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!!
