thai coconut shrimp curry.
September 9, 2008


The summer bounty from our CSA has ended.  This means that our weekly menus are no longer dictated by our box of veggies, and that I can go back to using the month’s issue of Cooking Light as my inspiration.  To start the Fall season off right (although it’s still so hot here in Georgia that Fall probably isn’t the right word . . .) I began with a little Thai curry.  Thai is one of our favorite types of ethnic cooking, and although this isn’t reallyThai (given some of the non-Thai ingredients) it is definitely close enough to Thai-restaurant quality to do in a pinch!  Anyways, I used the Cooking Light recipe found here as the bare bones of the recipe and then added some veggies and some heat.

Thai Coconut Shrimp Curry

(adapted from Cooking Light)


I would . . .

You could . . .

2  teaspoons  canola oil

2 teaspoons any oil type

¾ cup  chopped onion


½ cup red bell pepper

½ cup any bell pepper

1 cup broccoli florets

1 cup thawed frozen broccoli pieces

2 tablespoons  red curry paste (such as Thai Kitchen)

2 tablespoons any curry paste, or I tablespoon dried curry powder

1  teaspoon  sugar


12  ounces  large shrimp, peeled and deveined


2 cups washed and dried torn fresh spinach

½ cup thawed frozen spinach

1/3  cup  light coconut milk


1 tablespoon  fish sauce


1/2  cup  chopped green onions


¼ c chopped fresh basil



1.  Heat oil in a large nonstick skillet over medium-high heat. Add onion, bell pepper, and curry paste to pan, and sauté 1 minute, stirring occasionally.

2.  Stir in sugar; sauté 15 seconds.

3.  Add broccoli, spinach, and shrimp; sauté 3 minutes or until shrimp are done and spinach is wilted, stirring frequently.

4.  Stir in coconut milk and fish sauce; cook 30 seconds or until thoroughly heated.

5.  Remove from heat; stir in green onions and basil.

6.  Serve with jasmine rice to soak up the delicious sauce.


4 servings

Recipe Extras

Sex It Up By:



Sriracha (Thai hot chile paste) and/or diced spicy red pepper

Calling it

Sauteed Shrimp in Curried Coconut Cream

Cooking Tip:

Fish sauce, coconut milk, red curry paste, and Sriracha can all be found in the ethnic foods section of pretty much any major grocery chain—it’ll be near the soy sauce!  (And don’t be afraid of the fish sauce . . .  although you would never wanted to eat it alone, and although it smells semi-horrid, it gives Thai dishes their characteristic saltiness (no fishiness, I promise).