Ingredients
- 1 lb raw shrimp, peeled and de-veined (minus a few that I cooked plain and fed to Murry the cat)
- 4 chicken thighs
- 1 can coconut milk
- a tablespoon red curry paste
- 2 tablespoons olive oil
- 1 lime, cut in half
- 1 large shallot, peeled and diced
- 1 inch piece fresh ginger, peeled and grated
- 3 carrots, diced
- 2 baby bok choy, sliced
- 1/2 teaspoon fish sauce
- a handful of fresh Thai basil leaves, chopped
- salt and pepper
- fresh cilantro for garnish
Serve over jasmine rice (cook according to package instructions) or sauteed kale/greens.
Directions
- Put raw shrimp in a bowl and juice half the lime over them. Sprinkle salt and pepper over shrimp and let sit until ready to cook.
- If you’re serving with rice, start the rice cooking now.
- Sprinkle salt and pepper over raw chicken thighs. Heat a tablespoon of olive oil in a large skillet and cook the chicken thighs for a few minutes on each side until barely pink inside. Set aside and slice into thin strips.
- In same skillet, heat the other tablespoon of olive oil and add the red curry paste. Stir around and let cook for a few minutes.
- Add the shallots, stir, and let brown for a few.
- Add the carrots, stir and let brown for a few.
- Add the ginger and stir.
- Add the coconut milk, fish sauce, and the juice from the other half of lime and stir to combine. Be sure to scrape up the curry bits stuck to the bottom of the pan.
- If you’re serving with greens, start cooking in a separate skillet about now.
- Add the baby bok choy, stir, and let simmer for a few minutes.
- Add the shrimp, stir, and let simmer for a few minutes. If you’re using pre-cooked shrimp, wait a few minutes and add the shrimp at the same time as the chicken and basil.
- Add the chicken strips, Thai basil, and salt and pepper to taste. Stir and let simmer for just a couple minutes.
- Serve over rice or greens and garnish with cilantro.
Note: I didn’t have any Thai chilies when I made this, otherwise I would have added a few of those, chopped, to the skillet at the same I started cooking the curry paste. I like the spicy, and without chilies this dish is flavorful, but not spicy at all.
