Thai inspired Tuesday! (okay so it's technically Wednesday but I wrote this post on a Tuesday, plus I love alliteration) :)
I decided to switch it up and make something a little more outside of my comfort zone the other night. I LOVE thai food and curries so I decided to try my hand at making a red curry. I am so glad I did because it turned out to be easy and delicious and now I can't wait to experiment with other curries. I made this one with shrimp, veggies and cauliflower rice (another new recipe for me). All in all it was a very successful and healthy dish. I'm getting hungry again just looking at this picture! Below i've included how to make the curry and the cauliflower rice.
What you need (for the curry - serves 2):
1 lb wild caught shrimp deveined
1 14oz can of unsweetened coconut milk
3 tbsp of red curry paste
1 tbsp coconut oil
5 thai basil leaves
1 small onion thinly sliced
1 organic red bell pepper thinly sliced
1 head of organic broccoli cut into florets
1 tbsp fresh ginger grated
2 cloves fresh garlic grated
1 tsp fish sauce
2 tbsp pure maple syrup
How to Make (the curry):
Melt the coconut oil in a large pan over medium heat. Add the curry paste and sauté for 2 minutes until aromatic. Add the onion and cook for another 2 minutes with the paste then add half of the coconut milk and stir, cooking for another 5 minutes. Next add the remaining coconut milk, ginger, garlic and Thai basil. Bring to a low boil and then reduce the heat to simmer for 10 minutes. Add the bell pepper, broccoli, fish sauce and pure maple syrup (most curries add regular white sugar so i've substituted here for a healthier alternative). Simmer for 8-10 minutes. While the sauce is cooking sauté the shrimp w/ salt & pepper over medium heat in a separate pan for about 30 seconds a side so that they get a nice sear and color on them. Then add the shrimp to the curry and vegetable mixture and cook for another 3-5 minutes. Serve warm over cauliflower rice (see how to make below).
What you need (for cauliflower rice- serves 2):
1 large head of cauliflower
1 tbsp coconut oil
salt & pepper to taste
How to Make (the cauliflower rice):
Cut the cauliflower into large pieces - not including the toughest parts of the stalk. Then place into a food processor or blender and pulse until the pieces resemble the size of rice/couscous. Heat the coconut oil over medium heat and saute the cauliflower rice for about 5-8 minutes adding salt to taste. Then serve in a big bowl with the curry poured over it and garnish with fresh basil and chopped chives.
I hope you all enjoy this dish as much as I did!