Thai Curry with Grilled Shrimp


I can remember the first time that I tried a Thai Curry dish: I actually weighed the pros and cons of publicly licking the bowl.  I was absolutely determined to be able to cook something similar and I was shocked to discover how easy it was to create this dish.  This super simple recipe delivers great results and can truly impress people at a dinner party.

1 pound of Large Shrimp, cleaned and deveined

2 cans of Coconut Milk

1 1/2 Tbsp. of Red Curry Paste

1 cup of Shredded Carrots

1 Yellow Squash, Julienne

1 tsp. Garlic Powder

1 tsp. Crushed Red Pepper

1/4 tsp. Nutmeg



Chopped Cilantro

For Shrimp Seasoning:

1 tsp Chili Powder

1/2 tsp Garlic Powder



Thai Curry with Grilled Shrimp

In a large pot, heat the Coconut Milk, Red Curry Paste, Garlic, Nutmeg, Crushed Red Pepper, Salt and Pepper.  After the ingredients have mixed together, reduce the heat and add the Carrots and Squash. Any vegetables can be used here; I like the fall colors of Carrots and Squash but get creative!  In a separate bowl, mix the Shrimp with the Seasoning.  On a hot grill ( a grill pan or a skillet with some oil would work as well) cook the Shrimp.   Assemble the dish in a bowl with the Shrimp dressed with the sauce and vegetables.  Garnish the dish with the Cilantro and serve!

Fork It.

A & O