Red Curry Shrimp Stir-Fry
with cauliflower rice
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).
Smarts: If you like spice, try to find a curry paste at an Asian grocer or an Asian-branded curry paste (not Thai Kitchen).
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Cuisines
Ingredients
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
Nutrition Facts
Amount Per Serving
Calories
291
Just a moment...
% Daily Value
Total Fat
16g
25%
Just a moment...
Saturated Fat
8g
41%
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Trans Fat
0g
Just a moment...
Cholesterol
148mg
49%
Just a moment...
Sodium
1708mg
71%
Just a moment...
Total Carbohydrate
19g
6%
Just a moment...
Dietary Fiber
5g
19%
Just a moment...
Sugars
9g
Just a moment...
Protein
20g
Just a moment...
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.
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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!
Nutrition Facts
Amount Per Serving
Calories
291
Just a moment...
% Daily Value
Total Fat
16g
25%
Just a moment...
Saturated Fat
8g
41%
Just a moment...
Trans Fat
0g
Just a moment...
Cholesterol
148mg
49%
Just a moment...
Sodium
1708mg
71%
Just a moment...
Total Carbohydrate
19g
6%
Just a moment...
Dietary Fiber
5g
19%
Just a moment...
Sugars
9g
Just a moment...
Protein
20g
Just a moment...
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Ratings
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