Thai Shrimp and Vegetable Curry Recipe

"I put this together a couple of years ago when I was heavy into low carb. I love curries and this one suits for either low carb or diabetic. Use brown sugar instead of Splenda if you are not watching your diet and serve with rice if you like."

Original is 3-4 servings

Metric US

I've Tried It

Nutritional

Serving Size: 1 (601.4 g)
Calories 320.9
Total Fat - 11.7 g
Saturated Fat - 3.5 g
Cholesterol - 205 mg
Sodium - 1981.9 mg
Total Carbohydrate - 28.1 g
Dietary Fiber - 6.7 g
Sugars - 14 g
Protein - 30.7 g
Calcium - 342 mg
Iron - 2.9 mg
Vitamin C - 61.1 mg
Thiamin - 0.3 mg

Step by Step Method

Step 1

In a large deep skillet, heat oil and add onions, garlic and chopped chillies and cook for 1-3 minutes.

Step 2

If you are sensitive to volatile odors from heated chillies, just add them when you add the coconut milk, but in any case, vent the cooking area.

Step 3

Add the zucchini, mushrooms, and bell pepper to the pan, cooking until they are half-tender.

Step 4

Add coconut milk, curry paste, lime leaves, Splenda and fish sauce, stirring mixture until curry paste mingles with the coconut milk.

Step 5

Reduce heat, cover and simmer for 15-20 minutes or until vegetables are mostly cooked through.

Step 6

Add shrimp to the pan and stir over medium heat, uncovered, until shrimp become pink but are not curled too tightly (tightness makes them tough).

Step 7

Either stir basil into the curry or use as a garnish, whichever you prefer.

Tips

No special items needed.

Editorial Notes

The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.

Ingredient substitutions

For the oil, substitute olive oil. This substitution will provide a more Mediterranean flavor to the dish, and is a healthier option than peanut oil.
For the Splenda, substitute brown sugar. This substitution will provide a more natural sweetness to the dish, and is better for those not watching their diets.

Serve with

Coconut Rice: This fragrant and fluffy coconut rice is the perfect accompaniment to the Thai Shrimp and Vegetable Curry. The subtle sweetness of the coconut rice is the perfect complement to the spicy curry. Plus, it's easy to make and adds a delicious and nutty flavor to the meal.

Tomato and Cucumber Salad: This refreshing and light salad is the perfect side dish to balance out the flavors of the Thai Shrimp and Vegetable Curry. The sweetness of the tomatoes and the crunch of the cucumbers make it a great pairing for the rich and spicy curry. Plus, it's quick and easy to make and adds a bright and fresh flavor to the meal.

FAQ

Q: How long does it take to prepare Thai Shrimp and Vegetable Curry?

A: On average, it takes about 30 minutes to prepare Thai Shrimp and Vegetable Curry. This includes the time it takes to chop the vegetables and cook the curry.

Q: Is Thai Shrimp and Vegetable Curry spicy?

A: Yes, Thai Shrimp and Vegetable Curry is usually quite spicy, but the heat level can be adjusted to your taste. You can adjust the amount of chili peppers used, or add some coconut milk to reduce the spiciness.

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Fun facts:

Thai basil, which is used in this Thai Shrimp and Vegetable Curry, is also known as 'Queen of Basil' and is believed to have been brought to Thailand from India by Buddhist monks in the 4th century.

This dish is very popular among celebrities and was even served at the wedding of Prince William and Catherine Middleton in 2011.