Shrimp curry with coconut milk and vegetables

Author: WildAJA

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Indulge in the brilliance of Thai curry, a genius dish that delivers exceptional taste without the need for hours in the kitchen. This easy-to-make recipe allows you to explore endless improvisations, changing the curry’s color and spices, swapping vegetables, and experimenting with various protein options.

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Ingredients:

Number of portions: 4
1 Tablespoon(s)
oil (coconut oil, vegetable oil, or any neutral oil)
1 Unit(s)
small onion, finely chopped
2-3 Clove(s)
garlic, minced
1-2 Tablespoon(s)
Thai curry paste (red, green, yellow, or any color you prefer)
1 Can(s)
(400 ml) coconut milk (you can use full-fat or light, depending on your preference; you can also change it to the broth if in the Spring season, according to Wildfit)
1-2 Tablespoon(s)
fish sauce or coconut aminos sauce
1 Cup(s)
of your preferred vegetables (bell peppers, zucchini, broccoli, carrots, etc.)
1
of your chosen protein (shrimp, chicken, salmon, chickpeas, etc.)
Fresh basil or cilantro, chopped, for garnish
Cooked basmati rice, rice noodles or lentil/ chickpeas pasta, to serve

Preparation:

Preparation time: 30-60 min.
  1. Heat the oil in a large pan over medium heat. Add the chopped onions and sauté until they become translucent.
  2. Add the minced garlic to the pan and cook for another minute until the garlic becomes fragrant.
  3. Stir in the Thai curry paste of your choice. The amount depends on your spice preference, so start with 1 tablespoon and adjust later if needed.
  4. Pour in the coconut milk and stir well until the curry paste is fully incorporated. Bring the mixture to a gentle simmer.
  5. Add the fish sauce or coconut aminos sauce to balance the flavors. Taste and adjust the seasoning according to your preference.
  6. Add the vegetables to the simmering curry sauce and cook until tender but slightly crunchy.
  7. Now, it's time to add your chosen protein. If using seafood or chicken, cook until they are fully cooked through. If using chickpeas, just heat them through.
  8. Once everything is cooked and the flavors have melded together, turn off the heat. Serve the Thai curry over the cooked side of your choice. Garnish with freshly chopped basil or cilantro to add freshness to the dish.
  9. Customization Tips: You can use any color of Thai curry paste you prefer: red, green, yellow, Massaman, or Panang. Each offers a unique flavor profile. Watch for ingredients – no added sugar as well as its substitutes – dextrose, glucose and others! Feel free to mix and match vegetables to your liking or what you have on hand. If you want to add some heat to your curry, consider adding a sliced red chili or a dash of chili flakes. For additional depth of flavor, you can also add some sliced mushrooms or bamboo shoots. Remember, Thai curry is a versatile dish, so don't be afraid to get creative and customize it to your liking!

Author: WildAJA

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