THAI RED CURRY COCONUT SHRIMP

1lb deveined raw shrimp OR

chicken, boneless, skinless, diced medium dice

2 tbsp green or red curry paste

2 cloves garlic, minced

1 tsp fresh ginger, grated

Juice of 1 lime

Splash olive oil

1 tbsp coconut oil

14 oz coconut milk

3 tbsp ginger green tea, steeped,

strained (optional)

1 handful fresh basil leaves

Sea salt and black pepper, to taste

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METHOD

Combine the curry paste, garlic, ginger, lime juice and a splash of olive oil in a large bowl. Add the chicken or shrimp and toss to combine. Cover and refrigerate for 1 hour.

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Remove the chicken or shrimp from the refrigerator. In a large frying pan over medium-high heat, heat the coconut oil. Add the marinated shrimp and sauté until just cooked, a couple minutes. Remove and set aside.

Pour in the coconut milk, steeped tea and add the basil and cook until sauce is thick. Adjust the seasoning with salt and pepper, to taste. Add the shrimp and heat until shrimp are thoroughly cooked, 1 to 2 minutes. Serve over pasta, Asian greens or as a dip for crusty bread chunks.

 

 

Note:

The key is once the shrimp are slightly cooked, remove and set aside while you finish the sauce and let it thicken.