Red Curry with Shrimp, Zucchini, and Carrot

Name: Red Curry with Shrimp, Zucchini, and Carrot
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 2 Tbsps Asian fish sauce; 2 Tbsps palm sugar or brown sugar; 397 grams coconut milk; 2 smalls carrots, peeled, ends trimmed, cut into 1/2-inch pieces (about 2 cups); 1 Handful cilantro, stems removed, chopped; 118 milliliters fresh or frozen peas; 1 to 2 jalapeños, stemmed, seeded, and sliced (optional); 2 Tbsps fresh lime juice, from about 2 limes; 118 milliliters low-sodium chicken stock or water; 1 Handful mint leaves, stems removed, half chopped; 4 Tbsps red curry paste; 227 grams shrimp, peeled and deveined; 2 smalls zucchini, cut into 1-inch cubes (about 3 cups)

The recipe Red Curry with Shrimp, Zucchini, and Carrot could satisfy your Indian craving in around 20 minutes. For $2.84 per serving, you get If you have zucchini, lime juice, coconut milk, and a few other ingredients on hand, you can make it. To use up the brown sugar you could follow this main course with the Brown-sugar Pound Cupcakes With Brown-butter Glaze as a dessert.

Instructions

Open the coconut milk can and scoop off 1/4 cup of the thick cream.

Ingredients you will need

Coconut Milk

Cream

Add this to a large 12-inch non-stick skillet set over medium-high heat, and cook until liquid starts to bubble furiously.

Equipment you will use

Frying Pan

Add the red curry paste, reduce heat to medium-low, and stir with a wooden spoon until combined. Cook, stirring occasionally, until the curry paste is very fragrant, about three minutes.

Ingredients you will need

Curry Paste

Equipment you will use

Wooden Spoon

Add the zucchini and carrots, turn the heat to medium, and stir until the pieces are completely covered in the paste. Cook, stirring occasionally, until vegetables just start to soften, about 3 minutes.

Ingredients you will need

Vegetable

Zucchini

Carrot

Pour in the remaining coconut milk, and stir well. Bring to a boil over high heat, and then reduce heat to maintain a steady simmer. If using jalapeños, add them now. Cook until vegetables are completely tender, about 7 minutes.

Ingredients you will need

Coconut Milk

Vegetable

Add shrimp and peas, and cook until shrimp are pink and plump, about 2 minutes.

Ingredients you will need

Shrimp

Peas

In a medium sized bowl, stir together the fish sauce, chicken stock, and sugar. When sugar has dissolved, pour this into the skillet. Stir well and simmer for a minute. Turn off the heat, add cilantro, chopped mint, and lime juice.

Ingredients you will need

Chicken Stock

Fish Sauce

Lime Juice

Cilantro

Sugar

Mint

Equipment you will use

Frying Pan

Bowl

Serve the curry with the whole mint leaves as a garnish and a side of white rice.

Ingredients you will need

Mint

White Rice

Curry Powder

Equipment

Frying Pan

Wooden Spoon

Bowl

Ingredients

Servings:

2Tbsps

Asian fish sauce 2Tbsps

palm sugar or brown sugar 397grams

coconut milk 2smalls

carrots, peeled, ends trimmed, cut into 1/2-inch pieces (about 2 cups)1Handful

cilantro, stems removed, chopped 118milliliters

fresh or frozen peas 1

to 2 jalapeños, stemmed, seeded, and sliced (optional)2Tbsps

fresh lime juice, from about 2 limes 118milliliters

low-sodium chicken stock or water 1Handful

mint leaves, stems removed, half chopped 4Tbsps

red curry paste 227grams

shrimp, peeled and deveined 2smalls

zucchini, cut into 1-inch cubes (about 3 cups)

Recommended wine: Chenin Blanc, Gewurztraminer, Riesling

Chenin Blanc, Gewurztraminer, and Riesling are great choices for Asian. The best wine for Asian food depends on the cuisine and dish - of course - but these acidic whites pair with a number of traditional meals, spicy or not. You could try Botanica Wines Mary Delany Chenin Blanc. Reviewers quite like it with a 5 out of 5 star rating and a price of about 32 dollars per bottle.