Ginger Shrimp Curry

 

Ginger Shrimp Curry
Author: 
Cuisine: (Adjusted from Epicurious "Thai Shrimp Halibut Curry")
 
Ingredients
  • 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
Instructions
  1. Heat a large, deep sauté pan (or use a large sauce pan) over medium-high heat.
  2. Melt coconut oil in pan and add peppers and onions. Stir and sauté for a few minutes.
  3. Add ginger and dried basil, stirring frequently for another few minutes until fragrant.
  4. 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).
  5. While gently simmering, sprinkle fish and shrimp with a touch of salt and pepper and toss to coat.
  6. Add fish and shrimp to the pan and allow to simmer for another 6+ minutes, until fish and shrimp are cooked through.
  7. Season to taste with salt and pepper. Remove from heat.
  8. Place ½ to 1 cup of chopped steamed broccoli in each bowl. Top with shrimp curry and a wedge of lime. Enjoy!
Notes
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.

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Comments (3)

  • My Plate: 5-9-13 | 4 years ago Reply

    […] Ginger Shrimp Curry with steamed […]

  • Vicky 4 years ago Reply

    Made this for dinner tonight… it was fantastic! I make a lot of different kinds of curries, some from recipes and some just made up. This was very tasty and flavorful. My kids gobbled it up (ok, the one who doesn’t like shrimp ate most of hers!). Super easy and quick to make as well.

  • […] Ginger Shrimp Curry with a couple modifications: green pepper instead of red, fresh basil from our local farm and […]

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