Another great Paleo Recipe for dinner!
Thai Green Curry Shrimp with Vegetable Stir Fry
– 1 pound shrimp, peeled and deveined
– ½ lemon juiced
– 2 tbsp olive oil
– 4 cloves garlic minced
– 2 tbsp minced ginger
– 2 tbsp Thai green curry paste (We used Taste of Thailand Brand)
– 1 can coconut cream
– 1 tbsp fish sauce
– 1 tbsp honey (optional)
– 4 tbsp oil for frying (We used olive oil but coconut would be better)
– 2 cups broccoli florets
– 2 cups cauliflower florets
– 1 red pepper sliced in strips
– 1 Zucchini cut in sticks about 3″ by ½”
– 1 can sliced bamboo shoots
Place the shrimp in a bowl with ½ of the minced garlic, ½ the minced ginger, the lemon juice and 2 tbsp of olive oil. Mix and set aside.
In a saucepan, heat the green curry paste until it is fragrant and sizzling. Add the coconut cream, fish sauce and honey and simmer for 5 minutes. Remove from heat.
In a wok or large fry pan, heat 2 tbsp oil. High heat to cooks quickly but requires lots of quick stirring. Add the shrimp and fry for one minute, then add ½ the red pepper and ½ of the zucchini. Add the bamboo shoots. Continue to stir fry until the shrimp are firm. Salt to taste.
Add the green curry, coconut sauce to the shrimp, bring to a boil, simmer for a minute and remove from heat.
In another pan, heat two tbsp of oil. Add the remaining garlic and heat until fragrant but not brown. Add the broccoli, cauliflower, the other ½ of the red pepper and the zucchini. Stir fry for 3-5 minutes depending on the crispness you prefer. Salt to taste.
Serve the shrimp in a large bowl and the vegetables on a platter. Serves 2-4 depending on how big and hungry you are.
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