Ingredients:
- 300g shrimp, peeled and deveined
- 200g enoki mushrooms, trimmed
- 2 heads of pak choi, chopped
- 2 tablespoons Thai red curry paste
- 400ml coconut milk
- 2 tablespoons fish sauce
- 1 tablespoon palm sugar (or brown sugar)
- 2-3 red chili peppers, sliced (adjust according to spice preference)
- 2 cloves garlic, minced
- 1 thumb-sized piece of ginger, grated
- 1 tablespoon vegetable oil
- Fresh cilantro leaves for garnish
- Cooked rice, to serve
Instructions:
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic, grated ginger, and sliced chili peppers. Sauté for 1-2 minutes until fragrant.
- Add the Thai red curry paste to the skillet and stir-fry for another minute.
- Pour in the coconut milk and stir well to combine with the curry paste. Bring the mixture to a gentle simmer.
- Add the shrimp to the skillet and cook for 3-4 minutes until they turn pink and opaque.
- Stir in the fish sauce and palm sugar until dissolved.
- Add the enoki mushrooms and chopped pak choi to the skillet. Cook for an additional 2-3 minutes until the vegetables are tender but still crisp.
- Taste the curry and adjust the seasoning if needed. Add more chili peppers for extra heat if desired.
- Once everything is cooked through and well combined, remove the skillet from heat.
- Serve the spicy Thai shrimp curry hot over cooked rice.
Nutritional Information (per serving):
- Calories: Approximately 350 kcal
- Protein: 25g
- Carbohydrates: 15g
- Fat: 23g
- Fiber: 3g
- Sodium: 900mg
Enjoy your delicious and spicy Thai curry with shrimp, enoki mushrooms, and pak choi!
