This dish is so delicious and really quite easy. I've made this with both shrimp and beautiful thick pieces of haddock I found one day. The vegetables are versatile as well and what you have in your garden is highly encouraged. This is an impressive dish for guests who come over for supper during the summer.
When I found this fish, I wanted it to stay in tact and not fall apart. I cooked them on the barbecue with just a little olive oil, salt, pepper and some lime slices. They steamed beautifully on the barbecue and then were placed in the serving dish. I poured the curry sauce with the vegetables and shrimp gently over them.
Red Curry Shrimp
1 bag of cooked and peeled shrimp
1/2 cup onion diced
1 red pepper chopped
~ 3 cups of broccoli chopped (or other veggies you have)
2 tbsp of red curry paste
1 can of coconut milk
1 tsp of brown sugar
salt
a bunch of basil torn
tbsp of veg oil
Heat a large saute pan over medium heat. Add your oil, when hot add the onion and broccoli stalk. Cook for 4 - 5 minutes and then add the broccoli florets. Cook for another few minutes then add the red curry paste and stir. Allow the curry paste to heat up but be careful it doesn't burn. After a few minutes, add the peppers and coconut milk. Make sure to use a high fat coconut milk and leave the water at the bottom of the can. This keeps your curry very creamy and then you can use the water if you need to have a little more liquid near the end. Add the shrimp, brown sugar and salt and turn the heat to low. Stir to make sure all the paste is combined and let simmer for a few minutes. Taste test to see if more sugar or salt is needed. Top with the torn basil.
1 bag of cooked and peeled shrimp
1/2 cup onion diced
1 red pepper chopped
~ 3 cups of broccoli chopped (or other veggies you have)
2 tbsp of red curry paste
1 can of coconut milk
1 tsp of brown sugar
salt
a bunch of basil torn
tbsp of veg oil
Heat a large saute pan over medium heat. Add your oil, when hot add the onion and broccoli stalk. Cook for 4 - 5 minutes and then add the broccoli florets. Cook for another few minutes then add the red curry paste and stir. Allow the curry paste to heat up but be careful it doesn't burn. After a few minutes, add the peppers and coconut milk. Make sure to use a high fat coconut milk and leave the water at the bottom of the can. This keeps your curry very creamy and then you can use the water if you need to have a little more liquid near the end. Add the shrimp, brown sugar and salt and turn the heat to low. Stir to make sure all the paste is combined and let simmer for a few minutes. Taste test to see if more sugar or salt is needed. Top with the torn basil.
RSS Feed