Thai Shrimp Curry | jessica-burrell

jessica burrell

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While I was digging through the freezer to look for chicken breasts, I came across a bag of shrimp we had gotten on sale a few months ago. I knew exactly what I wanted to make! Thai Shrimp Curry! I've only ever cooked with curry once but it's one of my favourite dishes to order. 

 


Ingredients:
3c mixed veggies (I like carrots, peppers, celery and snow peas)
1/2c low sodium chicken/vegetable broth
2 tbsp red thai curry paste
1c coconut milk (carton, not canned)
1 tsp natural peanut butter
1lb cooked shrimp (deviened and peeled)
1c fresh pineapple chunks
brown basmati rice

     **I usually cook a large batch on Sunday and warm 1/2c per serving)

 


Directions:

Stir fry some veggies in chicken/veggie broth till tender.

In a separate bowl mix red curry paste with coconut milk and 1 tsp peanut butter.

Once the veggies are soften (about 5 minutes) add the sauce, shrimp, pineapple chunks and snow peas.

Serve with brown basmati rice.

 

It was so yummy!!!

My man had 2 helpings.  

This dinner was the best thing I've ate all day, probably all week!!

Thai Shrimp Curry