Red Curry Shrimp over Broccoli Slaw
Working a job from 8am-5pm 5 days a week means paired with me forgetting to take some meat out to defrost means there are some days I need to be a bit more creative for what I am making for dinner. Stocking up on frozen meats that do not take long to defrost as well as always having coconut milk cans means I can come up with some sort of curry really quickly. A lot of my recipes are designed for people like me - living on a budget while working a full time job. Eating clean and eating well does not have to be expensive. It is the same rule I have for training my pup Jefferson: set yourself up for success. Instead of eating fast food, because I am hungry, I stock my cabinets with coconut milk, meat, eggs, etc. so that I always have access a good meal. Frozen food is great in a pinch, so long as you control what goes into your meal. A few weeks back I bought a bag of frozen shrimp knowing there would be a night down the road I would need some quick defrosting and quick cooking protein. I borrowed an idea from an earlier recipe of curry meant to have meat simmered in it and created this dish.
1 bag of pre-chopped broccoli slaw (I got the carrot and broccoli slaw from Trader Joes)
1/2 pound frozen shrimp, defrosted, peeled and deveined
2 cups of full fat coconut milk, can shaken well so the fat is mixed in
3 1/2 tablespoons tomato paste
1 teaspoon red curry paste
1 teaspoon fish sauce (don't like fish sauce? Add 1/2 teaspoon sea salt instead)
1 teaspoon fresh cilantro, finely chopped (or 1/2 teaspoon dried cilantro)
1/2 teaspoon dried coriander
1/2 tablespoon red pepper flakes
2 teaspoons garlic, finely minced
1 medium green onion, chopped
1-2 tablespoons coconut oil
salt and pepper to taste
Take the shrimp out of the freezer. In a colander, place the frozen shrimp and run under cold water for 5 - 8 minutes. Once defrosted, peel the shells off the shrimp.
MEG'S TIP: I live in California, where we are experiencing a terrible drought. The instructions on my bag of shrimp stated to run under the faucet for 5 minutes. Instead, I filled the sink with a an inch or two of cold water and dropped a few ice cubes in the water and placed the colander with shrimp in it so the shrimp would defrost. Sometimes water does not come out very cold out of the sink, and I did not want the shrimp to accidentally cook in the water. Hence, the ice cubes in the sink.
In a large mixing bowl using a fork, blend the coconut milk, tomato paste, red curry paste, red pepper flakes, fish sauce, chopped cilantro, coriander and garlic. Mix until smooth, then set set aside.
Heat a large non-stick skillet over medium-high heat and add 1 tablespoon of coconut oil. Add the shrimp and cook for 1 minute; sprinkle some salt and pepper to taste on the shrimp. Add the curry sauce and lower to medium low heat. Simmer the sauce and shrimp for 10 minutes, making sure to stir every couple of minutes
Meanwhile in a second non-stick skillet heat the rest of the coconut oil over medium heat. Add the whole bag of broccoli slaw and cook for 5 minutes, adding salt and pepper to taste.
Once the curry is done, place the cooked broccoli slaw into a bowl and spoon some of the curry sauce and shrimp over the slaw. Top with the freshly chopped green onions and enjoy!