Thai Shrimp Curry with Date & Coconut
This Thai shrimp curry recipe can be whipped up very easily and is a refreshing meal for a warm summer night. Coconut milk and DateME date paste give it a creamy texture and added flavor. The abundance of fresh veggies keep it light! If on a gluten free diet, be careful of the soy sauce you use. We suggest San-J brand or one of Kikkoman’s gluten free versions.
- 1 Tbsp. coconut oil
- ½ medium red onion, sliced
- ½ Tbsp. grated ginger
- 2 cloves garlic, grated
- 2 cups broccoli, cut into florets
- 1 red pepper, cut into strips
- 4 oz. snow peas
- 2 Tbsp. red curry paste
- 2 Tbsp. DateME Date Paste
- 1 cup coconut milk
- 1 Tbsp. gluten free soy sauce (look for San-J or Kikkoman brands)
- ½ lb. shrimp, peeled and deveined
- ½ tsp. lime juice
- sliced limes and cilantro for garnish
- Preheat oven to 350°F.
- To an oven proof pan, add 1 tablespoon of coconut oil and place over medium heat on stove top. Add the sliced red onion and sauté for 5-7 minutes or until the onion is soft and begins to brown.
- Grate the ginger and garlic into the pan and sauté until just fragrant, then add in the pepper strips.
- Give everything in the pan a stir and add the broccoli florets. Stir occasionally for a few minutes.
- While the broccoli is cooking, blend the curry paste, DateME date paste, coconut milk and soy sauce together in a blender for 5-10 seconds. Add the mixture to the pan and stir everything together.
- Once the liquid in the pan begins to bubble, add in the snow peas. After a minute, add in the shrimp and stir.
- Transfer pan to oven for about 5 minutes, or until the shrimp are cooked through. Remove from the oven and stir in the lime juice.
Garnish with chopped cilantro and lime slices. Serve alongside fluffy jasmine rice. If you like it spicy, top with some red pepper flakes and Sriracha sauce!
Share This Recipe: