Last year I was lucky enough to travel halfway around the world with my gal pal. We were exposed to some of the tastiest foods in the most beautiful of landscapes. But this year, in lieu of taking an exotic vacation, I'm going to attempt to taste the cuisines of the world in my own kitchen. Keeping things interesting (and healthy) is always a challenge - especially when trying to stay within budget and in the realm of familiarity for all members of the family.
To make things a little easier, lately when I'm out grocery shopping, I pick up one or two new ingredients to incorporate into my weekly routine. This week my little boy asked for shrimp and pasta, but mom had another idea in mind. While the little ones nibbled on scampi I threw together a grown-up shrimp dish that was quick, low in fat and calories and very filling. My Thai green curry dish is the first stop on my culinary road trip. The coconut milk and curry paste are staples in Thai cooking while the sweet gulf shrimp and spice from the red pepper tie nicely to the Cajun cooking we're all used to. Get your culinary passport stamped with this 20 minute dish (yes, seriously) and be prepared to crave it again and again. Next time I want to go big with fresh Thai basil and jasmine rice, but for my first attempt, it was definitely something worth adding to the family menu.
Green curry shrimp and vegetables
Ingredients
1 lb raw shrimp, peeled & deveined
1 yellow onion, julienned
1 bell pepper, julienned
1/2 zucchini, julienned
1 can light coconut milk
2 TBS green curry paste
1 tsp brown sugar
1 tsp red pepper flake
salt to taste
cornstarch, if needed
for sprouts:
1 c bean sprouts
1 tsp sesame oil
salt and red pepper flake
Directions
- Empty can of coconut milk into a medium saucepan and bring to a boil
- Add curry paste, brown sugar and red pepper flake and reduce heat, simmer for 5 minutes
- Add vegetables and stir to coat, allow to cook for a few minutes
- Add shrimp, lightly seasoned with salt and cook until pink (no more than 5 minutes)
- Stir in cornstarch in 1/4 tsp increments until desired thickness is achieved
- Serve over steamed rice and top with optional bean sprouts - quickly stir-fry salt & red pepper-seasoned sprouts in sesame oil
Enjoy!