Ingredients for Thai Shrimp And Vegetable Curry
- Peanut Oil
- Onion
- Garlic Cloves
- 1 medium zucchini, chopped
- Button Mushrooms
- 1 bell pepper, chopped
- Hot Chili Pepper
- Light Coconut Milk
- Red Curry Paste
- Kaffir Lime Leaves
- Splenda Granular
- 1 tablespoon fish sauce
- Large Shrimp
- Fresh Basil Leaf
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How to Make Thai Shrimp And Vegetable Curry
- Heat 1 tablespoon of oil in a large deep skillet over medium heat. Add 1 medium onion (chopped), 2 cloves garlic (minced), and 2-3 Thai chilies (finely chopped). Cook for 1-3 minutes, or until fragrant. (If sensitive to chili odors, add them with the coconut milk in step 4.) Ensure adequate ventilation.
- Add 1 medium zucchini (chopped), 8 oz mushrooms (sliced), and 1 bell pepper (chopped) to the skillet. Cook until slightly softened, about 5-7 minutes.
- Pour in 1 (13.5 oz) can full-fat coconut milk, 2 tablespoons green curry paste, 5-6 kaffir lime leaves, 1 tablespoon splenda (or 1-2 tablespoons brown sugar), and 1 tablespoon fish sauce. Stir well to combine.
- Reduce heat to low, cover, and simmer for 15-20 minutes, or until vegetables are tender.
- Add 1 pound shrimp (peeled and deveined) to the skillet. Cook over medium heat, uncovered, stirring occasionally, until pink and cooked through (about 3-5 minutes).
- Stir in 1/2 cup fresh basil leaves. Garnish with extra basil, if desired. Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
75 g
Sugar
25g
Fat
5g
Carbs
4g
