Thai Red Curry Shrimp

Paleo Red Curry Shrimp

Thai Red Curry Shrimp has become one of our favorite dishes to enjoy at home. We fell in love with it as a local Thai restaurant, but wanted to recreate this flavorful dish at home using the healthiest of ingredients, Success!

There is a lot of flexibility with this dish… you can make it as spicy or mild as you prefer and use any veggies that you have on hand and you like (we’ve used combinations that have included sweet peppers, hot peppers, onions, mushrooms, carrots, broccoli, zucchini, green beans, snap peas, egg plant, etc) And traditionally it’s served up with rice, but we avoid grains so we enjoy my cauliflower rice instead – just as amazing!

As with anything you cook, going with the best quality ingredients (I’ve included links to the brands I recommend, they are what we use in our kitchen)

**If you’re following a 21DSD, just don’t add in the coconut sugar!

Thai Red Curry Shrimp
Author: 
Serves: 2
 

Ingredients

Instructions
  1. In a straight sided skillet, combine Coconut milk, Thai Red Curry Paste & Coconut sugar, whisk or stir well to combine.. simmer over medium heat for 5 minutes
  2. Add in shrimp and veggies, simmer until shrimp are cooked and veggies are crisp tender
  3. Season with Salt, Pepper & Crushed Red Pepper, to taste
  4. Serve with Cauliflower Rice and a few splashes of Fish Sauce
  5. Enjoy!

 

PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. However, I only recommend products or services I have personally used myself and trust.

Hayley Ryczek

Hayley Ryczek is a health food blogger at Health Starts in the Kitchen and certified Holistic Health Coach educated by the Institute of Integrative Nutrition. She is passionate about REAL FOOD for optimum health and enjoys creating healthy recipes that she shares on her blog. Hayley resides in southwestern Pennsylvania with her husband, Ray. Together they have a beautiful organic garden, raise heritage breed chickens & turkeys and enjoy foraging for wild mushrooms & other edible treasures.

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3 Responses

  1. Ohhh, this looks delicious, I always have red curry paste on hand, I can’t wait to try this out!

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