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- 1 lb. peeled, deveined shrimp
- 1/2 yellow onion, diced
- 2 cloves of garlic, thinly sliced
- 2 birds eye chilies, thinly sliced (Optional for added heat. Use serrano if you can’t find)
- 1 lemongrass stalk, cut in half lengthwise
- 1 (140z) can full fat coconut milk
- 1 tbsp. yellow curry paste
- 2 tbsp. red boat fish sauce
- 2 tbsp. lime juice
- 1 head of broccoli, cut into florets
- salt and pepper, to taste
- 1-2 tbsp. fresh chopped basil leaves
- 1-2 tbsp. fresh chopped cilantro leaves
- Rinse and pat dry shrimp. Season with salt and pepper. Heat a large skillet over medium-high heat. Spray with cooking spray, then sear the shrimp on both sides (you may need to do this in two batches so that you don’t overcrowd your pan) until shrimp is cooked through (about 3 minutes per side). Remove shrimp and place on a plate, set aside.
- In the same skillet, heat 2 tbsp. oil over medium heat. Add onions, and chiles. Saute until onions soften, about 5 minutes.
- Now, add in 1 tbsp. of yellow curry paste, stir in and saute for about 2 minutes to release the flavors.
- Now, pour in your coconut milk, fish sauce, lime juice, lemongrass stalks and take heat down to medium-low (it should be simmering). Add in your broccoli florets and let those simmer in the sauce until nice and tender, about 5-7 minutes.
- Add your shrimp back into the sauce, turn heat down to low and cook for 2 more minutes to let flavors mend a little more and sauce to soak into the shrimp.
- Top with fresh chopped basil and/or cilantro. I served mine with some cauliflower “rice”.
This Coconut Curry Shrimp + Broccoli is what I like to call a pantry-freezer meal. I know, right? It’s a pretty freaking beautiful pantry-freezer meal, huh? So here is the low down on my essential Thai pantry/freezer items so that you, too, can whip up freezer meals this pretty…
- Always keep peeled/deveined shrimp in the freezer.
- I always buy a huge handful of thai chilies (also known as Bird’s Eye Chiles) when I see them at the grocery store. I stuff them in a zip lock bag and keep them in the freezer for when I make Thai food. Not only is it to have on hand all the time but, it can sometimes be difficult to find these little thai chiles so I stock up when I can.
- Keep curry pastes in your pantry, always! This recipe can transform into a red curry or a green curry dish by just changing up what flavor of curry paste that you use! (I love Thai Kitchen’s Curry Pastes and it’s Whole30)
- There are always like 6 cans of my favorite Coconut Milk in the pantry!
- Stock up on Red Boat fish sauce and keep it in the fridge at all times!
There you have it… my super easy secrets, and only five of them, to get a gorgeous Thai dish, like this Coconut Curry Shrimp + Broccoli, on the table in no time. The other ingredients are flexible…for example, you don’t have limes? Use lemon juice and if you don’t have those, double up and use extra fish sauce for the tangy flavor in the curry. The lemongrass? Not necessary if you don’t have it. I always have some sort of fresh herb in my fridge so top it with what you have–either cilantro, basil, and/or mint… all of those make the dish! Use whatever veggies you have on hand, this is just an outline for you to GET CREATIVE! Curry dishes are so easy and I love that the ingredients are at an arms-length at all times–hence why you find so many yummy coconut curry dishes on this blog of mine!
Oh, and the cauliflower rice? Thanks Trader Joe’s for letting me have that in my freezer at all times, too! I love you!!
Ingredients:
- 1 lb. peeled, deveined shrimp
- 1/2 yellow onion, diced
- 2 cloves of garlic, thinly sliced
- (optional for added heat) 2 birds eye chilies, thinly sliced (use serrano if you can’t find)
- 1 lemongrass stalk, cut in half lengthwise
- 1 (140z) can full fat coconut milk
- 1 tbsp. yellow curry paste
- 2 tbsp. red boat fish sauce
- 2 tbsp. lime juice
- 1 head of broccoli, cut into florets
- salt and pepper, to taste
- 1-2 tbsp. fresh chopped basil leaves
- 1-2 tbsp. fresh chopped cilantro leaves
Method:
1.Rinse and pat dry shrimp. Season with salt and pepper. Heat a large skillet over medium-high heat. Spray with cooking spray, then sear the shrimp on both sides (you may need to do this in two batches so that you don’t overcrowd your pan) until shrimp is cooked through (about 3 minutes per side). Remove shrimp and place on a plate, set aside.
2. In the same skillet, heat 2 tbsp. oil over medium heat. Add onions, and chiles. Saute until onions soften, about 5 minutes.
3. Now, add in 1 tbsp. of yellow curry paste, stir in and saute for about 2 minutes to release the flavors.
4. Now, pour in your coconut milk, fish sauce, lime juice, lemongrass stalks and take heat down to medium-low (it should be simmering). Add in your broccoli florets and let those simmer in the sauce until nice and tender, about 5-7 minutes.
5. Add your shrimp back into the sauce, turn heat down to low and cook for 2 more minutes to let flavors mend a little more and sauce to soak into the shrimp.
6. Top with fresh chopped basil and/or cilantro. I served mine with some cauliflower “rice”.
This recipe is incredible! The flavors were so rich. I’m definitely making this again. I only had shrimp with the shells on it so next time I will get peeled to speed it up even more. I liked it with jasmine rice.