Thai curry shrimp and vegetables is made in one pot in under 30 minutes. Substitute chicken if you want or make it vegetarian. So flavourful.
Although the list of ingredients seems long, this dish is very simple to prepare. The trick is to have everything prepped and ready to go right by the skillet. Then it’s just a matter of adding ingredients step by step. If you’re making this for company – and it’s definitely company-worthy – you can complete the dish all the way up to the last 5 minutes when the last few ingredients, including the shrimp, are simmered. The curry is delicious served with jasmine rice to soak up the sauce.
The coconut milk makes the dish rich and creamy even though it’s dairy (and lactose) free. The curry is as hot and spicy as you want to make it. The recipe is quite hot (for me) but many would call me a wimp when it comes to spiciness, including Jenna, the other kook. So taste and adjust as you wish.
One more thing to note…this recipe is very flexible with respect to the vegetables and proteins so it’s easy to get creative.
- Make a vegetarian version by adding more vegetables or tofu and omitting the shrimp. One great option is to add 1/2 inch cubes of butternut squash. Simmer them for 10-15 minutes in the coconut broth.
- Consider using other vegetables such as snow peas, broccoli, mini bok choy, green beans.
- Substitute cooked chicken for the shrimp.