Red Curry Shrimp
GLUTEN + DAIRY FREE
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Ingredients |
Frozen small shrimp, cooked/peeled/deveined
1 jar Jalfrezi simmer sauce (Harris Teeter brand)
1 jar Thai Kitchen Roasted Red Chili Paste
1 jar red curry sauce
1 cup chicken broth
1 yellow bell pepper, diced
1 zucchini, sliced thin length-wise
1 small head of cauliflower, cut into small pieces
5 tablespoons olive oil
2 tablespoons ginger paste
2 tablespoons minced garlic
5 stalks of green onions, sliced thin
1/2 small jalapeño, removing the seeds
1/2 small red chili pepper, removing the seeds
2 cups rice, uncooked
Fresh cilantro
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Instructions ||
Before starting the curry, add 2 cups of uncooked rice to your favorite rice cooker and get the rice cooking while you prepare the rest of the dish. Feel free to add a little bit of lime juice, salt and fresh cilantro to the rice to give it more flavor!
Add olive oil to large pan and bring to temperature over medium-high heat.
Add the white part of the green onions to the pan with the garlic and ginger. Continuously stir to prevent it from burning.
Add in the jar of roasted red chili paste and stir till combined with the other ingredients.
Add in the jar of red curry sauce and the entire jar of Jalfrezi simmer sauce. Add in 1 cup of chicken broth to the mixture as well. Stir till mixed well and then bring it to a low boil.
Add all vegetables into the sauce. Stir and make sure all vegetables are covered in the sauce to cook.
Cook the vegetables in the sauce on medium-high heat for 20-30 minutes or until tender.
Add in pre-cooked shrimp and let simmer for 5 minutes.
Serve over your favorite cilantro lime rice & enjoy!
