You know, I heard about pregnancy cravings but never really understood how they can hit you so suddenly and with such fervor you literally cannot think another reasonable thought until you satisfy the craving. The craving, for me, manifests itself as a compulsive voice in my head: “MUST EAT ___” on repeat.
Lately, that obsessive voice has been chanting: SHRIMP, SHRIMP, SHRIMP! And sure, I love shrimp as much as the next gal (Shrimp Sliders, anyone?) but this craving is, like, all encompassing.
Which brings me to this lovely Thai Red Curry.
While these gorgeous veggies (I mean, how photogenic can asparagus get, am I right?) are all well and good, I’m just here for the shrimp. Lots of it. I love how they plump up in the delicious coconut curry broth and am literally salivating just thinking about this meal.
And yes, this is basically a knock off of my favorite Thai Green Curry recipe but just go with me.
SHRIMP, SHRIMP, SHRIMP!!!!
Also, Warren claims he likes this red curry even more than the green curry, which is saying a lot. I’ve made this a few times in the past month and I’ll always put in some pan fried extra-firm tofu for him (since he, as you well know, is a lifelong shrimp hater).
This turns out to be the perfect arrangement because it means I get all the shrimp to myself, plus pan fried tofu. #winning
More importantly, we all know that pan fried anything is never a bad idea.
But perhaps the best thing about this meal is that it is on the table in 20 minutes. Just start the rice when you start the curry and your shrimp craving can be settled in less time than it takes to wait for your Five Guys order (which is another thing I’ve been craving, like, whoa).
In other news, I haven’t killed any of the basil yet! I even grew some cuttings to get even more basil–like I’m a real gardener or something. But never fear, I’m sure my black thumb will kick in at some point, like when I attempt to transfer said cuttings into a pot to see if they’ll actually, well, grow. Suffice it to say, everything we make gets some basil tossed in. This curry was no exception.
Finally, I’m trying to build an arsenal of super quick meals for when the bambino arrives–any suggestions from your tried and true recipe trove? I would love to hear!
Easy Thai Red Curry
- 1 tablespoon vegetable oil
- 2 tablespoons Thai red curry paste
- 1 can light coconut milk
- ½ cup chicken broth
- 1 tablespoon fish sauce
- 2 tablespoons brown sugar
- 2 cups asparagus, cut in 1-inch pieces
- 1 red bell pepper, sliced
- 8 oz. large shelless shrimp, thawed
- 1 cup frozen peas
- ¼ cup fresh cilantro, chopped
- fresh basil for garnish
- lime slices for garnish
- In a large nonstick skillet heat oil over medium heat. Add curry paste and fry for about 30 seconds, until curry smells fragrant. Add coconut milk, broth, fish sauce, and brown sugar. Bring to a simmer and add asparagus and red pepper. Cook for 10 minutes, until veggies are tender.
- Add shrimp and cook for a minute more. Add frozen peas then stir in fresh cilantro and basil. Cook for one more minute, until peas are heated through. Serve with steamed white rice and lime slices.