This weeks easy, healthy, & Cheap family dinner | Thai Coconut Curry
THAI COCONUT CURRY
Ok, so if everyone hasn't already noticed, I LOVE pasta. Any kind of pasta. ALL pasta. Literally.
& I LOVE Asian cuisine... its my absolute favorite. Which is good, since my fiance is Korean.
So, if ever the option of combining the two presents himself,
I. MUST. do. it.
For this dish, I combined a traditional coconut curry with a Thai basil noodle dish and gave it some pho -style vibes. Anyone who knows me will tell you i love big bold & spicy flavors, so this dish is right up my ally. I love the outcome, and hope you do too.
Easy: Prep Time 5 minutes Cook Time 20 minutes Total Time 25 minutes Skill: easy
Healthy: only 290 calories (unless you go back for seconds or use 493 lbs of noodles, like me lol) and it has 1.5 servings of vegetables and 22 grams of protein.
Servings 6 big bowls Calories 290 cal
3 tablespoons coconut oil
1 pound raw peeled and deveined shrimp, patted dry
1/2 sweet onion, sliced
1/2 red bell pepper, sliced
1/2 orange pepper, sliced
1 - 8 oz container button mushrooms, stems removed and sliced
1/2 teaspoon salt, or more to taste
1/2 teaspoon pepper, or more to taste
1 tsp brown sugar
2 tbsp low sodium soy sauce
3 tsp fish sauce
3 garlic cloves, minced
3 teaspoons freshly grated ginger (or ginger paste)
1 cup seafood stock (I use this brand)
2 - 3 tablespoons red curry paste (or more to taste- i use 4 but I like mine super spicy)
2 (14-ounce) can light coconut milk
1 package ounces prepared rice noodles (follow package instructions- this is my favorite brand)
1 lime - zest and juice & 1 lime, cut into wedges for serving
1/3 cup Thai basil, chopped
1 cup fresh chopped cilantro
1/4 cup green onions, sliced
Heat a large skillet over medium heat and add 2 tablespoons of the coconut oil. Add in the shrimp and cook until opaque and pink on both sides, about two minutes. Sprinkle with salt and pepper Remove the shrimp and place it in a bowl off to the side.
Add the remaining coconut oil to the pot. Add minced garlic and cook until fragrant. Stir in the onions, peppers, more salt and pepper, ginger, brown sugar, soy sauce,
fish sauce, and curry. Cover and cook until the vegetables have slightly softened, about 3 minutes. Add in the seafood stock and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes.
Cook Thai style rice noodles according to package instructions.
In the curry, stir in the shrimp, lime, Thai basil, and cilantro and cook for 2 minutes more, just until shrimp is hot, and cooked through, and herbs are fragrant.
To serve, place desired amount of rice noodles in a bowl and cover with the shrimp curry and vegetables.
Top with green onion. Serve with cilantro, lime wedge, Thai basil, and sliced green onions.