Ok! So like I said on my Instagram post. Mrs. Zoe inspired me to try this dish out. I put my own personal flare to it like adding mussels, my own veggies + seasonings and I used CBD olive oil for Simpy High Extracts. This dish is dairy free and can be vegan if you omit a few ingredients. Go ahead and give it a try!
Thai Red Curry Shrimp + Mussels
Ingredients
- 20 shrimps
- 8 mussels
- 1-2 tbsp S.H.E. Olive Oil
- 1 tsp Loisa Adobo seasoning
- 2 tsp smoked paprika
- 1/2 small red onion sliced
- 1 small red pepper sliced
- 1 cup broccoli florets
- 4 garlic cloves chopped
- 1 tsp ginger chopped
- 1-2 tbsp red curry paste
- 1 tbsp brown sugar
- 1 32 oz can of coconut
- 1/2 lime juice squeeze
- 1 tbsp fish sauce
- cilantro
Instructions
- In a skillet set to medium high heat, add in your olive oil. When hot add in your shrimp + adobo and paprika seasonings. Cook 2-4 minutes. Remove shrimp and set aside.
- Toss in your onion and peppers (more oil if needed) and cook 3 minutes. Toss in your garlic + ginger. Cook 1 minute.
- Toss in your broccoli, stir for 1 minute. Add in your red curry paste and mix for a minute.
- Pour in your coconut milk, fish sauce, brown sugar and lime juice mix well and let it simmer for 3-5 minutes.
- Taste for seasoning. Add in your mussels, cover skillet and cook 2-3 minutes.
- Toss your shrimp plus cilantro. Mix well and enjoy!
Notes
This recipe is all about prep! Make sure all your veggies and rest of ingredients are ready to go. This is a dump and go recipe.
Use whatever veggies of your choice. Mushrooms, tomatoes, egg plant, zucchini would be nice in here.
Add as much curry as you like. Play around with your seasonings.
Omit the seafood and fish sauce and this will be vegan!
Use whatever veggies of your choice. Mushrooms, tomatoes, egg plant, zucchini would be nice in here.
Add as much curry as you like. Play around with your seasonings.
Omit the seafood and fish sauce and this will be vegan!