Dalia’s Thai Shrimp Coconut Curry

I find a certain thrill in combining thai curry pastes. Yellow with red, green and red, sometimes all of three together. It is a rather unusual move yes and it’s mostly because I find real pleasure in tipping my toes over the edge and then dipping them somewhere that I shouldn’t.  Traditionally speaking you pick one paste; red, yellow, or green and make the curry accordingly. There is a lovely article on The Spruce’s website sharing the ingredients of each curry paste and how they  differ for those of you who are into that sort of thing.  Here I have developed a delicious curry using both the yellow and green curry paste as the base. It is a perfect melody of turmeric, cilantro, lime leaves and basil that only these two pastes can bring together. Take a look!

Kitchen Equipment You Need:

Ingredients

1 Tbl of Virgin Coconut Oil

1 large Yellow Onion Sliced

¼ tsp of Pink Himalayan Sea Salt (Regular Sea Salt is fine)

1/4 Cup Yellow Curry Paste

½ Cup Green Curry Paste

1.5 Cans of Coconut Milk 13.5 oz each (Chaokoh brand is the best if you can find it)

½- ⅔ cups Water or Shrimp/Fish Stock

1 lb Wild Shrimp Peeled and Deveined

1 Large Jumbo Carrot or 2 Medium Carrots Sliced Diagonally

1 Cup Cleaned and Peeled Snow Peas

2 Bunches of Bok Choy Bottoms Cleaned and Sliced

1 Red Bell Pepper Sliced

1 tsp Agave

1 tsp Lime Juice

½ tsp of Fish Sauce

¼ tsp of Rice Vinegar

Thai Basil Leaves handful roughly chopped (If you can’t find regular basil is okay)

Cilantro for Garnish

Large Pot

Wooden Spoon

Knife

Cutting Board

Measuring Cups

Measuring Spoons

Tasting Spoons

How to Make

  1. Chop up all the vegetables and get all the ingredients sorted and ready

  2. Add coconut oil, let the pot heat up...then saute the sliced onions and season with salt on medium high heat

  3. Add shrimp for a quick saute- let the flesh turn slightly pink but not fully cooked before moving to #4. You are letting the shrimp flavor infuse into the onions

  4. Add each curry paste separately and saute into onions and shrimp

  5. Lower the heat to low and add coconut milk (milk curdles on high-medium heat when left in the pot long)

  6. Add water slowly to your taste, based on how rich you want the coconut milk taste to be. More water = less concentrated

  7. Throw in the carrots let it simmer, give it some time to become al dente

  8. Add snow peas, let it simmer become al dente

  9. Add bok choy, let it simmer become al dente

  10. Add red bell peppers, do not let any of the vegetables become mushy, there should be a bite to each

  11. Add agave, lime juice, fish sauce, rice vinegar. Mix gently and thoroughly and then taste.  If you desire more umami add fish sauce, if you want more sour add lime juice, more sweet add extra agave. Use small amounts of each if you are adding additional so you don’t over do it

  12. Add more salt if needed

  13. Throw in chopped Thai Basil and give it a few more stirs. Turn off the heat.

  14. Serve with rice or vermicelli noodles or eat plain as a stew. Garnish with Cilantro