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Red Curry Shrimp Stir-Fry
with cauliflower rice

Active: 35 min Total: 35 min
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).


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
  • Maple syrup - 2 tsp
  • Chicken stock (sub water) - 1/2 cup
  • Arrowroot powder - 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
  • Ghee or grassfed butter - 1 1/2 Tbsp
  • Salt and pepper - to taste


  1. Shrimp - Defrost, rinse and pat dry. Season with some salt and pepper.
  2. Green onions / Onions / Bell peppers / Eggplant - Prep as directed. (Can be done up to 3 days ahead)
  3. 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)
  4. Make stir-fry sauce - Mix together red curry paste, fish sauce, maple syrup, chicken stock, and arrowroot powder.

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  1. 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.
  2. 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.
  3. Add in eggplant and saute for another 3 to 4 minutes.
  4. Next, add peppers and saute for another 2 minutes.
  5. 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.
  6. Fold in shrimp and coconut milk and cook for another minute.
  7. 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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