Thai Night: Red Curry Shrimp & Vegetables

Lets first start with the fact that I love Thai food. My favorite dish to order if eating out at an actual Thai restaurant is Tofu Pad Thai. I have yet to make my own, but that will soon come. It used to be drunken noodle with shrimp, but I had given up shrimp for a while until this night, Thai night.

I wanted to mix things up a bit and so I ended up purchasing about a pound of medium sized shrimp. There are a lot of things that are not good for us to eat, but if in moderation then it certainly will not kill us. I stopped eating shrimp the same reason we do not really eat catfish. They are bottom feeders. I did however take my time and thoroughly clean the shrimp prior to preparing for this meal.

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Despite the reputation of shrimp because of its bottom feeder status, there are some health benefits. Shrimp have a good source of the antioxidant and anti-inflammatory carotenoid nutrient, astaxanthin. Astaxanthin is often referred to as the “king of carotenoid.” This is where salmon get the reddish-pink pigment color from. It has been linked to healthier skin, endurance, heart health, joint pain, and may even have a future in cancer treatment. I am not sure how many shrimp you have to eat to experience the benefits, but what I do know is that it may not be so bad after all to indulge and eat shrimp here and there. 

This recipe is another one of my “A Mom, A jar, and A plan” meals. It was quite simple and it tasted delicious.

For thai inspired dishes, I recommend the Thai Kitchen brand items located on the Asian/Internationl aisle. The original recipe for this dish came right off the back of the red curry paste jar.

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On to the recipe…

Ingredients: 

1 lb of wild caught, medium/large, raw shrimp, peeled and deveined

2 tbs Thai Kitchen Red Curry Paste 

1-13.66 oz can Thai Kitchen Coconut Milk 

2 tbs Thai Kitchen Premium Fish Sauce

1 tbs brown sugar

1 tbs olive oil

1/4 cup fresh basil

1/2 green pepper, sliced

1/2 red pepper, sliced

1/2 yellow pepper, sliced

1/2 sweet onion, sliced

1 tbs ginger, minced

1 tbs garlic, minced

1 cup rice, follow package instructions

Instructions: 

  1. Simmer coconut milk in a large skillet.
  2. In another skillet, heat olive oil and add garlic and ginger. Allow to simmer for 5 minutes. Add peppers and onions.
  3. In skillet with coconut milk stir in red curry paste and brown sugar and bring to a boil. Reduce heat and simmer.
  4. Add shrimp to large skillet with coconut milk and red curry paste. Stir in peppers and onions.
  5. Cook for 5 minutes or until shrimp is pink and vegetables are tender.
  6. Stir in basil and and fish sauce.
  7. Add red curry shrimp to a bowl and serve with rice on the side.
  8. Enjoy !

 

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