Thai coconut curry is one of my favorite things to make.  It's healthy, it's easy, and the combinations of proteins and vegetables are endless!  This can easily be made into a vegan meal by substituting shrimp for tofu.  Or you can omit the zoodles (but the zoodles are SO GOOD) and serve the sauce over rice or quinoa.  Get creative with this one!

First you will need the following:

  • 4 medium zucchini
  • 20 medium shrimps (frozen or fresh)
  • 2 cloves of garlic, minced
  • 1 cup crimini mushrooms, sliced
  • 1 large carrot, sliced
  • 1 cup broccolini, stem and florets cut into bite-sized pieces (about 1.5")
  • 1 can (14 fl. oz.) coconut cream
  • 2-4 tbsp Red curry paste, adding more to taste (I like Aroy-D)
  • 6-8 Thai or sweet basil leaves, set some side for garnish
  • Sea salt and pepper (to taste)
  • 6-8 tablespoons extra virgin olive oil, divided (2 tbsp)

Don't like the veggies in the list?  That's okay!  You can make this dish with any kind of veggies you'd like!  I love adding bell pepper, bamboo shoots, onion, spinach, baby corn, baby bok choy, green beans, asparagus, you name it.  It's a great way to use up those veggies in your fridge when you don't know what else to do with them. :)

You could also use coconut milk instead of coconut cream, but I prefer my curries to be on the creamier side.  Either one would work just fine though.

Let's talk about curry paste for a second.  My all-time favorite curry paste is this brand right here: Aroy-D.  It has nothing in it except chili and other spices.  No added preservatives.  You could, of course, make your own curry paste, but I don't have much time for that, so I use this stuff.  You can find it at any Asian grocery store, but I think I've seen it pop up in the regular grocery stores lately, too.

Let's get started.  To make the zoodles, you'll need either a vegetable spiralizer or a julienne peeler.  I like using the spiralizer for my zoodles (how is it that "spiralizer" and "zoodles" are WORDS now?!) because it's quicker.  But if your kitchen is bursting at the seams like mine is, a julienne peeler will do the trick.  Go ahead and peel/spiralize/zoodlize?! your zucchini.

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The trick to successful non-mushy zoodles is to suck as much moisture out of them as possible.  Trust me.  I've skipped this step before and ended up with soppy zoodles.  Blech.  You can wrap them in a cheesecloth, wring 'em tight, and let them sit in a strainer for about 30 minutes.  If you're short on time, you can pat dry and gently squeeze them with paper towels.  However, I find that leaving them out for a while makes the best zoodles.

Frozen shrimp has become a staple in my freezer.  It's a great way to quickly cook up some protein for virtually any dish, and it takes barely any time to thaw and cook.  I just take them out of the freezer, pop them into a bowl of room temperature water, and let them thaw for about 5 minutes.  Easy peasy!

Heat your medium saucepan on medium-high heat.  Add 1/2 a can of coconut cream and 2 tbsp of curry paste.  Whisk until incorporated.  You'll see it start to turn a beautiful reddish color.  Once it's mixed, add the rest of the curry paste.  Continue whisking until incorporated, adding more curry paste to taste.  I usually like adding LOTS of curry paste.  I love bold and spicy flavors!

Turn heat down to medium-low and simmer.

Now it's time to cut up the veggies.  Remember, use any veggies you like!!  That's the amazing thing about curry!  Here I've sliced up about 1 cup of cremini mushrooms, 1 cup of broccolini, and a beautiful purple carrot.  Add the veggies to the curry sauce, stir, and simmer on medium-low.

While your curry sauce is simmering, peel and devein your shrimp (if they haven't been already), and pat them dry with paper towels.  Then salt and pepper them to taste.

Mince your garlic.  Heat a large pan on medium-high heat.  Add garlic and sauté for about 30 seconds, then add the shrimp.  Cook the shrimp until it is pink and opaque.  It should not be too squishy when you push on it with your cooking utensil.  Remove the shrimp and set it aside in a bowl.

Once your zoodles are nice and dry-ish, remove them from the strainer.  If you need to, lightly squeeze and pat dry them with paper towel again.  Season with salt and pepper.  Reheat your large pan to medium-high heat.  Add 2 tbsp olive oil to the pan.

Here's the another trick to non-mushy zoodles.  Sauté your zoodles in batches. If you have too many zoodles in your pan, there ends up being too much moisture, which will make them mushy.  I cooked mine in two batches, but you may need to do 3 batches depending on the size of your pan.  Don't worry though - these babies cook quickly.

Sauté each batch of zoodles for about 3 minutes, or until zoodles are cooked, but not limp.  Think of it as al dente zoodles.  Set each batch aside, add a little more oil, and cook the next batch.  Once cooked, remove from heat and set aside.  You're almost done!

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Add the shrimp to the curry sauce, stir and simmer for another 2 minutes.  Turn off the heat and stir in basil leaves.  Be sure to set some aside for garnishing!

Doesn't it smell SO GOOD?!

Serve your beautiful Thai coconut shrimp curry sauce over a bowl of zoodles.  Garnish with a fresh basil leaf or two.

Bon appétit!

 


THAI COCONUT CURRY WITH ZOODLES

You can use any vegetables of your choice.  In this recipe, I used broccolini, mushrooms, and carrots.  Some other great options are bamboo shoots, onion, bell pepper, spinach, baby corn, baby bok choy, or fresh green beans.  Be creative!

Ingredients

  • 4 medium zucchini
  • 20 medium shrimps (frozen or fresh)
  • 2 cloves of garlic, minced
  • 1 cup cremini mushrooms, sliced
  • 1 large carrot, sliced
  • 1 cup broccolini, stem and florets cut into bite-sized pieces (about 1.5")
  • 1 can (14 fl. oz.) coconut cream
  • 2-4 tbsp Red curry paste, adding more to taste (I like Aroy-D)
  • 6-8 Thai or sweet basil leaves, set some side for garnish
  • Sea salt and pepper (to taste)
  • 6-8 tablespoons extra virgin olive oil, divided (2 tbsp)

Directions

  1. Slice your zucchini into noodles using a vegetable spiralizer or a julienne peeler.  Wrap in cheesecloth and set in a strainer for 30 minutes, or pat dry with paper towels to strain moisture to avoid mushy zoodles. Set aside.
  2. In a medium saucepan over medium-high heat, add 1/2 can of coconut cream and 2 tbsp of red curry paste.  Whisk until incorporated.  Add the remaining coconut cream and whisk.  If you want, continue to add red curry paste to taste.  Whisk until fully mixed.  Turn heat down to medium-low and bring to a simmer.
  3. Add mushrooms, broccolini, and carrots (or any other vegetable you like).  Add salt and pepper to taste.  Turn heat down to medium-low and simmer.
  4. Heat a large pan to medium.  Pat dry shrimp with a paper towel.  Season shrimp with salt and pepper to taste.  Add 2 tbsp olive oil and minced garlic.  Sauté garlic for 30 seconds, then add shrimp to pan.  Cook shrimp for about 5 minutes or until opaque.  Immediately remove from heat and set aside in a bowl.
  5. Check your zoodles to make sure they're dry enough.  If needed, pat dry/lightly squeeze them with a paper towel to keep them from getting mushy.  Salt and pepper zoodles to taste.
  6. Reheat pan using medium-high heat and add 2 tbsp olive oil.  Sauté zoodles in 2-3 separate batches in pan for about 3 minutes for each batch until zoodles are cooked but not limp.  Remove from heat.
  7. Add shrimp to the curry sauce, stir and simmer for 2 more minutes.  Turn off heat.  Add basil leaves and stir.
  8. Serve curry sauce over a bowl of zoodles.  Garnish with fresh basil leaves.  Enjoy!

 

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