That Awesome Coconut Curry Shrimp Thing

Well, my toddler screamed for about two hours straight tonight for no apparent reason other than to attempt to drive me completely insane.  You know that commercial where that lady sings that song to keep from freaking out on her kids…well I think I’ve sang “You are My Sunshine” 85 times since I got home.  I know he’s fine because once in a while he gets distracted by Jake and The Neverland Pirates and goes completely quiet until he realizes he has stopped driving me completely nuts and starts up again.  I don’t know why they do this, it doesn’t look like fun at all…toddlers are one of life’s greatest mysteries, and they are totally weird.

Ok, onto food…

You know how when you go out to a really good Thai restaurant and order that curry dish and it’s so amazing that you’re freaking out and telling everyone they have to go there and order it and you won’t shut up about how it’s the best thing you’ve ever eaten and everyone is getting really annoyed?

This is that dish…and you can make it at home!  Stop calling me a liar, it’s true!

This is easy, and it’s fast, and it’s healthy, and it will blow…your…mind.  Sorry, I’m being dramatic again…I just ate it and I’m on a pretty good food high right now.

Here are the ingredients you will need…

1 pound of shrimp (peeled and deveined), or you can use chicken, or you can leave out the meat if you are a veggie

1 – 14 oz. can light coconut milk
2 tbsp – red curry paste
2 tbsp – fish sauce
1 tbsp – brown sugar
1 – chopped red bell pepper
3 – diced green onions
2 cups – sliced carrots
1 – minced clove of garlic
bag of frozen peas
coconut oil
1 cup – uncooked Jasmine or Basmati rice
salt and pepper to taste
chopped cilantro for garnish

For the rice, just use 2 cups water to 1 cup rice and bring to a boil, turn down to a simmer, cover for about 15-20 minutes and it’s done.

For the rest, chop up the veggies and set them aside…

I didn’t slice these carrots…someone at a carrot company did.

Put about one tbsp of coconut oil in a large skillet over medium/high heat.  Add the shrimp and cook on one side for 1 minute…

Then flip the shrimp and cook for 1 minute more…

Now take them out and set aside in a bowl…

Heat a little more coconut oil in the same pan you used to cook the shrimp and add all of the chopped veggies (garlic, green onion, red pepper, carrots)

Then add the red curry paste and frozen peas…red curry paste is a glorious thing, I don’t know what’s in it besides curry but who cares because it tastes like you won the mouth lottery when you eat it.

Next, pour in the coconut milk, fish sauce, and brown sugar and stir everything together…

Let this simmer for about 7-10 minutes and then add your shrimp back in, stir it all together and simmer for about 1 minute more and then add some salt and pepper if you feel like it.

Boom, it’s done, throw some chopped cilantro on top (if you want to) and serve over the rice.

Sigh…what a treasure this recipe is, if you like curry I think you will definitely be a fan of this dish.  I’m trying to find more witty things to say but Olympic Figure Skating is on right now and I have to go watch it or I will die.


The Good Cooker

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