Saying Goodbye to Summer: Thai Red Curry Shrimp

Name: Saying Goodbye to Summer: Thai Red Curry Shrimp
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 5
Cuisine: Indian, Asian
Ingredients: 1 Tbsp brown sugar; 473 milliliters patty pan squash, whole or quartered depending on size; 1 can coconut milk; 2 Tbsps chili oil; 1 Thai chilies, diced (seeded or not depending on your heat preference); 237 milliliters cilantro, stems removed; 473 milliliters green Thai eggplant, quartered; 2 Tbsps fish sauce; 4 cloves garlic, minced; 2 Tbsps ginger, minced; 1 lime, juiced; 59 milliliters lemongrass, diced; 454 grams raw shrimp, deveined and peeled; 3 Tbsps red curry paste; 1 teaspoons salt; 1 medium yellow onion, diced

Saying Goodbye to Summer: Thai Red Curry Shrimp might be just the Indian recipe you are searching for. Watching your figure? This dairy free and pescatarian recipe has 450 calories, 24g of protein, and 28g of fat per serving. For $3.73 per serving, you get a main course that serves 5. It will be a hit at your The Fourth Of July event. A mixture of thai chilies, onion, coconut milk, and a handful of other ingredients are all it takes to make this recipe so tasty. 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

Heat chili oil over medium-high heat.

Ingredients you will need

Chili Oil

Add in garlic and saut for 30 seconds before adding in onion, patty pan and eggplant. Continue to saut for 5-7 minutes until vegetables start to soften.

Ingredients you will need

Vegetable

Eggplant

Garlic

Onion

Equipment you will use

Frying Pan

Add in red curry paste, fish sauce, lemongrass, fresh ginger, Thai chilies brown sugar and salt. Stir to coat vegetables. Cook for 5 minutes.

Ingredients you will need

Red Curry Paste

Fresh Ginger

Brown Sugar

Fish Sauce

Lemon Grass

Vegetable

Chili Pepper

Salt

Pour in coconut milk and lime juice and simmer for 5 minutes.

Ingredients you will need

Coconut Milk

Lime Juice

Add in shrimp and cook until all shrimp are pink, stirring often, about 5 minutes.

Ingredients you will need

Shrimp

Remove from heat and add in the cilantro leaves.

Ingredients you will need

Fresh Cilantro

Serve over basmati rice with lime wedges.

Ingredients you will need

Basmati Rice

Lime Wedge

Equipment

Frying Pan

Ingredients

Servings:

1Tbsp

brown sugar 473milliliters

patty pan squash, whole or quartered depending on size 1can

coconut milk 2Tbsps

chili oil 1

Thai chilies, diced (seeded or not depending on your heat preference)237milliliters

cilantro, stems removed 473milliliters

green Thai eggplant, quartered 2Tbsps

fish sauce 4cloves

garlic, minced 2Tbsps

ginger, minced 1

lime, juiced 59milliliters

lemongrass, diced 454grams

raw shrimp, deveined and peeled 3Tbsps

red curry paste 1teaspoons

salt 1medium

yellow onion, diced

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. You could try Maysaran Arsheen Pinot Gris. Reviewers quite like it with a 4.5 out of 5 star rating and a price of about 18 dollars per bottle.