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Thai Shrimp Curry

The original recipe for this dish came from Bon Appetit but I made quite a few adjustments to bring out more flavor, without adding more calories. The original recipe calls for halibut, but because I always have shrimp in my freezer, and most of the ingredients in the pantry, I like to make it with just shrimp for ease. I also used light coconut milk, instead of the full fat kind, so to add back a little of the body lost from using the light milk, I added the half and half to round it out. The result is a highly flavorful, spicy, tangy curry that absorbs deliciously into the brown rice and complements the sweet shrimp beautifully. The herbs added at the end tie everything in together with an aromatic freshness.


3 Large Limes

1 TBS vegetable oil

1 cup chopped shallots

1 large red bell pepper, cut into 1/2" dice

2 TBS minced peeled fresh ginger

4 tsp Thai red curry paste

14 oz can unsweetened light coconut milk

1 TBS half & half

1TBS + 1/2 tsp fish sauce

2 doz shrimp, peeled & deveined

1/3 cup chopped fresh cilantro

1/2 cup chopped fresh basil

1 cup brown rice


  1. Cook rice according to package directions

  2. Finely grate enough peel from 1 lime to measure 2 teaspoons and squeeze lime juice from 2 limes

  3. Heat vegetable oil in large saucepan over medium-high heat

  4. Add chopped shallots, red bell pepper, and minced ginger, sauteing until shallots are tender and peppers soften (about 5 mins)

  5. Stir in curry paste, coconut milk, half & half, fish sauce, lime zest, and lime juice.

  6. Simmer gently, stirring often, about 15-20 mins.

  7. Add shrimp to curry sauce and return to very gentle simmer, cooking until shrimp are just opaque in center (3-5 mins)

  8. Gently stir in cilantro and basil

  9. Garnish with any remaining lime zest & serve with lime wedges

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