Thai Coconut Curry Shrimp

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by Amy Flanigan on April 26, 2012 · 9 comments

Spring is a funky season in Northern California. We’ll get a couple weeks of 60’s and straight rain, and then BAM! 95 degrees. In your face sissies! But after a week or so, the temps cool off again and we get a respite until end of May. Usually. But since I menu plan weekly, it’s a pain in the arsenal.

When it’s cool and rainy, I want pasta, soup, and a good stir-fry. When it’s dry and wicked hot I want a gallon of ice cream fruit bruschetta. And if the weather is inconsistent throughout the week, my eyes sort of roll into the back of my head, followed by heavy sighs and an irritating 3-year-old whine (irritating and 3YO whine being synonymous. Obviously.)

So last week, keeping with the ups and downs of Mother Nature, I went back to some of my favorites with (hot) creamy asparagus soup, (cool) thai chicken curry wraps, (cold) apple salad with candied walnuts, and then the new one featured today for good measure, which is hot. All over the map – just like the weather patterns.

This yummy little ditty calls for very few ingredients and has a simple, but flavorful sauce. Plus, it comes together before you can say “John Jacob Jingleheimer Schmidt” 10 times. Not that you would actually want to say that.

I’m sure next week, I’ll be eating lettuce leaves and ice cubes again.

Thai Coconut Curry Shrimp
Serves 4
Prep time: 15 minutes
Cook time: 5 minutes

Ingredients
• 2 teaspoons vegetable oil
• 4 scallions, chopped, whites and greens separated
• 1 tablespoon Thai red curry paste
• 3 cloves garlic, minced
• 1 pound medium shrimp, peeled and deveined
• 6 ounces light coconut milk
• 1 teaspoon fish sauce
• 1/4 cup fresh parsley, chopped
• 3 teaspoons lime juice
• salt to taste

Directions
In a large nonstick skillet, heat oil on medium-high. Add scallion whites and red curry paste; sauté one minute. Add shrimp and garlic, season with salt and cook about 2-3 minutes. Add coconut milk and fish sauce; mix well. Simmer about 2 minutes, until shrimp is cooked through. Remove from heat, mix in lime juice, scallion greens and parsley. Serve over hot rice.

(adapted from Skinny Taste)

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{ 7 comments… read them below or add one }

Mom April 26, 2012 at 9:30 pm

You are just posting too many recipes I want to try. I’ll never catch up at this rate!

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Joanne April 26, 2012 at 5:54 pm

Northern Cali weather sounds strangely like NYC weather at the moment. I never have any idea what to wear. thankfully, I don’t actually go anywhere other than across the street to lab. Am I really thankful for that? NOT.

This curry sounds so delicious! I find coconut curries to be delicious no matter the season…and you can bet I’ll be making this even when its 95 again.

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Mikey April 26, 2012 at 2:05 pm

Looks awesome. How reliable are you about deveining shrimp? I regularly forget to and never notice, but it seems like it bugs most people.

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Amy April 26, 2012 at 2:40 pm

I usually buy my shrimp frozen, already peeled and deveined, so I don’t need to deal with it. But if I bought them fresh, I would definitely devein them.

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Josh April 26, 2012 at 12:45 pm

I just stumbled upon your blog… I love you – I hate you, but I love you. :-)

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Jenna April 26, 2012 at 6:32 am

I’m loving how quick this is! And I’m totally going to steal your expression “pain in the arsenal”–hah! =)

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Melissa April 26, 2012 at 5:53 am

Pain in the arsenal. *Snert*

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