Are you ready for another round of the Secret Recipe Club? I hope so, because this month’s pick is a fun one.
My assignment for March is Ilona’s Kitchen, a blog written by Ilona, a stay-at-home mom whose daily schedule exhausts me just reading about it.
Ilona shares all sorts of fun recipes on her blog that she’s adapted from different sites, and there’s definitely no shortage of options to choose from.
The original version looked pretty fantastic as it was, but I like my stir fries to have lots of veggies for colour and crunch, so I threw in some sugar snap peas, slivered red pepper, bamboo shoots and baby corn into the wok to help keep the shrimp from feeling too lonely in there.
And then, once everything was done simmering away, I added a squirt of lime juice to brighten up the flavour and a sprinkling of fresh basil to round things out.
I’ve always enjoyed the recipes I’ve discovered through SRC, but this might just be my favourite one yet.
It’s bright and full of flavour, and comes together in 20 minutes flat, which also happens to be the time it takes to cook up a big pot of fluffy jasmine rice to serve it with.
The best part about this recipe is that once you’ve figured out the basic technique, it’s easy to swap out ingredients on a whim.
Don’t like shrimp? Use thinly sliced chicken breast or steak instead, or even cubes of crisp-fried tofu.
Don’t like this combination of veggies? Switch ’em up for green beans, snow peas, eggplants, mushrooms or whatever else happens to catch your fancy.
Seriously, why didn’t anyone tell me Thai curry is this ridiculously fast and easy? Even the takeout place down the street can’t deliver this quick!
I can say for sure that this is one dish that’ll be making regular appearances on my dinner table.
This quick Thai-style curry is loaded with plenty of bright vegetables and tender shrimp. Serve it on a pile of fluffy steamed rice for an easy alternative to takeout.
- 1 tsp canola oil
- 4 green onions, thinly sliced (white and light green parts only)
- 1 tbsp Thai red curry paste
- 1/2 lb shrimp, peeled and deveined
- 1/2 cup thinly sliced red pepper
- 1/2 cup baby corn, cut into bite-sized pieces
- 1/2 cup sugar snap peas, trimmed
- 1/4 cup julienned bamboo shoots
- 2 cloves garlic, minced
- 3/4 cup light coconut milk
- 1 tbsp fish sauce
- 1 tsp lime juice
- 1/4 cup chopped fresh cilantro
- 1/4 cup chopped fresh basil
- In a large nonstick skillet set over medium-high heat, saute the green onions and red curry paste in canola oil for 1 minute.
- Add the shrimp, red peppers, snap peas, bamboo shoots, and garlic. Stir fry for 3 minutes, then stir in coconut milk, fish sauce and lime juice. Simmer for 2-3 minutes, or until the shrimp are pink and cooked all the way through.
- Remove from heat, and stir in the cilantro and basil. Serve immediately with steamed rice and a sprinkling of chopped green onion or fresh cilantro, if desired.
If you’re not a fan of seafood, substitute 1/2 lb thinly sliced chicken breast in bite-sized pieces, and follow the same recipe steps. (You may need to simmer the curry for a minute or two longer to make sure it cooks all the way through, depending on the thickness of your chicken pieces.)
- Category: Main
- Cuisine: Thai