This recipe is simple and quick which makes it great for the middle of the week! I keep Thai curry paste in the freezer and coconut milk on the shelf for just these evenings. What I like so much about this dish is that it can so easily be modified to your personal preferences. I have made this dish with only shrimp and again with only veg. It's a great dish to use up the extra contents of your fridge and also exciting enough to serve up to guests!
1 Tbs vegetable oil
1 yellow onion, chopped
1 green bell pepper, chopped
3 Tbs Thai curry paste
1 lb uncooked shrimp (I get the frozen bag from Trader Joes)
1 cup coconut milk
1 lime, cut in wedges
cilantro
- if you have frozen shrimp, put them in a colander and run cold water on them. set them aside to defrost. Once the shrimp is defrosted, they are easier to eat later if you go ahead and remove the shell. I also de-veined them, this is a personal preference.
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| defrosting shrimp |
- heat the oil in a frying pan at medium heat. Toss the onions in once the oil has gotten hot enough that the onions will sizzle excitedly as soon as you toss them in.
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| sizzling veg |
- lower heat and stir onions. once onions are looking translucent, add bell pepper cook until slightly tender.
- add shrimp. cook until they have just turned pink then add coconut milk
- while coconut milk is getting hot, put lime, cilantro, and rice into serving dishes and set them on the table. at that point the coconut should be hot and ready to serve!
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| dinner! |
Other really tasty condiments to add to this dish are chopped tomatoes and fresh spinach!
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