Firstly, my affinity for curry runs deep. Yellow, green, red, you name it and I'm game. In this simple weeknight dish, red is the favored hue. Piled high with vegetables not too far down the color wheel, my Red Shrimp Curry promises to delight and nourish. 1lb. Shrimp, peeled 1 C Sweet Potato, diced 2 C Carrots, diced 2 C Broccoli Florets 2 Tbsp Garlic 2 Tbsp Ginger, sliced 2 Tbsp Red Curry Paste 2 C Coconut Milk 1 C Vegetable or Chicken Broth 1 Tbsp Sesame Oil Fish sauce to taste Lime juice
After the initial prep of the vegetables, bring a pot of salted water to a boil. Blanch the vegetables by boil for three minutes (until barely tender) and submerging them in ice water to stop the cooking process. By blanching the vegetables, you preserve the natural nutrients that are lost in the cooking process.
Heat one tablespoon of sesame oil in a pot and sauté the blanched vegetables, garlic and ginger for two minutes, adding the red Curry paste after. Stir to incorporate. Add the shrimp and cook until pink. Add in 2 cups of coconut milk, one cup of broth and fish sauce. Simmer for 5-7 minutes.
Sprinkle with freshly chopped cilantro and a spritz of lime juice. Get punched in the face with flavor by serving immediately with a scoop of conventional brown rice or cooked cauliflower rice.
*I would suggest using coconut milk of the lighter variety. However, if you're good with full fat milk, go for it. You like it , I love it!