Thai Style Shrimp Curry With Vegetables Recipe

About this recipe

A flavorful Thai-inspired shrimp curry featuring vibrant vegetables and a creamy coconut milk base, perfect for a pescatarian dinner solution.

Ingredients

• 1 Bunch x 2 Coriander Leaves (Kotthambari)
• 125 g Red Bell Pepper
• 200 g Orange Carrot (Gajar)
• 250 g Zucchini Green
• 100 g Garlic - Single Clove
• 700Ml Tiparos Fish Sauce
• 35 g Foodie Puppies Freeze Dried Shrimp Snack
• 2 - 3 pcs Gondhoraj Lime
• 250 ml Dabur Hommade Lemon Juice (Bottle)
• 1 pc (1 L) Alt Co. Almond Milk
• 1 ltr Organic Tattva Peanut Oil Bottle
• 175 Ltr Lee Kum Kee Blended Sesaame Oil Pet
• 50 g Sakthi Curry Powder
• 500 g Uttam Sugar Brown Sugar Cubes
• 900 G Chua Hah Seng Thai Chilly Paste
• 100 g X 3 Mtr Coriander Powder Combo

Instructions

1. 1. Heat 1 tablespoon peanut oil in a 12-inch skillet over medium heat. Add 1 teaspoon sesame oil, 3/4 cup chopped green onion, 1 cup diced red bell pepper, and 2 sliced carrots. Sauté for about 5 minutes until softened.
2. 2. Add 2 sliced zucchini to the skillet and sauté for another 2-3 minutes.
3. 3. Stir in 3 minced garlic cloves and cook for 30 seconds until fragrant.
4. 4. Add 1/4 teaspoon chili paste, 1 teaspoon curry powder, 1/2 teaspoon coriander powder, and 1 tablespoon lemon juice. Stir well to combine.
5. 5. Pour in 2 tablespoons fish sauce, 2 tablespoons brown sugar, and 1 can (400 ml) almond milk. Stir and bring the mixture to a boil.
6. 6. Reduce the heat to a simmer and cook for 5 minutes to allow the flavors to meld.
7. 7. Add 1 pound peeled and deveined shrimp to the skillet. Cover and cook, shaking the pan occasionally, until the shrimp turn pink, about 3-5 minutes.
8. 8. Stir in 1/4 cup chopped cilantro and remove the skillet from heat. Let the curry sit for 1 minute.
9. 9. Serve the curry over steamed rice or ladle into bowls. Garnish with the remaining 1/4 cup chopped cilantro and lime wedges.