Red Curry Shrimp Stir-Frywith cauliflower rice
This Thai-flavored stir-fry first appeared the week of 1/26/15 and received rave reviews. This time, we're serving it up with cauliflower rice for an even healthier version.
Smarts: If you like spice, try to find a curry paste at an Asian grocer or an Asian-branded curry paste (not Thai Kitchen).
- Shrimp - 1 lb
- Green onions - 2 stalks, sliced
- 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
- Cornstarch - 2 tsp
- Oil, cooking - 2/3 Tbsp + 1 Tbsp
- Coconut milk - 1/2 cup
- Basil (opt) - 2 sprigs, leaves of
- Limes - 1/2, juice of
- Cauliflower, small - 1 head, florets chopped
- Butter - 1 1/2 Tbsp
- Salt and pepper - to taste
- Shrimp - Defrost, rinse and pat dry. Season with some salt and pepper.
- Green onions / Onions / Bell peppers / Eggplant - Prep as directed. (Can be done up to 3 days ahead)
- Cauliflower rice - Double if making tomorrow’s dinner. 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 cornstarch.
- 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 both types of 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 (if using) and finish with a squeeze of lime juice. Season to taste with salt and pepper. Enjoy with cauliflower rice (if you doubled, remember to save half for tomorrow night)!
This meal has 24 reviews
Made with green curry and regular eggplant-it was amazing!
The sauce was tasty but disliked the eggplant a lot. Will possibly make again but substituting peas for eggplant.
Ended up very spicy. Needed more coconut milk or less high-test curry paste.
I added the whole can of coconut milk, but that was the only change I made. I used Taste of Thai red curry it has quite a kick! I was sh I shocked that my very picky daughter was stealing the shrimp off of my plate. The only thing I would change is to try and find the Chinese Eggplant, I didn't care for the regular version in this dish.
Loved this! Never been a fan of curry, but this meal was outstanding. Used Jasmine rice. Could use half the eggplant next time. Wish it were a little more spicy, had to add cayenne pepper once it was on the plate. SO GOOD!!!
The stir-fry sauce was a bit thick (too much corn starch?) - both otherwise really good!! I don't like peppers, so I skipped those. Might try adding a leafy green next time. And cauliflower rice is my new favorite thing!