Tuesday, January 7, 2014

Shrimp and Veggie Yellow Curry

I'm in total disbelief over how cold it has been across the country the past few days. I feel very lucky to have never experienced negative double digits, and I'm sending my biggest, warmest hugs to my friends and family who are freezing right now! What else might help? A steaming bowl of spicy and sweet curry. I decided to go with yellow curry as it's the one I most commonly try (read: let Jeff order and eat from his plate) at Thai restaurants. This was such a yummy winter meal and I'm sure it will be in the regular rotation. Enjoy!

(Serves 6)

4 tablespoons yellow curry paste
2 cans lite coconut milk 
2 tablespoons brown sugar
2 tablespoons fish sauce
2 red peppers, thinly sliced
1 pound raw shrimp, peeled and deveined
4 cups steamed broccoli 
1 small butternut squash, peeled and diced
3 cups brown rice
1 lime
Sriracha and/or sambal oelek to taste 

In a large, deep pan, heat coconut milk over medium heat until boiling. Add curry paste and brown sugar, stir to incorporate, and bring to a boil, then turn to low and simmer for 5 minutes.
Meanwhile, place squash in a medium sized pot and cover with water. Boil until tender. 
Add red pepper and shrimp to coconut milk and cook on medium low until shrimp is no longer pink and peppers are slightly tender. Add fish sauce and juice of 1/2 lime and stir to incorporate.
Remove squash from water (save the water!) and fold into coconut milk. Add broccoli and stir to mix all ingredients. Simmer for 5 minutes or until ready to serve.
Using the pot you used for the squash, add additional water until you have 3 cups. Add rice and bring to a boil. Turn heat to low and cook until soft. Remove from heat.
To assemble, spoon rice into your bowl, followed by heaping spoonfuls of curry. Pour additional sauce into bowl. Garnish with hot sauce and remaining lime juice.


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