With a new baby in the house - we are in need of super-easy dinner ideas so we aren't tempted to order take-out. I get a lot of inspiration from pinterest and instagram - but sometimes I'll find recipes in magazines and just change out some ingredients to fit my needs and health goals. The below recipe was originally a halibut green curry from Real Simple that I changed to a red curry with shrimp and added spinach. Besides the initial chopping - I was able to make all of this while holding the babe in one arm! =)
Red Curry with Brown Rice, Wild Shrimp & Organic Corn // Serves 3-4
- 2 cups brown rice (dry) or 4 cups cooked
- 1-2 tablespoons coconut oil
- 1/2 onion, diced
- 1 clove garlic, minced
- 3 tablespoons red curry paste
- 1 15-ounce can (light) coconut milk
- 3/4 cup low-sodium vegetable stock
- 1 1/2 pounds wild shrimp
- 2 cups fresh or frozen corn kernels (preferably organic, non-GMO)
- 2 cups fresh spinach
- 1 cup basil leaves, cut into ribbons
- 1 small jalapeno, thinly sliced
- 1 lime, cut into wedges for squeezing
- Cook brown rice (instructions on package).
- Heat a large pan to medium. Add coconut oil, then onion, garlic and curry paste and cook 5 minutes until soft.
- Add coconut milk and vegetable stock and bring to a simmer.
- Stir in the corn, shrimp and spinach. Cover and simmer over medium heat until the shrimp have cooked through (turn pink), 6-8 minutes.
- Serve the curry over 1 cup of cooked brown rice and top with jalapeno, basil and squeeze of lime juice.