Also, as a side note...if I had any mushrooms in the house when I made this dish (preferable shiitake) I would have absolutely threw them into this mix (so try it out!).
Green Curry Coconut Shrimp and Vegetables
Shrimp, raw, peeled, tails removed (8 medium shrimp/person, 6 large shrimp/person)
1 13.5oz can Light Coconut Milk (Condensed)
1 Tbsp Green Curry Paste
1 tsp Coconut Sugar
1 tsp Coconut Oil
1/4 cup Low Sodium Vegetable Broth, divided
1/4 cup Coconut Milk
1 Tbsp Corn starch
1 bunch Broccoli, cut into florets
1/4 Green Bell Pepper, sliced
1/4 Red Bell Pepper, sliced
1/2 cup sliced Water Chestnuts
1/2 cup Baby Corn
2 Green Onions, chopped
2 cloves Garlic, minced
1/2 cup Cilantro, chopped
Black pepper to taste
1 cup Brown Rice, dry
Cook rice according to package instructions or bulk grain cooking instructions.
In a pan on medium high heat, add garlic, coconut oil, and half of the vegetable broth. Sauté the garlic until lightly browned. Meanwhile, in another pan on medium heat, place broccoli florets and the other half of the vegetable broth and sauté lightly until broccoli is dark green in color and slightly tender. Remove from heat once the broccoli is in this state.
Once garlic starts to brown slightly, add shrimp. Sauté shrimp slightly. Next add coconut milk (the one that’s NOT in the can) and allow to simmer. Next add the condensed light coconut milk, stirring the mixture well until sauce is smooth and “chunk” free. Next add the coconut sugar and green curry paste, mixing well until all ingredients are throughly combined and sauce is smooth.
Put the cornstarch into a small dish on the side. Next add 1 tbsp of water to the cornstarch. Mix well until cornstarch is dissolved completely. Slowly add the cornstarch/water mixture to the simmering sauce, stirring while adding. The cornstarch is used to thicken the coconut sauce a bit.
Next, add all vegetables to the pan with the shrimp and coconut curry sauce. Mix well to coat all vegetables. Cover with a pan and let simmer for 3 - 4 minutes, until vegetables are cooked and tender.
Serve coconut curry shrimp and vegetables over brown rice. Sprinkle chopped cilantro over your dish and enjoy!