27
Sep

Thai Style Coconut Curry

IMG_0407

I love to go out to Thai food but it gets so pricy and my favorite restaurant won’t deliver outside a 5 mile radius (we’re about 6.5..they won’t do it). My first venture into the land of Thai was my Thai Coconut Soup (Tom Kha Gai), a relatively easy soup that warms the soul and makes your house smell fantastic.

I made a batch of the soup last week and had a few extra ingredients that I didn’t want to waste so I decided to try my hand at a curry dish. I’m not sure that any of the spices I used are authentic, but my taste buds were satisfied, so who cares! My son even ate the vegetables and some rice noodles I made him with the sauce on it. My husband, who likes it hot, added some Siracha to his and enjoyed his bowl happily with little beads of sweat on his forehead.

Don’t let the long list of ingredients intimidate you. It’s super easy. It’s just long because I hadn’t made it before and kept pulling things from my fridge and cabinet that needed to be used. You can eliminate any of the veggies you’d like, or add in some others that you need to use from your own fridge. The butternut squash is super yummy though, so don’t take that one out!

SHARE THIS POST
Share on FacebookTweet about this on TwitterPin on PinterestShare on RedditGoogle+Digg thisBuffer this pageEmail to someone

Thai Style Coconut Curry

AUTHOR: Danielle Walker - AgainstAllGrain.com

Ingredients:

  • 2 tablespoons olive oil
  • 1 cup butternut squash, cubed (see my butternut squash tutorial)
  • 1 cup broccoli florets
  • 2 carrots, julliened
  • 3 tablespoons wheat free Tamari (omit for SCD)
  • 2 teaspoons freshly grated ginger
  • 3 garlic cloves, minced
  • 1 teaspoon cumin
  • 1 teaspoon curry powder
  • 1/4 teaspoon Chinese five spice powder
  • pinch of salt and pepper
  • 1 cup fresh baby spinach
  • 1 pound uncooked shrimp, peeled and deveined
  • juice of 1 lime
  • 3/4 cup light coconut milk
  • 1/2 cup stock (preferably fish, but chicken or vegetable works too)

Instructions:

  1. Over medium-high heat, warm olive oil in a wok or deep skillet.
  2. Add the squash, broccoli, carrots, Tamari, ginger, garlic, and spices to the pan and cook for 7-10 minutes.
  3. Add the shrimp and the spinach and continue cooking until the shrimp is pink all the way through, about 7 minutes.
  4. Add the remaining 3 ingredients and bring to boil.
  5. Reduce heat to medium-low and simmer for 10-15 minutes, or until vegetables are just tender but still have a slight crunch.

*Notes

- If you are SCD, omit the Tamari and add a little extra salt.
- This is a fairly mild recipe. If you want it a little spicier, add extra spices or a thai chili peppers.

* indicates required

  • nicole

    I just tried this recipe last night for the first time and it was CRAZY good! This was the first recipe of yours I have ever tried out… I”ll definitely be getting your cookbook!

  • http://dishesbyjillian.com/ Jillian Farrel

    I can’t wait to try this recipe this weekend, as it will be my first one from your collection!