Thai Shrimp Curry

Another night another dinner! Thai Shrimp Curry!! This tasted so good my husband told me it was his favorite meal I have EVER made for him!!! So excited to try out these recipes I found on Pintrest! Next week I will get everything figured out on Pintrest and get organized.

This recipe was so easy to make! I can't wait to try it again and maybe make some adjustments to the recipe to save some calories. My husband and I love curry so this was the perfect dinner for us. Since January I decided to make the switch to eating a more vegetarian diet. I decided that I would cut out meat but continue to eat fish making me a Pescatarian?! Life without meat actually hasn't been too bad. Years ago I was vegetarian but didn't do it right. Ate a lot of processed foods, tons of soy and ended up getting horrible stomach pains very frequently. I eventually gave up, sick of having stomach problems, and ate meat again. I decided this year to try it again but do it a little differently.

I keep my soy consumption to a minimum. I found that I'm sensitive to soy so I have to eat or drink it in low amounts. Now I really only use vanilla soy milk for my cereal. I know there are other milk replacement options but I like it so for now I will continue to use it. I try my best to stay away from any "fake" meat products as well. For me changing to a mostly vegetarian diet I find that even without working out I can maintain my weight. Also because I'm not eating meat that really cuts out most fast food restaurants out of my diet. Which only when I am on the go can be difficult to find something fast to eat. I am still trying to learn my best options but with summer break from school I am sure i will come up with something!

Now back to the food...Thai Shrimp Curry! The only change I made to the recipe was not topping it with fresh basil. Aside from that I followed the recipe exactly how it was written.

The recipe:

What it took for 2:

* 2 cups cooked jasmine or basmati rice
* 1/2 pound shrimp, peeled and deveined
* 1 (14.5 oz) can coconut milk
* 3 Tbs. red Thai curry paste
* 1 Tbs. brown sugar
* 1/2 red bell pepper, finely sliced
* 1/2 bunch asparagus, ends trimmed and cut into 1-inch pieces
* 1 lime
* 1/4 cup fresh basil, torn

In a medium skillet, bring 1/4 cup coconut milk to a boil. Add the curry paste, whisk together and bloom for 30 seconds. Add the rest of the coconut milk and bring to a boil. Add the brown sugar and stir to combine.

Add the red bell pepper and asparagus to the skillet and cook until crisp tender, 6 minutes. Spritz in some lime juice, uh huh.

Add the shrimp and cook until opaque, 3 minutes.

Serve curry over rice and top with torn basil and more spritzed lime!
(found via Pintrest - http://bevcooks.com/2011/08/thai-shrimp-curry/)