MG's Thai Rainbow Curry with Shrimp
1 photo of Mg's Thai Rainbow Curry With Shrimp
By
Melissa T.
@MuffinGoddess
6
This is my submission to the Thai Curry Challenge for Culinary Quest 2016. This is spicy, but it kind of sneaks up on you because of the coconut milk. I used light coconut milk because that's all I keep in the house, but if you crave an even richer dish, you can either use full-fat coconut milk, or you can stir in a spoonful of coconut oil while making the sauce. Because of all the flavors going on in the sauce, this is best served with plain unseasoned rice.
Rating:
☆☆☆☆☆ 0 votes0
Serves:
4-6
Prep:
15 Min
Cook:
25 Min
Method:
Stove Top
Ingredients
-
1 1/2 can(s)coconut milk, unsweetened (i used light)
-
4 Tbspgreen curry paste
-
1 Tbspfish sauce
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2 Tbspchili garlic sauce
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1 Tbspcoconut sugar
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3kaffir lime leaves
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2 clovegarlic, minced
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1/2red bell pepper, sliced into thin strips
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1/2yellow bell pepper, sliced into thin strips
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3/4 cshredded carrots (i used bagged)
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4 ozshiitake mushrooms, thinly sliced
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2 lbshrimp, peeled and deveined
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2green onions, chopped
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1/3 ccilantro, minced (divided)
How to Make MG's Thai Rainbow Curry with Shrimp
- In a wok or large skillet, bring coconut milk to a boil over medium high heat. Once boiling, whisk in green curry paste.
- Cook for about a minute, then whisk in the fish sauce, chili garlic paste and coconut sugar. Add the Kaffir lime leaves and minced garlic as well. Stir to combine, and allow to cook for a minute.
- Add prepared veggies (peppers, mushrooms and carrots) to coconut milk mixture. Cook on medium high heat for approximately 10 minutes, stirring occasionally. You want your veggies to be tender, but not so soft that they become mushy (keep in mind that they will continue to cook with the shrimp).
- Add the shrimp to the pan and stir. Continue cooking for approximately 8 minutes, or until the shrimp turn uniformly pink.
- Once the shrimp are cooked, stir in the green onions and 1/4 cup of the cilantro. Cook for about 30 seconds more, then remove from the heat.
- Before serving, fish out the Kaffir lime leaves and discard them.
Serve the curry with prepared Jasmine rice, sprinkling each portion with the remaining reserved cilantro.
