Guest Post – Thai Coconut Curry

Hi everyone! My name is Allison and I blog over at Living One Day at a Time and The Sunday Flog. I had the pleasure of meeting Leslie during a Philly Bloggers Dinner one evening this summer, and I have followed along as she prepares for her big wedding day, makes tons of beautiful healthy meals, and just to see pictures of adorable dog, Jackson :)

When I knew Leslie was leaving for a Christmas cruise and needed guest bloggers, I put my jealousy aside and volunteered. She makes a ton of the same type of foods that I do, so I thought one of my favorite dishes would complement her style perfectly. Here is a dish that I make quite often – it is easy, inexpensive, healthy, and delicious. Enjoy!

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Thai Shrimp Coconut Curry

Ingredients:

2 cans light coconut milk
2 red bell peppers, cut into squares
1 yellow onion, chopped
handful of haricot verts (French green beans)
fish sauce (~10 splashes; taste as you go)
sriracha
fresh basil (~10 leaves)
fresh ginger, grated
1/2 jar trader joe’s Thai green curry simmer sauce (optional)
1 lime
3 tbsp vegetable oil
bag of cooked shrimp (I used Trader Joes frozen shrimp)

Directions:

Heat oil in a stock pot and add onions and peppers to soften. Add sriracha to taste (be careful, this is fiery stuff! I squirted it once or twice around the pot) until aromatic. Add coconut milk, fish sauce, basil, ginger, simmer sauce, and haricot verts. Cover pot and simmer for 10 minutes. Right before serving, add shrimp and lime until thoroughly heated. Serve over brown rice with more lime or mung bean sprouts. Feast! (This can be served immediately, but the flavors only get better as it simmers over time)

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The true beauty of this meal is its versatility. I have used tofu instead of shrimp (pan fry first), skipped the green beans, used red chili paste, nixed the simmer sauce, added snap peas, etc. As long as the basic flavors (coconut milk, chili paste, basil, ginger, and fish sauce) are there, the dish will turn out. Traditional Thai dishes use lemongrass, which is a vegetable I have yet to work with, but if you are comfortable with it, toss it in!

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I rarely work closely with recipes (and I know Leslie does the same), so this is a perfect dish for someone who wants to just do their own thing. Use your imagination and trust your instincts – that is the beauty of cooking! I promise you won’t be disappointed.

Also, just as a side note – if you are wary of fish sauce (and if you don’t know how it’s made, don’t Google it), you can use a few splashes of soy sauce!

Well, that’s all I’ve got! Feel free to pop over to my blog and let me know if you try this! Thanks, Leslie, for letting me post, and I hope you are enjoying the high seas!

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Have you ever attempted to make curry? What is your favorite curry meal/recipe?

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2 Comments

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2 Responses to Guest Post – Thai Coconut Curry

  1. Jacqui

    Hubby and I love curry, we make veggie or chicken curry all the time.

  2. patty O

    Your dish looks delish – I. too, am a lover of curry but my hubby is not!
    I usually get a curry dish when we go out for Thai food!

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