This meal was so delicious, I’d put it up against the green curry at my favorite thai place. Considering how easy it was and how healthy, I will certainly be making it again in the near future.
More on this later, but I am in the process of attempting to eliminate processed foods from my life. It’s been challenging, but with the help of 100 Days of Real Food blog, it has been easier than expected. Don’t get me wrong, I’ve screwed up almost daily, but their recipes and tips have helped me a lot. This recipe is one of their “weeknight” meals as it comes together in less than 20 minutes.
what you’ll need:
- 1 tablespoon coconut oil (or olive oil)
- ½ cup diced onion
- 1 yellow pepper (or red or green), diced
- sugar snap peas, ends removed
- 1 lb shrimp, peeled and patted dry
- 1 cup coconut milk (low fat is not recommended)
- 4 teaspoons green curry paste (homemade or store bought)
- serve over: brown rice or quinoa
Cook the brown rice or quinoa according to the package directions.
While that is cooking, in a medium-sized sauté pan, heat the oil over medium heat. Add in your diced onions, pepper and peas and cook for about 3-4 minutes.
Add the shrimp and saute until they turn pink and are cooked all the way through, stirring occasionally.
In a small bowl, whisk the green curry paste and coconut milk together. Turn the heat to low and pour the coconut milk/curry mixture into the pan and stir to coat. Once the coconut milk has thickened (2-3 minutes), turn off the heat. Serve over brown rice or quinoa.
Ingredients
- 1 tablespoon coconut oil (or olive oil)
- ½ cup diced onion
- 1 yellow pepper (or red or green), diced
- sugar snap peas, ends removed
- 1 lb shrimp, peeled and patted dry
- 1 cup coconut milk (low fat is not recommended)
- 4 teaspoons green curry paste (homemade or store bought)
Instructions
- In a medium-sized sauté pan, heat the oil over medium heat. Add in your diced onions, pepper and peas and cook for about 3-4 minutes.
- Add the shrimp and saute until they turn pink and are cooked all the way through, stirring occasionally.
- In a small bowl, whisk the green curry paste and coconut milk together. Turn the heat to low and pour the coconut milk/curry mixture into the pan and stir to coat.
- Once the coconut milk has thickened (2-3 minutes), turn off the heat.
- Serve over brown rice or quinoa.
Looks great, Daisi! I admire that you are eliminating processed foods. Question: Do you think it would work as well with already cooked shrimp? I love shrimp, but I hate to cook it. It’s a texture thing.
Yeah, I think it would work great with pre-cooked shrimp. I might try it next time, if I do, I’ll let you know how it turns out!