Red Thai Shrimp Curry

This dish combines tender shrimp with roasted summer squash, zucchini, and red onion in a coconut-based, Thai-inspired curry sauce. Coconut brown basmati rice provides the base, while caramelized pineapple, toasted coconut, and cilantro add a sweet-and-savory finish. ⁠⁠ ⁠⁠⁠INGREDIENTS ⁠FOR THE RED THAI SHRIMP CURRY ⁠17 ounces summer squash, diced ⁠21 ounces zucchini, diced ⁠8-1/2 ounces red onion, diced ⁠2 teaspoons olive oil ⁠3/4 teaspoon black pepper ⁠8-1/2 ounces pineapple, diced ⁠4 teaspoons cilantro, chopped ⁠1-1/2 ounces coconut flakes, toasted ⁠24 ounces shrimp, 16/20, peeled and deveined ⁠12 ounces red Thai curry sauce ⁠ ⁠ ⁠FOR THE RED THAI CURRY SAUCE  ⁠1/4 teaspoon coconut oil ⁠3/4 teaspoon garlic, minced ⁠1/2 ounce shallots, minced ⁠1-1/2 ounces red bell peppers, diced ⁠1-1/2 teaspoons tomato paste ⁠4 tablespoons sake ⁠1 cup lite coconut milk ⁠1 kaffir lime leaf ⁠1 piece lemongrass ⁠1/4 teaspoon chili powder ⁠1/4 teaspoon paprika ⁠1/4 teaspoon turmeric ⁠1/8 teaspoon salt  ⁠ ⁠ ⁠FOR THE COCONUT BROWN BASMATI RICE ⁠2/3 cup brown basmati rice ⁠2 cups lite coconut milk ⁠2-1/2 teaspoons tamari ⁠1/3 cup chopped cilantro  ⁠ ⁠ ⁠⁠⁠⁠⁠⁠⁠INSTRUCTIONS ⁠ ⁠TO MAKE THE RED THAI SHRIMP CURRY 

1. Preheat oven to 450 F. Place the diced squash, zucchini, and red onion on a sheet pan. Toss with 1 teaspoon of olive oil and black pepper. Roast in the oven for 5–10 minutes. Set aside.

2. Add 1 teaspoon of olive oil to a large sauté pan and heat over medium-high heat. When the oil starts to shimmer, add the pineapple and cook until caramelized. Remove the caramelized pineapple and allow to cool. Mix with the chopped cilantro and toasted coconut.

3. Add the shrimp to the sauté pan and sauté until almost cooked through.

4. Add the red Thai curry sauce to the shrimp and cook, stirring constantly, until the shrimp is fully cooked.

5. Scoop 1/2 cup of coconut brown basmati rice into each bowl. Add the roasted vegetables and shrimp curry around the rice. Garnish each bowl with caramelized pineapple. 

⁠TO MAKE THE RED THAI CURRY SAUCE 

1. Place a pot over low heat. Add the coconut oil and sweat the garlic, shallot, and bell pepper until the shallots are translucent.

2. Add the tomato paste and cook until it has darkened in color, about 5 minutes.

3. Deglaze the pan with sake and reduce by half.

4. Add the coconut milk, kaffir lime leaf, lemongrass, chili powder, paprika, turmeric, and salt.

5. Bring to a simmer, cover and cook for 1 hour.

6. Remove the lemongrass and kaffir lime leaf. 

⁠ TO MAKE THE COCONUT BROWN BASMATI RICE 

1. Rinse the rice, then add it to a small pot. Add the coconut milk and tamari. Bring to a simmer, cover and cook until the liquid has been absorbed and the rice is fully cooked.

2. Finish by folding in the chopped cilantro. ⁠

NOTES

1. Nutrition may vary depending on ingredients used.