Recipes

Spicy Shrimp and Vegetable Curry

In this Thai-style dish, tender bites of shrimp, chickpeas, and zucchini are cooked alongside a flavourful mix of sweet coconut milk, spicy curry paste, and savoury dried shiitake mushrooms

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Spicy Shrimp and Vegetable Curry

In this Thai-style dish, tender bites of shrimp, chickpeas, and zucchini are cooked alongside a flavourful mix of sweet coconut milk, spicy curry paste, and savoury dried shiitake mushrooms.
Prep Time 35 mins
Course Main Course
Cuisine Thai
Servings 2
Calories 700 kcal

Equipment

  • Pan

Ingredients
  

  • 10 oz Tail-On Shrimp peeled & deveined
  • 1 can Chickpeas
  • cups Light Coconut Milk
  • ½ cup Jasmine Rice
  • 1 Zucchini
  • 2 cloves Garlic
  • 1 Tbsp Yellow Curry Paste
  • 1 Shallot
  • ½ oz Dried Shiitake Mushrooms
  • 1 Tbsp Rice Vinegar

Instructions
 

  • Place the mushrooms in a medium bowl; add 1/2 cup of hot water.
  • Set aside to rehydrate at least 10 minutes.
  • Wash and dry the zucchini; quarter lengthwise, then cut crosswise into 1/2-inch pieces.
  • Peel and roughly chop 2 cloves of garlic.
  • Peel and thinly slice the shallot.
  • Drain and rinse the chickpeas.
  • Pat the shrimp dry with paper towels; remove the tails. Season with salt and pepper.
  • Cook the rice according to package instructions
  • While the rice cooks, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot.
  • 1Add the zucchini pieces in an even layer; season with salt and pepper.
  • 1Cook, without stirring, 3 to 4 minutes, or until lightly browned. Transfer to a plate.
  • 1Wipe out the pan.
  • 1While the rice continues to cook, reserving the mushroom water, transfer the rehydrated mushrooms to a cutting board; roughly chop.
  • 1In the same pan, heat 1 teaspoon of olive oil on medium-high until hot.
  • 1Add the chopped mushrooms and garlic and sliced shallot.
  • 1Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened.
  • 1Add as much of the curry paste as you’d like, depending on how spicy you’d like the dish to be.
  • 1Cook, stirring frequently, 30 seconds to 1 minute, or until thoroughly combined.
  • 1Add the chickpeas, coconut milk, and reserved mushroom water.
  • 2Increase the heat to high and bring to a boil.
  • 2Once boiling, cook, stirring occasionally, 6 to 7 minutes, or until slightly thickened.
  • 2Add the seasoned shrimp.
  • 2Cook, stirring occasionally, 3 to 4 minutes, or until the liquid is thickened and the shrimp are opaque and cooked through.
  • 2Add the browned zucchini to the pan.
  • 2Cook, stirring occasionally, 1 to 2 minutes, or until combined and heated through.
  • 2Turn off the heat and stir in the vinegar.
  • 2Taste, then season with salt and pepper if desired.
  • 2Serve the finished curry with the cooked rice.
Keyword fish, healthy
Comments

Editorial Team

The Editorial Team is the news account for the Medical Team at OhMy.Health. All articles published by the Editorial Team are peer reviewed by: Dr. Eszter Tanczos Olver (MD) & Carron Howard, Licensed Physiotherapist, Pilates & HIIT Trainer.
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