Red Curry Shrimp Stir-Fry
with cauliflower rice

Name: Red Curry Shrimp Stir-Fry
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1 lb Shrimp; 1 Onions, small, sliced; 2 Bell peppers, any type, sliced; 1 Eggplant, Chinese, chopped; 1 1/2 Tbsp Red curry paste (sub green or yellow); 1 1/2 Tbsp Fish sauce; 2 tsp Brown sugar; 1/2 cup Chicken stock (sub water); 2 tsp Corn starch; 2/3 Tbsp + 1 Tbsp Cooking oil; 1/2 cup Coconut milk; 2 sprigs Basil, leaves of; 1/2 Limes , juice of; 1 head Cauliflower, small, florets chopped; 1 1/2 Tbsp Butter; to taste Salt and pepper

Active: 35 min Total: 35 min

Original GF Paleo Vegetarian

This stir-fry gets another layer of fragrance with a little bit of curry paste. Combined with coconut milk, you'll get a saucy dish perfect for eating with cauliflower rice.
Smarts: If you like spice, try to find a curry paste at an Asian grocer or an Asian-branded curry paste (not Thai Kitchen).

Ingredients

Metric

Servings:

Red Curry Shrimp Stir-Fry:

Shrimp - 1 lb
Onions, small - 1 , sliced
Bell peppers, any type - 2 , sliced
Eggplant, Chinese - 1 , chopped
Red curry paste (sub green or yellow) - 1 1/2 Tbsp
Fish sauce - 1 1/2 Tbsp
Brown sugar - 2 tsp
Chicken stock (sub water) - 1/2 cup
Corn starch - 2 tsp
Cooking oil - 2/3 Tbsp + 1 Tbsp
Coconut milk - 1/2 cup
Basil - 2 sprigs , leaves of
Limes - 1/2 , juice of

Cauliflower Rice:

Cauliflower, small - 1 head , florets chopped
Butter - 1 1/2 Tbsp
Salt and pepper - to taste

Prep

Shrimp - Defrost, rinse and pat dry. Season with some salt and pepper.
Onions / Bell peppers / Eggplant - Prep as directed. (Can be done up to 3 days ahead)
Cauliflower - Pulse florets in a food processor until broken up into ‘rice’-sized bits. Cook rice in one of two ways: 1) Microwave for 4 to 5 minutes and then fold in butter. Season with salt and pepper; or 2) Heat a pan over medium-high heat and add butter. Saute cauliflower in heated butter for ~5 minutes, until tender but still crunchy. Season to taste with salt and pepper. Watch this video for the full how-to on cauliflower rice. (Can be done up to 3 days ahead).
Make stir-fry sauce - Mix together red curry paste, fish sauce, brown sugar, chicken stock, and corn starch.

Unlock this meal along with hundreds of smart meal plans and never stress about "What's for dinner?" again

Try for free
Learn More

Make

Heat wok over medium-high heat. Add first part of cooking oil and then shrimp to heated oil. Saute until the outside is bright pink, 3 to 4 minutes. Remove from wok and set aside.
Return wok to heat and add second part of cooking oil. Add onions to heated oil with a sprinkle of salt. Saute until softened, 2 to 3 minutes.
Add in eggplant and saute for another 3 to 4 minutes.
Next, add peppers and saute for another 2 minutes.
Push all ingredients to the side forming a hole in the middle, like a donut. Give stir-fry sauce a stir and pour into the donut hole. Wait for it to darken and bubble and then toss to mix.
Fold in shrimp and coconut milk and cook for another minute.
Remove from heat and fold in basil leaves and finish with a squeeze of lime juice. Season to taste with salt and pepper.
Enjoy over cauliflower rice!

Reviews

Ratings

0 reviews