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; 2 stalks Green onions, sliced; 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 Cornstarch; 2/3 Tbsp + 1 Tbsp Oil, cooking; 1/2 cup Coconut milk; 2 sprigs Basil (opt), 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 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).

Dependency

Steak with Miso-Lime Butter

Ingredients

Metric

Servings:

Red Curry Shrimp Stir-Fry {11/23/15 Version}:

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 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.
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.

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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 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)!

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