Thai Red Curry with Shrimp

This versatile curry recipe can be made with just about any protein and veggies you have on hand. If you can’t find Thai (or purple) basil you can substitute Italian basil.

Serves 4

INGREDIENTS

• 1 pound of wild-caught shrimp, peeled and deveined*

• 1 tablespoon avocado or other neutral cooking oil

• 2 tablespoons minced fresh ginger

• 1 large shallot, minced

• 2 cloves garlic, minced

• 2 Tablespoons Thai red curry paste

• 1 can full-fat coconut milk

• 1 lime

• 2-3 teaspoons fish sauce

• 1/2 bunch cilantro*

• 1 bunch Thai basil*

• 1 medium sweet potato, peeled and cut into 1” cubes (butternut squash is also great here - use about 2 cups)

• 2 red bell peppers, cut into 1” cubes

• 2 cups spinach

• salt, as needed

• 3-4 Thai bird chilies or other hot chile such as serrano or jalapeno, cut into rings*

* denotes optional garnish

Method

1. Rinse shrimp and drain.

2. Add oil to a 4-6 quart heavy bottomed pot for cooking. Turn heat to medium.

3. Add ginger, shallot, and garlic to pan and cook, without browning, until shallot is translucent.

4. Add curry paste and cook until the paste is one shade darker. Add in coconut milk and stir to mix completely.

5. Turn heat down so curry is at a low simmer. Add zest and juice of the lime, and 2 teaspoons of fish sauce.

6. Using kitchen twine, tie half of the cilantro and half of the basil into a bouquet. Add to the curry. (This step is optional, but adds great herb flavor.)

7. Taste curry for seasoning - depending on how salty or mild your fish sauce is, you may have to add up to 2 teaspoons of salt.

8. Add sweet potatoes (or squash) and simmer until just tender (about 10-15 minutes).

9. Add remaining vegetables along with shrimp and simmer just until shrimp are cooked through.

10. Serve curry with remaining cilantro, basil, and chilies as garnish.