Red Curry Shrimp Stir-Fry
with 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
- 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, small - 1 head, florets chopped
- Ghee or grassfed 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, maple syrup, chicken stock, and arrowroot powder.
- 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)!
Great sauce. Recs next time: more soy sauce, fry tofu for longer (6 minutes instead of 4) and cut tofu into 64 pieces instead of 32 for 1 lb0 Helpful
Made with green curry and regular eggplant-it was amazing!0 Helpful
The sauce was tasty but disliked the eggplant a lot. Will possibly make again but substituting peas for eggplant.0 Helpful
Ended up very spicy. Needed more coconut milk or less high-test curry paste.0 Helpful
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.0 Helpful
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!!!0 Helpful