Thai Shrimp And Vegetable Curry Recipe

Name: Thai Shrimp And Vegetable Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon peanut oil; 1 small onion, chopped (optional, may substitute bamboo shoots but add those when you add coconut milk and do not saute); 2 garlic cloves, chopped (2 to 3); 1 medium zucchini, roll cut; 8 ounces button mushrooms (halved or quartered); 1 bell pepper, chopped; 1 hot chili pepper, sliced (Thai style or serrano preferred, 1 to 3); 14 ounces light coconut milk; 1 tablespoon red curry paste (amount to taste, 1 to 3); 3 -4 3 -4 substitute some lime zest or 3 -4 lemongrass; 2 teaspoons Splenda granular (or to taste); 2 tablespoons fish sauce (nam pla); 1 lb large shrimp, peeled and deveined; 2/3 cup chopped fresh basil leaf (preferably Thai basil)

Servings: persons

1 tablespoon peanut oil
1 small onion, chopped (optional, may substitute bamboo shoots but add those when you add coconut milk and do not saute)
2 garlic cloves, chopped (2 to 3)
1 medium zucchini, roll cut
8 ounces button mushrooms (halved or quartered)
1 bell pepper, chopped
1 hot chili pepper, sliced (Thai style or serrano preferred, 1 to 3)
14 ounces light coconut milk
1 tablespoon red curry paste (amount to taste, 1 to 3)
3 -4 3 -4 substitute some lime zest or 3 -4 lemongrass
2 teaspoons Splenda granular (or to taste)
2 tablespoons fish sauce (nam pla)
1 lb large shrimp, peeled and deveined
2/3 cup chopped fresh basil leaf (preferably Thai basil)

1
In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.
2
If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.
3
Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.
4
Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.
5
Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.
6
Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).
7
Either stir basil into the curry or use as a garnish, whichever you prefer.

336

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 1 tablespoon peanut oil, 1 small onion, chopped (optional, may substitute bamboo shoots but add those when you add coconut milk and do not saute), 2 garlic cloves, chopped (2 to 3), 1 medium zucchini, roll cut, and more.

Yes, Thai Shrimp And Vegetable Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Thai Shrimp And Vegetable Curry

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