As I may have mentioned (um, ranted), we have more food restrictions here than just gluten. My husband’s stomach has a phobia of most veggies and my daughter is a fruit and cheese-etarian who can be sometimes be coaxed into eating meat as long as it’s doused in cheese sauce. Little Guy used to be easy, but now is becoming a picky toddler. Hmm, wonder why??!!
So dinner is pretty much ALWAYS a challenge. I prefer not to make 4 different meals, but I’ll compromise with 2. This meal went down that way, Bunky refusing the shrimp even though she loved them once, sigh, but Little Guy – who is a big fan of coconut milk – enjoyed chopped shrimp mixed with rice and sauce.
I can’t wait for the day when we ALL eat the same dinner. Am I fooling myself, or is that really possible?
Since my husband might divorce me if I use curry paste, I didn’t, but feel free to add it for yourself as I’m sure it would be awesome. However, if you live with spice (um, taste) averse folks, please know this dish is also great without.
This recipe is adapted from a new and fantastic recipe blog I’ve discovered called Skinny Taste. I also made a version of this easy and tasty meal, which went over well with 3 out of 4, once we bribed Bunky to eat a few tiny pieces of chicken. Each recipe also contains nutritional info including weight watcher’s points, which could be helpful to WW followers.
Thai Coconut Shrimp, Curry Optional
- 1-2 tsps canola or vegetable oil
- [1 tbsp Thai red curry paste, optional]
- 2 cloves garlic, minced
- 1 lb shrimp, peeled and deveined
- 6 oz coconut milk + more to make it extra saucy
- 2 tsp fish sauce (Thai Kitchen brand is gluten free)*
- 1 cup of sugar snap peas (sub any veggies you like here, snow peas, carrots, etc)
- 1 small can of sliced water chestnuts
- 1/4 cup fresh cilantro, chopped
- salt to taste
*Don’t be afraid of fish sauce! It won’t make your dinner taste fishy, just awesome.
In a large nonstick skillet, heat oil on medium. Add garlic (and curry paste, if using) and shrimp. Season with salt and cook for about 2-3 minutes. Then add coconut milk, fish sauce and mix well. Throw in veggies. Add extra coconut milk if you want more of a sauce. I honestly don’t think you can use too much coconut milk, and neither does my husband.
Simmer about 2-3 minutes more, until shrimp is cooked through. Veggies will be on the crunchy side, which I like, but if you want them cooked more, remove the shrimp so they don’t overcook, and continue to simmer veggies in the sauce until done to your liking.
Remove from heat and add cilantro (which I totally forgot until we were half way done, sigh. It really adds a lovely fresh flavor to the meal). Serve over rice, or any gluten free grain, and enjoy!
This next picture has absolutely NOTHING to do with our dinner, but I who can resist a kid swallowed up by stuffed animals and dolls in an Ikea egg chair? Not me.