounds so good! It also sounds really fancy and looks simple to make :)

dawn said...

OMG do I ever love thai food. This is PERFECT!

Pumpkin said...

Yum! My husband and I love Thai food, and I happen to have a jar of red chili paste in the fridge... I have a feeling this is gonna happen in my kitchen!

Kelly @ Healthy Living With Kelly said...

97%...oh my gosh!

Daryl said...

Regarding the trivia: This may not be right on target, but government subsidy priorities may have some influence on the number of farmers willing to grow fruit and veg:
http://consumerist.com/2010/03/why-a-salad-costs-more-than-a-big-mac.html

Kerstin said...

Mmmm, what a lovely spicy curry! I have that problem with curry paste too - the cans are so big that I always end up wasting some :(

Joanne said...

I have had a jar of red curry paste in my fridge since...no idea. This is obviously how I need to use it!

That little trivia about the fruits and veggies is devastating! I want to taste some of those other varieties.

And thanks for reminding me that spaghetti squash is the perfect base for dishes like this! I so often forget that it exists...

Averie (LoveVeggiesAndYoga) said...

thanks for the awesome comments the past 2 posts shannon
i was avoiding this one as i have a deadly anaphalatic allergic reaction to shrimp. So we'll avoid the food :)


re friendships and moving away to new places, yes as we get older, it's harder but the internet fills the gap I think a bit :)

have a greatweekend!!!!!!!

moretolifethanlettuce said...

sad how variety has been totally cut out from agriculture! mm i love thai curry

Erica said...

That is such a pretty soup!!! I'm always all for adding more veggies :) Corn and peas are my usual go tos as well. Hope you're having a nice weekend

glidingcalm said...

yum!! curry + shrimp/seafood = perfect LIGHT COMBO! delicious meal and beautiful pictures!!!

Cinnamon-Girl said...

I can't believe the percent is so high. That makes me sad and mad! Love your shrimp curry and the fact that you added extra veggies!

Rosiecat said...

Oh, I wish I could eat red curry paste dishes, but they are just two spicy for my delicate palate! Arrgh.

And 97%?!? I was afraid it would be that high. What a frightening number. Biodiversity is where it's at, people! Hopefully the resurgence of farmers' markets and CSAs across the country will gradually bring more variety back into commercial farming.

Happy Sunday, Shannon!

Cara said...

awesome! I love curry and I would eat it over spaghetti squash too :)

Hannah said...

I've actually been craving curry like nothing else lately, and was planning to make it for dinner tonight! Mine will have tofu instead of shrimp, but I like the sound of your spices- Might have to take a note from your technique. ;)

Related Posts Plugin for WordPress, Blogger...
Blogging tips