This is one of our favorite curry recipes. The creamy red curry sauce is amazing with shrimp, red pepper and broccilini, plus a bit of spinach mixed in at the end. It's easy to make for 2 people, but you might want to double the recipe since it is even better the next day!
Ingredients for Two Servings
Shrimp: Half of a 1 pound bag of defrosted raw shrimp: I buy the kind in the seafood freezer
called "Easy to Peel" that are deveined, but still have the shells and tails.
Vegetables: 1 small onion (or half of a large one), 1 garlic clove, Half of a red pepper, 2 stems of broccolini and a handful of spinach
Pantry items: 1 can of coconut milk, 2 tablespoons Thai red curry paste, 1/2 tablespoon of brown sugar and a splash of soy sauce
Cooking oil: 1/2 tablespoon each of butter and olive oil
Toppings: Fresh cilantro and/or basil, crushed peanuts and lime wedges
Instructions for Two Servings
Defrost half of a bag of frozen raw shrimp overnight in the refrigerator, of a hour or two ahead of time in cold water. Peel the shrimp and remove the tails.
Dice onion and half of a red pepper. Remove stems and coursely chop the broccolini.
Melt 1/2 a tablespoon of butter and 1/2 tablespoon of olive oil in a deep saucepan. Saute onion and red pepper for 5 minutes over medium-low heat. Add brocolini and saute another 5 mintues.
Peel and crush garlic clove and add to saute mixture. Saute for 1 minute.
Add 1 can of coconut milk, 2 tablespoons of red curry paste and 1/2 tablespoon of brown sugar to vegetable mixture. Cook gently for 3-5 minutes.
Add defrosted, peeled shrimp saucepan and cook for 5-7 minutes. Stir halfway through and turn shrimp if needed.
Add a dash of soy sauce and a handful of spinach 1 minute before serving
Serve over a bed of white rice, and top with fresh herbs, crushed peanuts and a squeeze of lime
REMINDER: At emptynestquest.com, we make it easy to cook for two people by designing recipes meant for two rather than four. Please adjust to meet your needs.
I hope you'll love this curry as much we do!
Comments