Mixture will thicken a bit, approximately 5 minutes. My daughter in law and I finished the rest!!! Thank you so much for an amazing Thai curry recipe to add to my monthly dinner rotation — and also for entertaining guests! You can use your choice of grain – the best options are brown rice, quinoa or even cauliflower rice. This 5 ingredient curry shrimp and veggies recipe is the perfect light and healthy dinner. Tell me that one of you gets me! Thai curried shrimp and vegetables is made in one pot in under 30 minutes. It’s filled with vegetables, the most aromatic and delicious red curry-coconut milk broth, and the rice is infused with star anise and cardamom for even more flavor! Let me know how it goes! Book Depository. Bring the water to a boil in a medium saucepan (that has a lid). Barnes & Noble I’m talking lime juice, lime zest, cilantro, Thai basil, scallions, and whatever else your heart desires! (Nutrition information is calculated using an ingredient database and should be considered an estimate.) One of the reasons why this curry is so quick, is that shrimp is so quick cooking, and so are the vegetables I used. Thanks for the easy recipe ti have Thai food at home during lockdown 🙂. Method: (Refer step-by-step photos above) Step-1: Toss shrimp with coriander powder, cayenne pepper powder, turmeric powder and salt.. Step-2: Sear both sides in vegetable oil and transfer to a bowl.. Step-3: Saute sliced onion, bell pepper and garlic for just couple of minutes.. Step-4: Stir in sliced tomato, coconut milk, sugar and remaining salt.Bring to a simmer. Serve with lime wedges. The "lite" stuff isn't nearly as good, especially for this type of curry. I will show you how to cooking food recipe and popular, traditional food in my country. Once hot, place shrimp in pan to cook on each side for 1-2 minutes, then remove and set aside. Shrimp was delicious. Seriously a match made in heaven. Start by sautéing the shallots until softened. Once shrimp has been removed, add green curry paste and whisk around. None of that “lite” stuff. Bring to a boil over high heat, and then reduce … Required fields are marked *. It comes together entirely in the GH Everyday Pan! Stir in curry paste and sugar until well blended; bring to boil. That being said, there are ways to enhance store-bought curry paste. Thank you so much! Indiebound Heat the oil in a large skillet over medium-high heat. Then add onions, garlic, and ginger. It has a super unique flavor, so try to find it if you can! Some might want more “heat” (sriracha does the trick). This recipe goes from frozen to completely cooked in less than 30 minutes! Made this tonight with regular rice (quarantine pantry troubles!) Add the scallions and shallot and sauté for another 2 minutes. Big hit with the family, Hubby didn’t seemed thrilled with the idea of shrimp curry and my son doesn’t eat shrimp. This 5 ingredient curry shrimp and veggies recipe is the perfect light and healthy dinner. Indian Shrimp Curry. Will be making this again soon. There may be an affiliate link(s) in this post, which means that if you click on a product link above and complete a purchase, I’ll receive a small commission at no extra cost to you! Always extra lime wedges for serving, too. The shrimp quickly poaches in the coconut milk curry broth along with the veggies in just a few minutes, and then it’s ready to be served on a pile of that star anise and cardamom infused rice goodness. I don’t think so. The recipe is super easy – a few quick steps and you’ll have a meal on your table in no time. Garnish with basil and/or cilantro and enjoy warm over rice, blanched zucchini noodles, pasta or … Stir in curry powder, ginger, sea salt, cayenne and black pepper. Add the chicken broth, carrot, red bell pepper, onion, baby corn, basil, chile, lime leaves and fish sauce. Books-a-Million All you need is one pan, and you are ready to start making the … and the flavor was very good!! How To Make Shrimp and Vegetable Curry. Use full-fat coconut milk. Serve the curry over the infused rice, and garnish with extra cilantro, Thai basil, and scallions. 🙂. Thank you SO much!! You can buy fresh or frozen vegetable mixtures, I’ve seen so many great stir fry mixes! You made my day!! I did saute my veggies (bell peppers, mushrooms, onions and leftover broccoli) before I made the curry, then added the veggies back and cooked the shrimp in the finished curry. THANK YOU!!!! Thank you so much Natalie!! Nope, you can double this as-is! I’m so happy it was a hit!! *This is the Thai red curry paste I use and love when I can't make my own! Add the juice of 1 lime, and cilantro. The heat and the extra ginger and garlic especially will bring out the beautiful flavors of that red curry paste! The final step for the curry is to hit it with lime zest, lime juice, a handful of cilantro, and a little bit of soy sauce for a hint of that umami flavor. Add the curry paste and cook for an additional 1-2 minutes, stirring constantly to prevent it from burning. It’s basically just coconut cream watered down with more water, so it’s less creamy. I’m a busy working mom (and cookbook author x2) to boy-girl twins and a toddler. Add cauliflower, green … Notify me via e-mail if anyone answers my comment. I also used half full-fat, half lite coconut milk (against your reputation – sorry!) I love how it’s slightly spicy, especially with the natural sweetness of the coconut milk. Hi! Add the coconut oil. Wow I never thought I could make something this delicious and it’s all thanks to your recipe. In a large saucepan, bring the coconut milk and curry paste to a boil over medium-high heat, whisking constantly until smooth, about 2 minutes. The easiest way to do this, is to “bloom” your curry paste (just a fancy way to say enhance the flavor of), by sautéing it with extra aromatics – like garlic, ginger, scallions, and shallots. A 5 ingredient dinner that is ready in 15 minutes! Let me know if you ever make it again with the infused rice 🙂 Thanks so much for taking the time to comment! Once boiling, add the rice, cardamom pods, star ansie pods, and salt. Is it possible to use ground cardamom? For vegetables, you can make your own mixture, but I prefer to buy the already cut, frozen vegetables because it saves a ton of time. I used both. Saute for a few minutes, once fragrant add the curry powder. Serve with steamed rice—a … We had ours with whole grain rice. No other adjustments needed 🙂 Let me know how you like it! Kind of like Mexican food. Roasted Sweet Potato Bacon Red Curry Ramen My husband said, “I am blown away!” And he was right. I can always go for some tacos + chips and guac, and I can always go for some Thai red curry. Garnish the shrimp and mango curry with green onion and cilantro. Use lots of lime and fresh herbs. Thank you so much Neha! Bring to … And better yet, it’s a 15 minute meal! Your email address will not be published. My son ate the rice and sauce with the grilled chicken. Season to taste with additional salt and pepper if desired. Thank you! Thank you sooooo much! Add the shrimp to the curry and cook until cooked through, 1 to 2 minutes. Quite possibly my favorite recipe of this entire Healthyish January series is this thai red curry. Delicious shrimp curry made with Thai green curry paste. If you don’t like shrimp, you could totally use scallops, salmon cut into small pieces, or any quick cooking fish instead. January 13, 2020 By Spices in My DNA 24 Comments. I’d start with 1/8 of a teaspoon of ground cardamom or a good pinch and go from there. Add the shrimp, red peppers, snap peas, bamboo shoots, and garlic. whisk together coconut milk and curry paste until it comes together and thickens a little bit. Can’t wait to try it! Although the list of ingredients … It’s a flavor punch to the face in the best way possible. Hello every one welcome to my channel cooking. Scale 1x 2x 3x Ingredients. Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through. Thai Green Curry Chicken and Vegetable Zucchini Noodles. Hi, I’d like to double the recipe – anything I should know? Reduce heat to low; simmer 5 minutes. In a large skillet/pot bring coconut milk and curry paste to a slow boil, over medium-high heat, whisking until well combined. Begin by making the rice. It’s filled with vegetables, the most aromatic and delicious red curry … Then add the scallions, garlic and green curry paste. Cover and reduce heat to medium-low. Thank you so much Lauren! A few other ideas if you wanted to switch it up would be to add snap peas, zucchini noodles, or small cauliflower florets. Directions. My daughter in law love curry and so do I. Although I love green curry, I’d have to say that red curry has a slight advantage in my book. coconut milk curry, coconut milk red curry, easy curry recipe, infused rice, red curry, shrimp curry, shrimp curry with vegetables, thai red curry, thai red curry shrimp, vegetable curry, vegetable red curry, cardamom pods, crushed with the back of a knife*, small-medium broccoli crown, cut into small florets, large carrots, shaved into ribbons with a vegetable peeler, A Make-Ahead Menu for Summer Entertaining, Spiced Pear Cake with Brown Butter Buttercream and…. I’m so glad you enjoyed it!! Stir to combine. You know? It’s kind of the only thing I wanna make for dinner for the foreseeable future! I did opt to cook the veggies in the sauce for about 4 minutes before I added the shrimp as I was worried the broccoli would need more time than the shrimp to cook, which worked out perfectly. Continue to cook for 2-3 minutes more. Pour the sauce into the pan and stir to coat veggies and shrimp. While the rice is cooking, make the curry. Add the onions and cook, stirring frequently, … We love Coconut Curry Recipes and this one is a winner! Cook for 15-20 minutes, or until all liquid is absorbed and rice is tender. I think a splash or two of seasoned Asian vinegar at the end would punch it up, too. And if you’ve never done it, you’re in for a real treat. Thai Red Curry with Shrimp and Vegetables is served with infused rice for the most flavorful and easiest curry ever! This shrimp Panang curry recipe is made with vegetables, shrimp, and a jar of Good & Gather Panang Curry Simmer Sauce. I get them here when I can't get them at the grocery store. Garlic-Ginger Shrimp with Coconut-Curry Vegetables | Better Homes & Gardens This delicious shrimp in a decadent curry sauce can be made in the slow cooker or Instant Pot for an easy weeknight dinner option. Stir fry for 3 minutes, then stir in coconut milk, fish sauce and lime juice. It's filled with vegetables, the most aromatic and delicious red curry-coconut milk broth, and the rice is infused with star anise and cardamom for even more flavor! STIR in shrimp and vegetables. Then add shrimp. Get the exclusive content you crave straight to your inbox. Divide rice between 4 bowls, and top with curry shrimp mixture. This delicious shrimp in a decadent curry sauce can be made in the slow cooker or Instant Pot for an easy weeknight dinner option. So happy it was a hit!! I just thaw the shrimp if using frozen, or use fresh raw shrimp, and then cook the sauce, add frozen veggies, add shrimp… Win, win. The curry comes together in minutes, and you won’t be able to stop using this method for making the best rice ever! Add coconut milk and water; bring to a simmer and cook for 2 minutes. It’s definitely a showstopper and feels quite luxurious. Add shrimp, mango and sweet potato to saucepan; bring back to a simmer and cook for 4 to 5 minutes more or until shrimp are pink. Here you want to spread the curry paste around with a fork and mix it into the vegetables… shrimp, ginger, wonton wrappers, thai basil, coconut milk, vegetable oil and 2 more Weeknight Green Curry Shrimp 100 Days of Real Food green onions, shrimp, onion, green curry paste, coconut oil, fish sauce and 2 more Hello again everyone, it’s Sabrina again from Cooking with Points – a recipe blog dedicated to Weight Watchers friendly recipes.. Indian curries at my favorite restaurants … Basmati especially is so aromatic and flavorful on its own, but when you add things like star anise and cardamom pods into the pot, you will be AMAZED at the flavor. Vegetable Shrimp Curry with Herbed Cauliflower Rice made with coconut milk, tomatoes, and warming spices for a super flavorful, healthy 30-minute meal the whole family will love! So happy you enjoyed it! Thanks again! Add the onion, garlic, ginger, and chilies and cook, stirring frequently, until the I tried explaining that this is just for decoratio, Want to give someone a thoughtful gift? for details. Next, add in the raw shrimp and cook for another few minutes (about 3-5 minutes) until the shrimp is cooked through and is no longer translucent. (I did this in 2 batches to make sure the shrimp got a perfect color and crust on it, making sure the temperature of the pan doesn’t drop too much). Bring the mixture to a simmer over medium-low heat. I’m so glad you loved it!! I just thaw the shrimp if using frozen, or use fresh raw shrimp, and then cook the sauce, add frozen veggies, add shrimp, and then serve over 90 seconds rice/quinoa. Combine flour, curry powder, salt, ginger and pepper; add to apple mixture and mix well. Hubby tasted it and said it was delicious! Whole Foods usually has them too! Heat a large, deep skillet over medium-high heat. From the Thai red curry paste, to the lime juice and lime zest, to the fresh cilantro and Thai basil, there’s literally nothing better. This was a fantastic recipe!! Your email address will not be published. As always, all opinions are my own. Serve with steamed rice or … So happy to hear you loved the flavors! Once boiling, add the shrimp, bell pepper, broccoli, and carrots. Get the latest Spices in My DNA posts in your inbox! Thank you so much! Thank you SO MUCH Kendra!! Thank you for you recipes! So happy to hear that!! Hashtag with us! I am all about helping make mealtime a little easier and sharing inspiration for those with a busy lifestyle! This 5 ingredient harissa shrimp and grits may look deceptively difficult to make, but it…, Made in one pot, this Thai shrimp and quinoa will soon become a family favorite…, This Thai shrimp cakes with cucumber salad recipe comes from the Skinnytaste Meal Prep Cookbook.…, Skip the takeout and make the the best shrimp cauliflower "fried rice" - a delicious…, When you're running short on time and are in need of a flavorful dinner, this…, Blog Posts, Easy Dinner Ideas, Five Ingredient Fridays, Healthy, Main Meals, Recipes, Seafood & Fish 5 ingredient, 5 ingredient curry shrimp and veggies recipe, 5 ingredient recipe, curry, healthy meal, main meal, Shrimp, This looks absolutely delicious! *If you can't find Thai basil, you can omit or use regular basil. As for quick cooking veggies, I like to use thinly sliced bell pepper, broccoli cut into small florets, and carrots shaved into ribbons with a vegetable peeler so that they cook in no time. Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but … Easy and only 15 minutes start to finish, I love a good easy shrimp recipe! Butternut Squash Green Curry Rice Noodle Bowls, Roasted Sweet Potato Bacon Red Curry Ramen, Thai Green Curry Chicken and Vegetable Zucchini Noodles, « Broccoli Pesto Pasta with Roasted Vegetables, Brown Butter Chai Oatmeal Sandwich Cookies, Double Tomato and Corn Bruschetta Pasta with Burrata. Winner!!! 🙂. You make rice like you normally would, and just throw in a couple star anise and a few cardamom pods. Place the oil in a large, deep skillet and turn the heat to medium. Simmer until shrimp are cooked through and pink. Pour in the remaining coconut milk, and stir well. This Shrimp and Vegetable Coconut Curry is sweet and a little spicy, like all good Thai food.It also happens to go on the table in about 15 minutes. Can we expect more recipes once autumn has officially arrived, Thank you so much, so glad you enjoy the recipes! Add in frozen vegetables and cook for 3 minutes, or until they do not appear to be frozen any longer. Reduce heat to low, and add shrimp. 🙂. Thank you so much for your sweet comment 🙂, Your email address will not be published. Make sure you add your lime juice at the very end, because heat makes citrus flavor dissipate. Add in a generous pinch of salt to taste. Butternut Squash Green Curry Rice Noodle Bowls You want it to be as bold and bright as possible. I love making this recipe on any night of the week because it cooks super fast. Add the coconut milk, salt, and pepper. Filed Under: Clean Eats, Healthyish January, Main Course Recipes, Popular Posts, Seafood Tagged With: healthy, healthyish, infused rice, red curry, shrimp, thai, vegetables. I post new recipes and posts several times throughout the week , […] 5 ingredient curry shrimp and veggies recipe – a super quick, 5 ingredient dinner […], Your email address will not be published. I’d definitely use full-fat coconut milk for the best result. Heat the oil in a large skillet over medium heat; cook the onion in the hot oil until translucent, about … Thank you SO much for reading! This recipe, like all of the recipes in my 5-ingredient Friday series only has 5 ingredients. And that’s exactly what I did here! Once hot, add the garlic, ginger, and a pinch of salt and sauté for 30 seconds to 1 minute, or until fragrant. Required fields are marked *, Amazon My husband said that this was the best meal he has ever had in his life! There are so many flavors that just punch you in the face in this bowl of goodness. Garnish with additional basil and red chile slices, if desired. And tell your husband I said thank you so much!!! I typically use red curry paste from the store when I don’t have time to make my own. Then add the coconut milk, diced tomatoes, and salt. *Same goes for star anise pods. Simmer for 2-3 minutes, or until the shrimp … I love to cook this recipe and freeze it. Stir in basil and fish sauce. Exceptional meal! And better yet, it’s a 15 minute meal! Thai Red Curry with Shrimp and Vegetables is served with infused rice for the most flavorful and easiest curry ever! And the best part, is how amazing all of that coconut milk red curry tastes with the infused rice. It’s INSANELY flavorful (I know I say that about everything, but I really mean it! I didn’t have the spices on hand for the infused rice so stuck with plain basmati and it was fantastic. And the best part is, it’s so easy! It is super fast to make and only has six ingredients, so it can be made on the go. Green Curry Hummus So i grilled some chicken for them and made the curry . Add red curry paste and fry for a minute or two until oil separates. Add the frozen vegetables and shrimp, and cook, stirring occasionally, until most of the liquid is cooked out (a little bit left in the pan is OK), and shrimp are cooked through, about 10 minutes. and I thought it was still velvety and rich. Nope, this will double nicely! Thank you so much Addie!! Grated carrot is a fun garnish. I really appreciate you making it and thank you for letting me know! Hi Tendai! Fluff with a fork and discard cardamom and star anise pods. *Make sure you use full-fat coconut milk here. Will make this all the time 🙂, Aww thank you so much Jas! The flavors in curry are tough to beat, and the creamy, aromatic coconut milk broth just makes me quite honestly want to drink it with a straw. If you’ve got a lot of time and ingredients you can. You can’t beat that for a weeknight dinner! Yes, I think that would work. If shrimp isn’t your thing, there are some great alternatives you can use! Thai Red Curry with Shrimp and Vegetables is served with infused rice for the most flavorful and easiest curry ever! Did you make this recipe? I’m having such a hard time finding the pods in store even at Whole Foods 😭. Too much? How badly do you want to dive into that skillet?! Next time you’re looking for an easy curry shrimp recipe, look no further than this 5 ingredient curry shrimp and veggies recipe! Be sure to follow/tag. I think the curry paste blooming really made a difference and we will definitely be putting this shrimp curry in meal rotation! frozen Asian medley or stir fry vegetables, I use 90 second brown rice and quinoa blend. Ladle the curry into a serving bowl and garnish with the basil, mint and peanuts. This post may contain affiliate links, please see my privacy policy Not only that, but it so beautifully complements the curry. Cook 3 to 5 minutes or just until shrimp turn pink and vegetables are tender-crisp. These are what I use when I can't find them at the store. Oh my gosh you completely made my day Victoria!!! This authentic Green Curry Shrimp recipe takes 20 mins to make and tastes just like restaurants! In the past I’ve doubled recipes and the coconut milk always ends up being too much! Heat 1.5 tbsp oil in a wok or sauce pan at medium heat. The curry comes together in minutes, and you won't be able to stop using this method for making the best rice ever! Welcome to the SweetPhi blog, I’m Phi! Super simple tips I know, but I assure you they make all the difference when making curry at home! Let me know if you try it! Can’t even imagine the punch of flavor the infused rice would have! And you’ll seem like a culinary genius to whoever you’re serving this to. It’s as easy as that. The full-fat stuff is really what you need for the most luxuriously flavorful and creamy Thai red curry. Sometimes I’ll add bay leaves or toasted coconut to my rice, but this star anise and cardamom rice is hands down, my absolute favorite way to make rice. Tender plump shrimp and vegetables in a spicy, rich coconut curry sauce. I did cut the recipe by about half ( give or take!!) SERVE with jasmine rice, if desired. Curried shrimp and vegetables is an easy recipe with a complex curry taste. Give them, If you’re looking for a fun activity for older k, I did a series of “this or that” Christmas edi, Looking for a super fun activity to do with kids/f, White wine garlic chili shrimp {15 minute dinner}, 5 ingredient curry shrimp and veggies recipe, Catching up with the Kelnhofers-60 - Sweetphi, 5 Ingredient Slow Cooker Cheesy Potatoes Recipe, 5 Ingredient Crock Pot Pork Roast and Potatoes Recipe, Healthy Slow Cooker Lentil and Vegetable Soup. *Sometimes cardamom pods can be trickier to find, depending on your grocery store. Yes, INFUSED RICE. Remove from heat, let cool for a minute or two, and stir in lime zest, lime juice, and soy sauce. ), creamy as all get out (hello full-fat coconut milk), and the infused rice just puts the cherry on top of this amazing meal. Excellent curry recipe. Hi, is there anything to note if weère doubling the recipe! I live in Milwaukee, WI. Thank you so much!! I’m all for regular ‘ol basmati or jasmine rice. I love making this recipe on any night of the week because it cooks super fast. Meanwhile, In a large pot melt 1 tbsp coconut oil. Shrimp Curry and Rice with vegetables, garlic, and ginger is the ultimate weeknight dinner recipe. 1 ¼ cups brown jasmine rice or long-grain brown rice, rinsed; 1 tablespoon coconut oil or olive oil; 1 small white onion, chopped (about 1 cup); Pinch … Cook uncovered, stirring frequently, until prawns are cooked … 🙂, The curry was really flavorful! Reduce heat slightly and simmer for 2-3 minutes, or until shrimp are cooked through and vegetables are cooked to your liking. In a large skillet or wok, stir-fry apple, onion and celery in butter for 10 minutes or until tender. A different recipe called for corn starch (not sure it made any difference) and another called for 1 1/2 tbs of brown sugar. Cover the pan and cook until the vegetables are tender, about 20 minutes. Increase heat to high and bring to a boil. First, chop all the vegetables. 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Daughter in law and I finished the rest!!!! ti have Thai food home!, lime zest, cilantro, Thai basil, you can buy fresh or frozen Vegetable mixtures I! Working mom ( and cookbook author x2 ) to boy-girl twins and a toddler the past doubled! Two, and you are ready to start making the … reduce slightly! Especially for this type of curry thanks for the infused rice, quinoa or even cauliflower.... Better yet, it ’ s exactly what I use 90 second brown rice and shrimp curry with vegetables. Super fast ladle the curry paste blooming really made a difference and we will definitely be putting this shrimp and. Is ready in 15 minutes start to finish, I ’ d have to that... More recipes once autumn has officially arrived, thank you so much for your sweet comment,... Curry tastes with the basil, and I finished the rest!!!, salt and...