Anyone else struggling with feeding yourself and your family this week?  I’ve got Thanksgiving on the brain and completely forgot about actually feeding myself every day before that, lol.  Luckily I have recipes like this Thai Green Curry Shrimp that I can throw together in about 30 minutes.

In other news, I am campaigning to make Thai Tuesday a thing.  And I think I have some support!  A friend of mine told me she’d be on board with that if I agree to share an easy Thai recipe every week.  Who’s with us?!

Thai Green Curry Shrimp

1 (4 oz.) jar green curry paste
1 (15 oz.) can coconut milk
1 cup cilantro, leaves and stems
Olive oil
2 large carrots, peeled and sliced thin
1 stalk lemongrass, smashed
2 bay leaves
1 medium zucchini, sliced thin
1 (8 oz.) can sliced bamboo shoots, drained
1 cup snap peas, cut in half on the diagonal
5-6 basil leaves
1 lb. large shrimp, peeled & deveined
To serve: Lime zest & juice, chopped cilantro, rice

Add curry paste, coconut milk and cilantro to a blender. Blend on high for 1-2 minutes until everything is combined and frothy. Set aside.

Heat olive oil in a Dutch oven over medium heat. Add carrots and lemongrass. Cook for 3-4 minutes. Add curry mixture and bay leaves. Bring to a simmer. Add zucchini, bamboo shoots, snap peas, shrimp and basil. Cook 5-6 minutes or until shrimp are cooked through. Remove lemongrass stalk and bay leaves. Finish with lime zest.

Serve over rice and topped with chopped cilantro and a squeeze of lime.

Source: Ruth’s Table, 2019.