Time for another 15-minute meal!  I love shrimp and all seafood, and it really comes in handy for a quick, light weeknight meal.  Add in flavor boosters like Thai curry paste and I can’t go wrong.  I just clean out the crisper drawer and essentially throw everything together.  If I’m hungry, I make rice.  If I’m not, I’ll make cauliflower rice. Let’s make it!

Why you’ll love this recipe

• Quick weeknight meal; 
• Uses ingredients I always have on hand;
• Protein-adaptable; 
• Easy to use any vegetables, even leftovers;
• So flavorful – just as good as a restaurant dish!

Ingredients

• Scallions – are milder than regular onions and the green tops add a nice green color to dishes. If a recipe doesn’t specify to use the white or green part, it means you use the entire thing. 
• Thai red curry paste – there are different brands and varieties of Thai curry paste. I love them all!
• Garlic – I love having a jar of peeled garlic in the fridge. I peel it myself! Super helpful to have if you like to meal prep. 
• Shrimp – I use medium raw shrimp, peeled and deveined. If you use larger shrimp, keep in mind it will take slightly longer to cook. 
• Coconut milk – I use full fat coconut milk that comes in a can. 
• Fish sauce – has a strong smell, but adds a nice flavor here!
• Quick cooking vegetables – you can use julienned sweet bell pepper, shredded carrots, sliced mushrooms, sliced snow peas, fresh spinach, or thinly sliced cabbage. 

How to make it? 

1. In a large skillet, heat oil over medium-high.
2. Add scallion whites and red curry paste and sauté until onion is tender, about 1-2 minutes.
3. Add garlic, shrimp, and season with salt and cook until garlic is fragrant, 1-2 minutes.
4. Add coconut milk and fish sauce. Stir to mix well. Add vegetables and toss to coat. Bring mixture to a simmer and cook for 2 to 3 minutes, or until shrimp is cooked through. Shrimp should no longer look translucent, but opaque.
5. Serve with rice, cauliflower rice, noodles, or spaghetti squash and top with desired garnishes.

Tips 

• You can use any size shrimp here. Just keep in mind that larger shrimp will take slightly longer to cook. 
• Shrimp cooks really fast, so if you swap in another protein, adjust the cook time accordingly. 
• If you don’t like spicy food, cut back on the curry paste the first time you make this and serve with rice or noodles or something to balance the spice. 
• I like to shake the can of coconut milk before opening. If you’re only using part of the can for a recipe and notice the fat has solidified at the top, you can warm up the milk gently in a saucepan and whisk together until the fat melts and emulsifies. Then measure what you need. 

Substitutions

• Fish sauce – omit
• Shrimp – boneless, skinless chicken cut into 1-inch pieces, boneless fish fillets, cubed tofu, or cauliflower florets.
• Vegetables – anything that cooks quickly or defrosted/frozen vegetables.

Other recipes you may like

*Thai coconut chicken soup 

*Wild Halibut with Thai Coconut Sauce 

*Thai Kabocha Squash Soup

*Thai Crunch Salad

If you give this recipe a try, snap a pic and tag @pamelasalzman so I can see your beautiful creations. I also really appreciate readers taking the time to leave a rating and review! Subscribe for free to my site for the latest recipes,  updates and things I’m loving lately.  If you enjoy this recipe, I taught it last year in my online class!  Give me an hour a month, and I’ll make you a better, healthier cook!

 

 

 

 

 

 

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A post shared by Pamela Salzman (@pamelasalzman)