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Thai Coconut Curried Shrimp

Chef's Note:


  • Cook: 30-35 MINS
  • Ready In:

Ingredients

    STIR FRY:
  • 2 Tbsp. neutral oil (avocado, sesame, canola, grape seed; olive oil is ok, too)
  • 1.5 lbs peeled + deveined raw shrimp (alternatives! 1.5 lbs chicken breast OR  1 block of tofu)
  • 4 cups small cauliflower florets
  • 3 cups kale, thinly sliced
  • 1/2 cup thinly sliced radishes
  • 2 small bulbs spring garlic, thinly sliced
  • 1 medium yellow onion, thinly sliced
  • 1 large red bell pepper, chopped
  • 1 tsp. kosher salt
  • Lime
  • Torn leaves of basil and cilantro
  • 1/2 cup chopped peanuts OR cashews
  • Brown rice (sticky or long grain)

 

           CURRY SAUCE

  • 2 (14 oz.) cans coconut milk
  • 1/4 cup red curry paste
  • 3 Tbsp. honey
  • 2 Tbsp. soy sauce OR tamari
  • 2 tsp. kosher salt
  • 1/3 cup lime juice
  • 6 sprigs mixed herbs (cilantro, basil)

Method

  1. Cook rice according to package instructions. Keep warm. 
  2. Make curry sauce. Place coconut milk, curry, honey, soy sauce, and salt in a saucepan. Whisk until smooth. Heat over medium-high until bubbling, reduce heat to medium, and simmer 5 minutes. Remove from heat. Stir in lime juice and herbs. Let stand 10 minutes. Remove herbs.
  3. Sauté shrimp and vegetables. Heat oil over medium-high in a large skillet until it shimmers.* Add garlic and onion; cook until softened, stirring occasionally, about 2 minutes. Add bell pepper; cook 1 minute or until slightly softened. Add cauliflower, shrimp, and salt. Cook, stirring occasionally until shrimp are almost opaque. 
  4. Finish curry sauce and pour over shrimp and veggies. Add 2 cups coconut curry sauce; bring to a simmer. Cook 2 minutes. Stir in kale. Cook until shrimp are done, kale is wilted, and cauliflower is tender.
  5. Garnish and enjoy! Remove curry mixture from heat. Squeeze a lime over the top and garnish with radishes and torn herbs. Spoon rice into wide bowls. Top with curry mixture and sprinkle with chopped nuts