Coconut shrimp curry

What is better on a disturbingly freezing, frigid, bone trembling cold winter’s evening than a steaming bowl of pipping hot coconut shrimp curry? Probably nothing, at all. Nada. It’s most likely the best thing to warm your cold winter’s soul, at least until the slow slow rise to human livable temperatures begins in about a week or so (I SWEAR, Spring will come at some point! If not soon, it will come eventually. And despite all you nay-sayers, I will will strive to remain positive.. Although I’m increasingly finding it difficult to do myself…)

This shrimp curry recipe is unbelievably easy. In fact, I only used two ingredients for the base: Coconut milk, and Thai kitchen red curry paste.

Just mix the two ingredients together in a saucepan (or wok, in my case), add veggies and shrimp, simmer until all ingredients are delicious and tender, and serve on rice!

I used Jasmine Rice. Hmmm Jasmine rice. I’ve been having quite a love affair with this rice. It’s got such a tasty light flavor. Serve it with your next stir fry. Trust me, you’ll love it!

I used pre-cooked shrimp for this recipe, as it was ironically cheaper than the uncooked shrimp at save-on foods. You can really use whichever protein you like, like chicken, or even tofu.

This recipe will be sure to warm your belly (and taste buds) until spring decides to grace us with its presence once again…


Super delicious (and quick!) Coconut Shrimp Curry (courtesy of Steamy Kitchen)
2 tablespoons red curry paste
12 ounces coconut milk (I used 1 whole can)
1 red bell pepper, seeded and cut into strips
6 ounces fresh mushrooms, sliced
1/2 pound uncooked, peeled shrimp (pre-cooked worked just as well!

cooked Jasmine  rice, to serve

Heat a skillet over medium high heat, once hot add in the cooking oil and red curry paste. Whisk for about 30 seconds. Pour in the coconut milk and continue whisking. Add in the mushrooms and the red peppers and continue cooking for 3 minutes. Add the shrimp to the curry and cook for another 2 minutes. Serve over cooked rice.

*Tip: Make sure to make extras, or within seconds, your bowls will look like this!




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