Blew my own skirt up tonight. I've made curry numerous times now, but I knocked it out of the park tonight!
This curry came together quite quickly yet tasted like it had been simmering for hours. Get ready to take a trip to Thailand in your very own kitchen!
Ingredients
• evoo or coconut oil (your call!)
• 2 Tbs red curry paste
• 1 14 oz can whole coconut milk
• 1/2 zucchini, sliced
• 1/2 onion, sliced
• 8 oz container of pre sliced baby Bella mushrooms
• 2 garlic cloves, diced
• 1 cup chopped cauliflower, roasted
• 12 fresh shrimp, cleaned and peeled
• salt to taste
**Cooks note: I used leftover roasted cauliflower, so be sure to roast ahead of time.
Preheat evoo in large skillet to medium heat. Add mushrooms and sauté about 5 minutes. (Do NOT salt them until they're cooked, it will make them rubbery)
To mushrooms, add zucchini and sauté another 4-5 minutes. Salt to taste. Remove veggies from pan and set aside. In same pan heat 2-3 more Tbs of evoo and add onion and garlic. Sauté 2-3 minutes then add curry paste and can of coconut milk.
Bring to a boil then reduce and simmer for 5 minutes. After 5 min, add shrimp. Cook shrimp in sauce for 3 minutes then add all veggies. Simmer another 2-3 minutes. Serve!
Serving size:2
* feel free to serve with jasmine rice! I will say though, it doesn't need it. Serve this in a bowl with a spoon and you'll be in foodie heaven. :)
* roasting veggies is easy: toss them with evoo, place on lined baking sheet and bake @425 for about 15 minutes
* don't like my veggie choices? Pick your own 3! You could use green beans, broccoli, anything you think would be good! You could also just double up on shrimp and leave the mushrooms, zucchini, and cauliflower out!
