Oh My Health

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
Servings 2
Calories 700kcal

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.
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