Rockin’ Red Curry

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Anyone still recovering from holiday feasting? Between all of the heavy meats and sugary sweets, you may find yourself craving a more basic meal. And I’m not just talking about salad! Stir fries are a great option when you’re feeling the need to replenish on the good stuff.

Instead of going to my basic stir fry recipe, I experimented with re-creating a red curry dish that I often get at Thai restaurants, and it turned out even better than expected.This spicy and savory dish is just the thing to get you ready for the new year!

*Recipe adapted from “Thai Red Curry Chicken” recipe from “Food and Family” 

Serves: About 4

Ingredients:

  • 1 tbsp coconut oil (vegetable or olive oil works fine, too)
  • 1 lb. shrimp, peeled and de-veined (I thawed a package of frozen, ready-to-eat shrimp from Trader Joe’s)
  • 2-3 large carrots, sliced thin
  • 1/2 red pepper, sliced thin
  • 1/2 yellow pepper, sliced thin
  • 1/2 onion, sliced thin
  • 2 cups of greens (spinach, baby bok choy, etc.)
  • 1 package of mushrooms, sliced
  • 3 pearl tomatoes, sliced
  • 1 tsp. ginger (fresh or ground)
  • 2 tbsp. red curry paste
  • 1 can light or regular coconut milk
  • 1 tbsp. soy sauce
  • Red pepper flakes, to taste (go easy on this or omit if you do not like spice)
  • Salt and pepper, to taste

Directions:

1. Add oil to large frying pan over medium-high heat. Add the vegetables and stir-fry until crisp-tender

2. Add shrimp to pan and heat until cooked though (if you’re working with raw shrimp, the shrimp will be done when they turn a nice pink color)

3. Add seasonings, curry paste, and coconut milk. Cook, stirring every so often for about 1-2 minutes.

*Serve with rice, noodles, or eat as is!

While I consider myself an amateur with Asian cooking, I was really impressed with how this dish turned out. Let me know what you think!

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