Paleo Thai Green Curry, A Stir-Fry with Shrimp © 2011 . All rights reserved.

Paleo Thai Green Curry, A Stir-Fry with Shrimp

This Paleo Thai Green Curry recipe is made with shrimp, butternut squash, zucchini, carrots, broccoli, and mushrooms, sweetened with honey and spiced with green curry paste, lime and chili peppers. It has a slow-rolling heat and tastes great with pretty much any protein {tofu included if you’re feeling an adventurous 20% day}, or the opposite way iias a vegan dish! It’s actually something I’ve worked on for a few years off and on and couldn’t quite get right…until I found Thai basil. Specifically Thai basil. I just absolutely love Thai food and you just don’t know what you’re missing until you find the right ingredients! I guess I’ll mention here that if you don’t have this specific type of basil, this curry will not taste the same. You could substitute regular basil + 1 bay leaf in place of it, but if any other option existed I wouldn’t, or I promise you, you will wonder why it doesn’t taste quite right. That being said, I bring to you one of my favorites, made with a lot of love…and trial and error.

I’m going to be a dork and start this post with TGIF. I mean it. Something about this week made it just brutally drag. In addition to that, sometimes I just want to cook and learn Paleo so bad that I can’t wait to get home and try new recipes. It makes the work week feel longer…much longer! Breathe ah, feels good. I’m ready for a little break to try to relax, and take a lot of time to learn more about Paleo and catch up!

Paleo Thai Green Curry

½ lb raw large Shrimp

4 cups ice-cold Water

1 Tbsp fine Sea Salt

1 Tbsp Coconut Oil

assorted vegetables:

1 small Butternut Squash

1 Zucchini

3 Carrots

1 small head Broccoli

6 White Button Mushrooms

for the sauce:

¼ cup Green Curry Paste

1 (14oz) can Coconut Milk

1 Tbsp Fish Sauce

2 tsp Lime Juice

2 tsp raw Honey*

3 fresh stems Thai Basil

3 fresh Bird’s Eye Chili Peppers**

1 tsp Chili Oil

*We like to use a honey that is sweet, but a little savory as well. Try Rapsflower Blossom Honey or something delicate…not the honey in the bear-shaped squeezy tube…for many, many reasons.

**If you don’t like spicy food, you could omit the chili peppers, but they add a sweet heat and a really unique amazing flavor that I would definitely recommend. De-seeding them will take the heat down too, if you want a controlled heat.

De-vein and de-shell the shrimp (I reserve these and freeze them to make Paleo Shrimp Stock at a later date). In a bowl, combine the cold water and fine sea salt. The goal is to salt the water until it tastes like salt water. Then add the shrimp and let sit while you cook everything else. The water will keep the shrimp plump and the sea salt will salt the shrimp without drying it out.

In another bowl, combine the coconut milk, green curry paste, fish sauce, lime juice, honey, thai basil (I throw the whole stem in whole), and chili oil. Cut 2 slits (one on each side) of the bird’s eye chili peppers and add them to the bowl as well. Set the curry aside for later.

Cut the carrots at a diagonal about 1/8” thick, the zucchini and mushrooms into ¼” slices, then peel the butternut squash, de-seed it and slice it into ¼” chunks. Break apart the broccoli florets, keeping them all separate.

Heat the coconut oil in a sauce pan over medium-high (~6) heat. Once the oil is hot, add the squash and carrots, then cook for 3 minutes uncovered. Next, add the zucchini and broccoli, then cook, stirring, for another 3 minutes. Next, add the mushrooms and sauté for 2-3 minutes.

Drain the shrimp from the water and add them to the vegetables. Cook for another couple of minutes, flipping the shrimp to ensure even cooking. I usually flip the shrimp when the middle starts to turn whitish. Cook for another minute, then add the coconut milk-curry paste mixture.

Stir, uncovered, until the vegetables are cooked tender and the sauce reaching a thick, creamy consistency, about 5-10 minutes. Serve this over Paleo Coconut Cauliflower Rice.

Note: if for some reason your sauce is too thick, just add a little coconut milk or even water until it thins out – remember, a little goes a long way though, so add a little at a time!

Prep time: 7 minutes
Cook time: 20 minutes
Number of servings (yield): 2-4
Paleo Thai food recipes
Pescatarian
Vegetarian
Vegan

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  1. By Paleo Thai Beef Stir-fry, A One-Pot Meal August 30, 2014 at 2:12 pm