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.

Course Main Course

Cuisine Thai

Keyword fish, healthy

Prep Time 35 minutes minutes

Servings 2

Calories 700kcal

Equipment

• Pan

Ingredients

• 10 oz Tail-On Shrimp peeled & deveined
• 1 can Chickpeas
• 1¾ 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.