It’s almost the weekend!

I feel like this is a perfect recipe for a Friday or Saturday night in. Who needs take out when you can make a healthy savory dish like this! OKAY we all need take out once in a while!

When Kris and I lived in Michigan we ate Thai food on a regular basis. Then we moved the North Carolina, where there is a lack of good Thai food. So we resorted to the next best thing, making it ourselves! This recipe was inspired from good friends of ours and we have since then put our own little twist on it.

If you haven’t noticed by now, I LOVE eating colorful food! I tend to admire all the colors on my plate before I eat it. Hey, don’t judge! Who doesn’t want bright pleasing food in front of them? This dish is just that! It’s full of beautiful color and taste just as good as it looks.

Ingredients 

1 can of coconut milk

1 bag of medium to large shrimp

1 jar of red curry paste

1 tbsp of fish sauce

2 pinches of red crushed peppers

2-3 chopped garlic cloves

1 tbsp of coconut oil

1 eggplant

1 red pepper

1 green pepper

1 yellow onion

5-6 mushrooms

1/4 cup of water

5-6 fresh basil leafs

1 lime

1 scallion

1 can of water chestnuts

2 cups of rice

In a sauce pan on medium/high heat mix coconut milk, curry paste, garlic, fish oil and red crushed peppers.  Allow to boil for two minutes while stirring then turn heat to low and allow to simmer for 20 minutes.

Start by washing and remove shell and tails of shrimp if needed. Then chop eggplant, mushroom, onions, and peppers. In a saute pan add coconut oil on medium-high heat, add eggplant and saute eggplant for 2 minutes on each side. Add water to the pan and add mushroom, onions, and peppers. Allow to saute for about 7 mins then add shrimp.

While veggies are sauteing prepare rice. Saute until vegetables are tender and shrimp are cooked. Chop basil and mix with the saute veggies and shrimp. Then juice lime over saute veggie mixture, add water chestnuts and stir. Pour coconut milk mixture over vegetables and stir until vegetables and shrimp are nicely coated in sauce.

Serve with rice and garnish with extra lime wedges and chopped scallions. This recipes yields about 4-6 serving.

Kris and I love this Thai food dish! So many fresh flavors! It’s also a great way for us to use our eggplant, peppers, and basil from the garden.

So next time you are stumped on what to make for a weekend dinner and want some Thai food, give this easy and tasty recipe a try! You’ll be hooked I promise!

Grow it. Pick it. Cook  it. Eat it.

Chantelle