I was planning on making this meal on Friday night. It didn’t happen. I pigged out at our mexican fiesta at work. It was too authentic to pass up…and it didn’t help all of the ladies who work in our packing house were pushing what they made in my face. I couldn’t turn them down. That would be rude.
So here I am on Monday night and I must say my dinner was pretty awesome. I love making food I’d order at a restaurant at home. This coconut curry was so goooood. I would have have had a second helping but I really wanted left overs for lunch tomorrow.
This recipe has a couple of secrets.
- Instead of using your everyday veggie oil, use coconut oil. It will give the curry a deeper coconut flavor than just using coconut milk.
- Don’t be afraid of spice. Store bought Thai curry pastes aren’t always hot (as I would like!). If you don’t have Sriracha Sauce in your fridge, this is a time to buy some. Adding Sriracha to this curry adds some wonderful heat without being overpowering.
- Don’t forget the lime wedges!! A little squirt of citrus is a game changer.
One of the best things about making carry out food at home is you have the power to add what you want. You get to pick the veggies, how much of a spicy kick you need, if you want salt… If you think curry comes best in plastic Tupperware, make this recipe and bring it work with you for lunch the next day. 🙂
Coconut Curry with Shrimp, 4 servings
- 1 tablespoon coconut oil
- 2 tablespoons(or more) Thai curry paste
- 5 scallions, thinly sliced, white and pale-green parts and dark-green parts
- 3 garlic cloves, thinly sliced
- 1-inch piece peeled ginger, thinly sliced
- 6 cups mixed 1/4-inch-thick sliced vegetables (I used 2 sweet potatoes, 1 red pepper, 1 green pepper and 3 carrots.)
- 2 lemongrass stalks, bottom third only, tough outer layer removed, bruised with the back of a knife or a rolling pin
- 2 cups (or more) chicken broth or vegetable stock
- 1 13 1/2-oz. can light unsweetened coconut milk
- Sriracha Sauce, use as much as you can handle
- 1/2 lb uncooked shrimp, peeled and deveined
- 5 torn basil leaves plus more for garnish
- 1 tablespoon (or more) fish sauce (such as nam pla or nuoc nam; optional)
- Kosher salt
- Steamed rice (optional)
- Lime wedges
1. Heat coconut oil in a large pot over medium heat. Add 2 Tbsp. curry paste and cook, stirring, until fragrant, about 1 minute. Add scallions, garlic, and ginger. Cook, stirring often and reducing heat if necessary to prevent browning, until softened, about 4 minutes.
2. Increase heat to medium; add vegetables (I waited to add sweet potatoes, didn’t want them to get too mushy) and lemongrass. Cook, stirring occasionally, until vegetables are just beginning to soften, 5–10 minutes. Add broth and coconut milk (add additional broth if needed to cover vegetables) and bring to a simmer.
3. Add sweet potatoes (if you’re using them) and torn basil. Simmer for about 10 minutes. Add 1 Tbsp. fish sauce, if desired. Season to taste with salt or more fish sauce or Sriracha for extra flavor and spice, if desired.
4. Add shrimp. Cook until shrimp have turned pink on both sides, about 5 minutes. Garnish with basil leaves. Serve with rice and lime wedges for squeezing over.