This recipe highlights all that is sexy about Thai food: the contrasts in texture, layers of aphrodisiac herbs and spices and an abundance of coconut. And don’t forget that it showcases a plaything of Aphrodite, shrimp!
Chef Annette Tomei uses both coconut milk and coconut oil to layer both the flavor and health benefits of coconut in this shrimp curry. Blended with aphrodisiacs including garlic, ginger, chiles and, of course, shrimp, this Thai curry is one sensual dish.
- 2 cups cooked rice prepared as desired
- 24 raw jumbo shrimp peeled and deveined – Optional: shells reserved for stock*
- 1 small head cauliflower separated into florets tossed with coconut oil, salt and pepper, roasted to golden brown, or half a large head
- 2 in medium-large yams peeled, cut into half moons, and blanchedboiling salted water until just tender
- cups sauté the shells from the shrimp in 1 teaspoon coconut oil until they turn pink then add 1 1/2vegetable or chicken stock. Bring to a simmer for 30 minutes then strain.
- 3 tablespoons coconut oil
- 2 tablespoons freshly chopped ginger
- 2 cloves fresh garlic chopped
- 1 tablespoon chopped tender lemongrass
- 1/8 cup chopped scallion whites (from 1 bunch greens sliced thin and reserved for garnish)
- 1 tablespoon prepared green curry
- 1 red bell pepper cut into 1/2-inch strips
- yams from above
- cauliflower florets from above
- 1 can light coconut milk
- 1 1/2 cups light stock (shrimp stock from above vegetable, or chicken)
- 1 Thai chile optional
- 2 kefir lime leaves
- 1-2 tablespoons Thai fish sauce nam pla
- 1-2 tablespoons soy sauce
- 2 tablespoons coconut sugar or to taste, or turbinado sugar
- shrimp from above
- zest and juice of 1 lime
- greens from 1 bunch scallions from above
- 1 bunch cilantro cleaned and roughly chopped
- 1/4 cup chopped roasted peanuts optional
- 1 lime quartered
Heat a wok or large straight-side skillet over medium-high heat. Add the coconut oil and heat for a minute.
Add the ginger, scallion whites, garlic, and lemongrass. Sauté until tender (1-2 minutes).
Add the green curry paste, sauté for 30 seconds.
Add the red bell pepper and sauté for a minute.
Add the yam. Brown slightly.
Add the cauliflower florets. Heat through.
Add the coconut milk, stock, kefir leaves and chile. Bring to a boil, then reduce to a simmer.
Simmer for 15-20 minutes until the liquid reduces by 25%.
Season to taste with fish sauce (the key to authentic flavor), soy, coconut sugar, and lime zest while maintaining a simmer.
Add the shrimp and continue to simmer until the shrimp is cooked through (approximately 3-5 minutes).
Add the lime juice. At the same time, warm the cooked rice (if necessary).
To serve: place 1/2 cup rice in a bowl. Top with 6 shrimp, 1/4 of the vegetables and broth as desired (careful for the chile, if used). Garnish with scallion greens, cilantro, chopped peanuts, and a lime wedge.
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