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.
But anyone who knows me will tell you I just can't say no to Thai food, so it shouldn't be any surprise that I eventually settled on a recipe for Red Curry Shrimp she adapted from SkinnyTaste.
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.
Thai Red Curry Shrimp with Vegetables
- Total Time: 25 mins
- Yield: 4 1x
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
- ½ lb shrimp, peeled and deveined
- ½ cup thinly sliced red pepper
- ½ cup baby corn, cut into bite-sized pieces
- ½ cup sugar snap peas, trimmed
- ¼ cup julienned bamboo shoots
- 2 cloves garlic, minced
- ¾ cup light coconut milk
- 1 tbsp fish sauce
- 1 tsp lime juice
- ¼ cup chopped fresh cilantro
- ¼ 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 ½ 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.)
- Prep Time: 15 mins
- Cook Time: 10 mins
- Category: Main
- Cuisine: Thai
Wendy Fagan says
Instead of canola oil, which is not good for the body!, I use coconut oil, especially in curries, fantastic option, so good for us as well.
Isabelle Boucher says
Good suggestion, Wendy. I love coconut oil and I do use it in my curries sometimes, but the flavour tends to be a little... well... coconutty.
For stir-fries like this one, canola oil tends to be my go-to, because it's a neutral-flavoured oil with a high smoke point (meaning it stands up well to the high heat of the wok). Safflower, grapeseed, or sunflower oils are another option if you'd prefer to avoid canola.
Dionne Baldwin says
Quick and easy hmmm? Ok. I am saving this for later! I do like shrimp but adding a little chicken is a great idea! I am imagining crunchy snow peas and getting hungry.
I am the only one in my family who really adores curry. That doesn't stop me from continually trying to convince the rest of the household that they are missing out. I could dive right into your bowl, especially with all of those yummy veggies.
Maxine @ WhyIamNotSkinny says
oh wow... these prawns look super-duper ultra delicous and what a perfect way to introduce so many gorgeous colourful veggies to a bowl.
Km Beaulieu says
This looks amazing. My dad was from the east coast and was such a seafood fan. He would have loved this.
Looks delicious with those little baby corns :)
What a colorful, flavorful combo of red curry shrimp plus veggies, your photos invite grabbing a pair of chopsticks to dive into that tempting bowlful!
Holy yum. I felt the same way with my Thai recipe. Why didn’t I realize these dishes are ridiculously fast and easy? Not to mention delicious. Love your photos too!
kate | Food Babbles says
This is stunning! I can practically taste it. I love curry and this is a must make for me. Yum!
Oh I bet this would be great if I subbed the shrimp for tofu for a meatless meal! I think I might have found dinner tonight!
Amanda E says
This looks fantastic - and love the hint for subbing out shrimp. I was lucky enough to have you this month and made your fantastic sweet potato falafels :-)
YUM. I love love love Thai red curry. Your version looks fabulous!
Jane, The Heritage Cook says
Oh Isabelle, your photos always make my mouth water and this recipe is no exception. What a gorgeous dish and healthy too! Perfect choice for SRC!
[email protected] Chef in disguise says
Isabelle, I just love how colorful this is!and the fact that it is super quick and easy (and I am sure tasty) makes it a real winner!
Great SRC pick
[email protected] says
I love when SRC picks a savory dish and gives me new supper ideas.
Camilla @ Culinary Adventures says
Gorgeous, as always, Isabelle! This is my last reveal with Group A, but I'll still stalk your posts! I love all the inspiration.