Curry is essentially just spices simmered in a sauce. Usually coconut milk + broth. There’s a lot of variation on how you can make the dish. Different cultures use different spice combinations. But I’m just American so I throw whatever I have in stock lol.
For today, I used a few TBSP of Thai curry paste (essentially spices mixed together with other ingredients) with coconut milk. For added flavor, I also added in garlic/ginger/onion. You don’t NEED special curry paste. You can also just mix spices like cumin, coriander, paprika with coconut milk.
If you are looking for a lighter sauce, you can cut the coconut milk down a bit. Add more chicken stock. Or visa versa if you want a creamier sauce.
This dish is great for getting some veggies into your diet. Really any can work. Just let them simmer in the sauce and cook until cooked through.
I paired mine with some previously cooked shrimp. It was easier bc there was a lot of shrimp to cook. But you can easily just cook the shrimp in the sauce once it comes together. Here’s how I made my Thai shrimp curry! Serves 4-6:
INGREDIENTS
- 2 lb shrimp
- 4 cloves minced garlic
- 1 inch ginger minced
- 1 tbsp coconut oil
- 1 onion chopped
- 3 tbsp Thai curry paste
- 2 tbsp tomato paste
- 1 can coconut milk 15oz
- 1.5 cups chicken stock
- 1/2 28oz can diced tomatoes
- 1 head broccoli chopped
- 2 bell peppers chopped
- Handful of sugar snap peas
INSTRUCTIONS
- I first roasted my shrimp in a 425F oven for 12 min. You can also sauté.
- Add some chopped garlic, minced ginger, 1 onion chopped, 3 tbsp curry paste, 2 tbsp tomato paste to hot large skillet with coconut oil. Sauté 5-10 min.
- Add 1 15oz can of coconut milk and 1.5 cups chicken stock. I also added in about a half a can of diced tomatoes.
- Add in veggies of choice. I used broccoli, snow peas, chopped bell pepper. Serve with shrimp and I would recommend rice!