If you love and crave Thai food – especially shrimps, a serving of Thai green curry shrimp is often the perfect answer to quell the fires on your taste buds. Today, we’re going to learn to make this amazing dish, but with a twist! We’re making it the Paleo way!
Total Time to Make: 35 minutes
- 1 Zucchini, cut into strips
- 1 red pepper, sliced
- Cauliflower florets (1 cauliflower)
- 2 cups Broccoli florets
- 2 pounds shrimp
- 1 can of bamboo shoots (Make sure there are no preservatives)
- 1 can of coconut milk (Make sure there are no preservatives)
- 2 tablespoons green curry paste (without preservatives/sugar)
- 2 tablespoons minced garlic
- 2 tablespoons ginger
- 1 freshly squeezed lemon
- 2 tablespoon olive oil
- 1 tablespoon fish sauce
- 1 tablespoon honey
- A pinch of coarse salt
- Coconut oil for frying
- Place the shrimp in a glass bowl and prep it with the olive oil, the minced garlic, ginger and the freshly squeezed lemon juice.
- Add a pinch of coarse salt and mix.
- Add the green curry paste to a skillet and heat it on low-medium heat. Heat the paste till it starts to sizzle.
- Add coconut milk to the skillet. Add the fish sauce and honey and heat it for five minutes.
- While the green curry sauce heats, add some olive oil to a frying pan and introduce the prepped shrimps.
- Stir fry the shrimps, and after about a minute, add the bamboo shoots, red pepper and zucchini. Fry the shrimps till they’re firm and orange. Save some of the red pepper and zucchini for the stir-fried vegetables.
- Once the shrimp has finished cooking, add the curry sauce.
Preparing stir-fried vegetables
- Heat about 2 tablespoons of coconut oil in a pan. Add the remaining garlic and heat it until its fragrant.
- Add the remaining ginger, the cauliflower and broccoli to the garlic. Add a little water and a pinch of coarse salt. Mix them up and let the veggies steam for 2-3 minutes minutes.
- Add the remaining red pepper and zucchini and stir them up.
Your hot green curry shrimps with stir fried veggies is ready to be had! To make them look even more appetizing, you may top your shrimps off with some spring onions!