How to Pack Your Shrimp Red Curry with Tons of Veggies
Curry always hits the spot and it is so easy to make at home. I know it can seem intimidating but it’s actually so fun and super simple. As long as you have a solid curry paste everything else comes together so easily.
I love the Mae Ploy Thai brand and all the flavors are delicious. I usually get red or green.
I love to eat it as is, more like a hearty soup but it’s delicious over steamed rice or topped over rice noodles.
INGREDIENTS:
2 Tbsp olive oil
2-4 shallots thinly sliced
5 cloves garlic minced
1 inch piece fresh ginger grated
1 inch piece fresh turmeric grated
2 Tbsp red curry paste
1 Tbsp peanut butter
2 carrots chopped
2 bags bunashimeji mushrooms
8oz snow peas
1 can coconut milk
2 cups bone broth
1lb shrimp peeled and deveined
10oz spinach
12oz bean sprouts
cilantro
2 limes
optional for serving steamed rice or cooked rice noodles
INSTRUCTIONS:
Heat olive oil on medium heat in a large, heavy bottomed pot. Add shallot and season with salt and black pepper and cook for 6-8 minutes, or until softened and golden brown.
Add ginger, turmeric and garlic and cook for 1 minute or until fragrant. Add the red curry paste and peanut butter and stir to coat all the aromatics.
Add the carrots, mushrooms and snow peas and sauté for 10-12 minutes or until they begin to soften.
Add the coconut milk and bone broth, bring to a simmer. Add the shrimp and simmer for 5-8 mins or until the shrimp is cooked fully.
Reduce heat and stir in the bean sprouts and spinach. Remove from heat and stir in juice of 1 lime.
Serve with lime slices and cilantro garnish.
Serve as is or with steamed rice or over rice noodles.
TIPS & NOTES:
Use ghee in place of olive oil for a richer broth
Sub water or vegetable broth for bone broth
Sub protein of choice and adjust cooking time accordingly
Sub any curry paste of choice, green pairs well too
Omit the peanut butter for allergies
