![]() ![]() In a large skillet, heat oil over medium-high.Quick cooking vegetables – you can use julienned sweet bell pepper, shredded carrots, sliced mushrooms, sliced snow peas, fresh spinach, or thinly sliced cabbage.Fish sauce – has a strong smell, but adds a nice flavor here!. ![]() Coconut milk – I use full fat coconut milk that comes in a can.If you use larger shrimp, keep in mind it will take slightly longer to cook. Shrimp – I use medium raw shrimp, peeled and deveined.I peel it myself! Super helpful to have if you like to meal prep. Garlic – I love having a jar of peeled garlic in the fridge.Thai red curry paste – there are different brands and varieties of Thai curry paste.If a recipe doesn’t specify to use the white or green part, it means you use the entire thing. Scallions – are milder than regular onions and the green tops add a nice green color to dishes.So flavorful – just as good as a restaurant dish!.Easy to use any vegetables, even leftovers.Uses ingredients I always have on hand.Let’s make it! Why you’ll love this recipe I just clean out the crisper drawer and essentially throw everything together. Add in flavor boosters like Thai curry paste and I can’t go wrong. I can say for sure that this is one dish that'll be making regular appearances on my dinner table.Time for another 15-minute meal! I love shrimp and all seafood, and it really comes in handy for a quick, light weeknight meal. Seriously, why didn't anyone tell me Thai curry is this ridiculously fast and easy? Even the takeout place down the street can't deliver this quick! The best part about this recipe is that once you've figured out the basic technique, it's easy to swap out ingredients on a whim.ĭon't like shrimp? Use thinly sliced chicken breast or steak instead, or even cubes of crisp-fried tofu.ĭon't like this combination of veggies? Switch 'em up for green beans, snow peas, eggplants, mushrooms or whatever else happens to catch your fancy. It's bright and full of flavour, and comes together in 20 minutes flat, which also happens to be the time it takes to cook up a big pot of fluffy jasmine rice to serve it with. I've always enjoyed the recipes I've discovered through SRC, but this might just be my favourite one yet. The original version looked pretty fantastic as it was, but I like my stir fries to have lots of veggies for colour and crunch, so I threw in some sugar snap peas, slivered red pepper, bamboo shoots and baby corn into the wok to help keep the shrimp from feeling too lonely in there.Īnd then, once everything was done simmering away, I added a squirt of lime juice to brighten up the flavour and a sprinkling of fresh basil to round things out. Ilona shares all sorts of fun recipes on her blog that she's adapted from different sites, and there's definitely no shortage of options to choose from.īut anyone who knows me will tell you I just can't say no to Thai food, so it shouldn't be any surprise that I eventually settled on a recipe for Red Curry Shrimp she adapted from SkinnyTaste. My assignment for March is Ilona's Kitchen, a blog written by Ilona, a stay-at-home mom whose daily schedule exhausts me just reading about it. Are you ready for another round of the Secret Recipe Club? I hope so, because this month's pick is a fun one.
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