A little over two weeks into the new year, and I’m doing really well with my intentional eating. I’ve been really careful to avoid gluten with only a minor slip up this past week — darn those ladies of The Sugar Wagon and their AMAZING decadent frozen desserts. They were positioned right across from me at StudioWed Inspired Bride show on Sunday and I just could not resist one of their peanut butter cookie sandwiches…they are TO DIE FOR…and yes, the hives were TOTALLY worth it for that night only.
Anyway, back to the HEALTHY choices I’ve been making…
I’m a really huge Thai food lover. I don’t know if it’s because of the heavy use of cilantro and lime (another reason why Baja-style Mexican food is the only REAL mexican food in my book), or if it’s just that all the dishes are so complex and tasty. On a whim this week, I picked up some ingredients that I thought could make up some sort of Thai dish, though I really wasn’t sure what it was going to be. I ended up with this yummy dish by taking a little recipe off the back of the Taste of Thai red curry paste and also finding a gluten-free Thai Shrimp Curry in a cook book. And here is what I came up with…something easy, fast, healthy and gluten-free (serves 2).
The cast of characters:
- Glass of wine, for you – not the recipe :)
- Frozen Brown Rice (I LOVE these bags, they cook in the microwave in 4 minutes and taste much better than any other quick-cooking rice).
- 1 can of Lite Coconut Milk
- 1 Tbsp. from 1 pkg of Thai Red Curry Paste (you’ll have leftovers to use for other recipes)
- 1/2 bell pepper (I had yellow on hand, sure you could use whatever), chopped into narrow pieces
- a few stalks of green onion, chopped into 1/4″ pieces
- handful of frozen peas (optional and not pictured above)
- 1/2 lb. of uncooked peeled shrimp (the picture above has cooked only because uncooked shrimp is kind of gross to me)
- Thai rub or seasoning, I had this bottle of Pampered Chef Thai Rub in my pantry for awhile…glad to make use of it!
- 1/4 slice of a lime
- A few stalks of fresh cilantro chopped
1. Pour glass of wine and have a sip. :) This is how I like to start any recipe. I had a red Ravenswood Zinfandel bottle open so I went with that, but I think a really great refreshing white wine like one of my favorites, St. Supery Sauvignon Blanc, would be great with the spiciness in this dish. Now on to the cooking…
2. Pop bag of rice in the microwave and cook according to directions.
3. While that cooks, pour coconut milk can in a saucepan and on high heat, add 1 Tbsp. of the red curry paste and whisk till blended. You could be like me, who is impatient and thinks that the 1 Tbsp. doesn’t look like nearly enough color and add another Tbsp. or more…but then you end up with a more spicy dish. Will definitely stay at the 1 Tbsp. next time. Bring to a boil, constantly stirring and then reduce and cook for 3-4 mins. Then turn to low.
4. In a cooking pan, spray on some olive oil spray or a dash of olive oil if you please, and saute the bell pepper and onion pieces for a few minutes on medium high until they are soft then scooch them to the side to make room for the shrimp. Reduce heat back to medium. Give a good couple of shakes of the Thai rub on the shrimp to coat them and then add them to the pan to cook for a few minutes on each side until pink. Reduce heat to low.
5. Add a few frozen peas to the shrimp pan and stir till they come to room temperature. I only had a bag of frozen peas and carrots and literally picked out 20 or so peas. Harder than you would imagine, but I really wanted that pea-in-the-curry-authentic-Thai effect. The hard labor was worth it.
6. Pour curry sauce into shrimp veggie mixture pan and mix.
7. Split half of rice bag on each plate, serve half of Thai shrimp and curry sauce on top of each rice pile.
8. Squeeze a slice of lime on top and sprinkle with the chopped cilantro.