Ginger Shrimp Curry
Author: Shannon Doleac, MS, CSCS, CF-L1
Cuisine: (Adjusted from Epicurious "Thai Shrimp Halibut Curry")
- 2 tbsp. coconut oil
- 2 limes (zest and juice from one, other to garnish)
- 1 red bell pepper, chopped
- ¾ cup red onion, diced (~ ½ medium onion)
- 1½ tbsp. fresh ginger, peeled and minced
- 2 tsp. dried basil
- 1, 14 oz. can unsweetened coconut milk
- 1 tbsp. fish sauce (such as Red Boat)
- 2½ tsp. red curry paste (such as Thai Taste)
- 1 lb. raw, medium shrimp, peeled and deveined
- ¾ lb. wild-caught halibut filet, cut into bite size pieces
- sea salt
- black pepper
- 4 cups steamed broccoli florets
- Heat a large, deep sauté pan (or use a large sauce pan) over medium-high heat.
- Melt coconut oil in pan and add peppers and onions. Stir and sauté for a few minutes.
- Add ginger and dried basil, stirring frequently for another few minutes until fragrant.
- Stir in coconut milk, fish sauce, curry paste, lime juice and zest. Turn down heat to medium and simmer for 5 - 6 minutes (stirring often).
- While gently simmering, sprinkle fish and shrimp with a touch of salt and pepper and toss to coat.
- Add fish and shrimp to the pan and allow to simmer for another 6+ minutes, until fish and shrimp are cooked through.
- Season to taste with salt and pepper. Remove from heat.
- Place ½ to 1 cup of chopped steamed broccoli in each bowl. Top with shrimp curry and a wedge of lime. Enjoy!
You can certainly use frozen organic broccoli florets for this dish. I try to keep a bag on hand in my freezer and simply give the florets a quick steam as the curry is on it's final simmer. You may also substitute about ⅓ cup chopped fresh basil for the dried. If so, add it to the pan at the very end. I always try to use wild-caught shrimp when I can. I cut mine in half before cooking because my kids LOVE the shrimp and this way there are more shrimp per bite:-) I always double this recipe for a great leftover meal the next day.