This recipe is the perfect combination of everything I look for in weeknight meals. It’s flavorful, fresh, super easy, and healthy. It’s also adaptable to whatever your family prefers or whatever you have on hand. If you like your food super spicy, add more curry paste. If you prefer mushrooms to snap peas, switch them out. You could even substitute cubed chicken for the shrimp, just be sure to adjust the cooking times as necessary. Not to mention most of the ingredients are things you may already have on hand if you like to cook Asian-inspired food. Who needs Asian-take out when it’s this easy to make at home?
Taste: Wonderfully exotic and spicy without feeling like your tongue is going to start sizzling.
Texture: I love the texture of shrimp, especially when it’s coated in a lovely curry sauce and paired with crunchy sugar snap peas.
Ease: Ridiculously simple, easy, and fast!
Appearance: Bright and colorful.
Pros: Tasty, healthy, easy.
Cons: Absolutely none.
Would I make this again? Yes. I’ve already added this recipe to next week’s menu.
How to make Thai Coconut Curry Shrimp
Yield: 4 servings
You can find Thai red curry paste and fish sauce in the Asian section of most supermarkets.
1 teaspoon coconut or vegetable oil
4 green onions, chopped, white and green parts separated
1 tablespoon Thai red curry paste
2 garlic cloves, minced
1 pound shrimp, peeled and deveined
8 ounces sugar snap peas, strings removed
6 ounces light coconut milk
2 teaspoon fish sauce
1/4 cup fresh cilantro, chopped
Salt to taste
Heat the oil in a large nonstick skillet set over medium-high heat. Add the white parts of the green onion and red curry paste and saute for one minute. Add the garlic, shrimp, and peas, season to taste with salt, and saute for 2 to 3 minutes. Add the coconut milk and fish sauce, stirring to combine. Simmer mixture for 2 to 3 minutes, or until shrimp is firm, opaque, and cooked through. Remove from heat, and add the remaining green onion and the cilantro. Serve over rice.
Slightly adapted from Skinny Taste
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