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Quick Thai Spicy Coconut Shrimp 


We’ve made this dish several times this year. It’s a New York Times recipe. I hope you love it too!

In a medium bowl combine:

2 tablespoons red curry paste

2-4 tablespoons fish sauce

1/4 cup sambal

1/4 cup sweet chili sauce

2 pounds medium raw, deveined, shelled shrimp

  • Place a large nonstick skillet over medium high heat until hot. 
  • Add

3 tablespoons light sesame oil

  • Heat just until smoking.
  • Add the shrimp mixture and sauté 2 minutes.
  • Add

1 cup scallions

2 cups steamed broccoli pieces

  • Cover and simmer for 3 minutes until heated through.
  • Stir in

2 tablespoons soy sauce

1-14 ounce can coconut milk

  • Simmer 3 minutes or until cooked through
  • Add 

1 bunch cilantro, chopped coursely

  • Serve over brown rice

Coconut Curry Swai

Ingredients for the Coconut Curry Swai

Ingredients for the Coconut Curry Swai


Swai Coconut Curry

Served over Brown Rice with Steamed Broccolini

I have made this curry a few times. Here are two different methods, both easy. The quickest method is to simmer together for 10 minutes the coconut milk, brown sugar, curry paste and soy sauce in a saucepan. You may want to add more of these seasonings to taste. Another option is to simmer and reduce the sauce to half. Definitely use light coconut milk for this version. After simmering, in both of these methods, stir in the lime juice, mint and basil and let stand over the heat several minutes.

Swai is a light mild fish that is very inexpensive. We prefer it to tilapia. Halibut is expensive in the Midwest. Another option is to serve this with chicken. Broiled organic chicken thighs are great, or chicken breasts if you prefer! The Swai cooks quickly over medium high heat in a lightly oiled non-stick sauté pan. Season before sautéing.

For more info about Swai, see the link below:

http://www.consumerreports.org/cro/news/2009/01/what-the-heck-is-swai/index.htm

You can serve this with brown rice, but for a lower carb choice, try my Cauliflower Mash. Mound the cauliflower in the middle of the plate. Place the fish or chicken on top and pour the curry over all. Serve with steamed broccolini or red peppers.

Coconut Curry Chicken Over Cauliflower Mash with steamed Broccolini

Coconut Curry Chicken Over Cauliflower Mash with Steamed Broccolini

1 (14-ounce) can coconut milk or light coconut milk

1 1/2-3 tablespoons brown sugar

2-5 tablespoons curry paste (depending on the degree of heat you like)

1-2 tablespoons lower sodium soy sauce

1-2 tablespoons rice vinegar

1 tablespoon lime juice

3 mint sprigs, optional

3 basil sprigs

1 tablespoon canola  or olive oil

4  (6-ounce) swai, halibut, tilapia, or cod fillets

Salt and pepper