Thai Curry Shrimp
P is obsessed with thai food so he was over the moon when I said I was going to recipe test one of our favorite thai dishes. I absolutely love the creaminess of a coconut curry sauce and I think the spiciness of the broth plus the sweet flavor of shrimp compliment each other perfectly. This recipe plus my shrimp wrappers would make the most perfect dinner for friends and family. I know this is definitely going into our weekly rotation.
Prep Time: 15 minutes Cook Time: 20 minutes
1lb peeled and deveined raw shrimp
3 bell peppers (I like to use one yellow, one red and one green for color)
Cauliflower rice or brown rice
Thai Curry Sauce:
1 can coconut milk
1 tbsp ghee
2 tbsp minced garlic
2 tbsp freshly grated ginger
1 tbsp Red Boat fish sauce
1 tbsp coconut aminos
3 tbsp red curry paste
- Cook the shrimp and peppers in the ghee for 2 minutes on each side. Set aside while you make your sauce.
- In a medium sauce pan, add in your coconut milk, garlic, ginger, fish sauce, coconut amino and red curry paste. Bring to a boil and then turn down to a simmer for 5 minutes. Add in your shrimp and continue to simmer for another 5 minutes.
- Serve over rice of your choice and enjoy!