Well hello there. It’s been awhile. Both you and my kitchen have been greatly neglected. Blame the law.
Given that we had an extra-long weekend and I only had to work one of those days, there was time and will for groceries and cooking. The weekend was also full of dinners out and much imbibing, so I wanted to cook something fresh and light. This curry was chock full of veggies and quick to make. Very delicious and enough left over for lunch tomorrow.
Shrimp Green Curry
Adapted from fitsugar
4 cups mixed veggies (i used broccoli, red and yellow pepper and frozen stir fry mix)
1 can (400 mL) light coconut milk
1/2 cup vegetable broth
2 – 3 tbsp. green curry paste
1 1/2 tsp. sambal oelek
pinch chinese five spice
1 cup shrimp (pre-cooked)
couple handfuls of spinach
bunch of basil, thinly sliced
In a large saute pan, whisk together the coconut milk, broth, curry paste, sambal oelek and spice.
Add veggies and bring to a boil. Then reduce to a simmer.
After a few minutes when the veggies are nearly done, add shrimp, spinach and basil. Cook a few minutes more.
Serve over rice.