Thai Coconut Curry Shrimp and Veggies
Author: this little italian
Recipe type: Lunch or Supper
Thai Coconut Curry Shrimp and Veggies is a mildly spicy dish. You can turn up the heat by adding more curry paste. You can also make this dish vegetarian style by leaving out the shrimp, or you can add tofu or chicken if you like!
- Pan #1
- 1 stalk leeks (roughly 1 cup chopped)
- 4 cloves garlic, minced
- 1 package Maitake mushrooms, chopped
- 1 orange bell pepper
- 13.5 OZ Coconut Milk
- 8 OZ pure clam juice
- 1 lime (juice of ½ lime for cooking, reserve the other half for garnish)
- ¼ cup Hoisin
- 1 TSP Thai Curry Paste (green)
- 2 carrots (cut like matchsticks, 2" long by ½" thick)
- 2 zucchini (cut like matchsticks)
- 10 OZ English peas
- ½ cup corn
- 2 baby Bok Choy, rough chop
- ½ cup roughly chopped cilantro (reserve a few pinches for garnish)
- ½ cup roughly chopped basil (reserve a few pinches for garnish)
- Sesame Oil
- Canola Oil
- Pan #2
- ½ head cauliflower
- 2 pounds large shrimp (20-25 count) peeled and deveined
- Sesame Oil
- ¼ cup Hoisin
- ½ cup sesame seeds (reserve ¼ cup for garnish)
- Boil a pot of water for the Rice Sticks noodles (use 2 6.75 OZ packages)
Seasonings - I like to pre-mix these ahead of time and season as I go. You'll season about 5 times through the process, so if you estimate a little less than a TBS each time, you will have plenty. It's not scientific at all, just go with your intuition. You're making something yummy! As my husband's grandmother used to say in her rich Italian accent, "Why shouldn't be good?"
- 2 TBS curry
- 2 TSP chili powder
- 1 TBS onion powder
- 1 TBS dill
- Salt & Pepper
- To a large deep pan add sesame and canola oils. When the oil is hot add the leeks, garlic and mushrooms. Season with a sprinkling of your premix of spices, salt & pepper Cook about 3 minutes, add the bell pepper. Cook another 3-5 minutes and add the coconut milk, clam juice and the juice from ½ lime. Season with a sprinkling of your pre-mix of spices, salt & pepper. Cover the pan and simmer for 5 minutes.
- Meanwhile, heat up Pan #2 with sesame oil. When the oil is hot, add the cauliflower florets. Season with your premix of spices, salt & pepper. Drizzle honey over the top and sprinkle ⅛ cup of sesame seeds over the top. Cook for about 5 minutes, turning them a bit. You'll see the honey caramelize and will give the cauliflower a nice color.
- To Pan #1 add carrots, zucchini, peas and corn. Season with your pre-mix of spices, salt & pepper. Add your cauliflower from Pan #2 to this beautiful coconut curry veg sauce you've created! Lower the heat and simmer for about 5 minutes (I like the zucchini to be al dente, not over-cooked.) Now add the baby Bok Choy, add a little salt & pepper, cover the pan and cook for about 3-5 minutes until the Bok Choy leaves wilt.
- Back to Pan #2 - add a little more sesame oil to the pan and when the oil is hot add your shrimp. Season with your pre-mix of spices, salt & pepper. Drizzle honey and ¼ cup of Hoisin over the top. Sprinkle ⅛ cup of sesame seeds over the top. Cook for about 5 minutes, turning them as you go. When the shrimps are done, just take them off the heat. I don't add them to the sauce. When I plate the dish, I serve them on top. I love retaining the caramelization and lovely color that the honey brings!
- For the noodles, follow the instructions on the package. These are easy. Once the water boils, you add the noodles to the hot water, cover and turn off the heat for 10 minutes.
- For plating, I use a bowl. Place the noodles on the bottom. Add the coconut curry veggies over the top. Place the shrimp on top. Garnish with cilantro, basil and sesame seeds. Serve with lime wedges. Squeezing a little lime juice over the top really adds some brightness to the dish!