• Marisa Louise

Thai Curry Veggie & Shrimp

Just the right spice from the curry paste, and the perfect sweetness from the coconut milk! You'll adore this absolutely yummy dinner recipe!


New EASY DINNER recipe comin’ your way, guys! This Thai curry inspired veggie and shrimp bowl is definitely a new favorite of mine. The curry sauce in this is too perfect - sweet, coconut-y, just the right punch of spice, and sooo flavorful! It really tastes like Thai food takeout in a bowl, but yummier and *actually* good for you!

It’s super quick and easy to whip together, so I’d say add this on your “to-make” list for this week, or better yet, tonight! Get the deets below!



Thai Curry Veggie & Shrimp


- Serves approx. 8 - INGREDIENTS:


Curry sauce:

  • 2 cans organic coconut milk

  • 4 Tbsp red curry paste

  • 2 Tbsp raw honey

  • Salt and pepper to taste

Add ins:

  • 2 lbs of shrimp

  • Mushrooms

  • Bell peppers

  • Shredded carrots

  • Snow peas

  • Rice noodles or rice

Spices:

  • Garlic powder

  • Onion powder

  • Cayenne (optional, but takes it up a notch!)

  • Curry powder (because why not?)

  • And additional salt and pepper


INSTRUCTIONS:

  1. In a sauce pan, mix together all your sauce ingredients and bring to a low simmer.

  2. In a skillet greased with butter, sauté your shrimp until cooked through, and a nice crust has formed on each side. Season with spices of choice to taste!

  3. Once all your shrimp are cooked, take them out and set them aside on another plate. Then, pour the sauce into the shrimp skillet, and add in your chopped and sliced veggies of choice. Simmer this until your veggies begin to cook through.

  4. While your curry is simmering, prepare your rice noodles as your instructions say.

  5. Once your rice noodles are cooked through and ready, put your set-aside shrimps back into the curry/veggie mixture. Serve the curry mixture over the noodles, and some parsley to garnish if you’re feelin’ extra fancy! Enjoy!



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