My relationship with spicy foods has been a bit of a roller coaster. And just as I used to hate giant roller coasters with all of my being, my feelings were pretty similar towards spicy food.
Anything with chilli, jalapeno, wasabi…it was out of the question. I think there was a time when I was in New Mexico with my family and we went out to dinner to this nice authentic Mexican restaurant and I remember uncontrollably crying and sweating as I tried to eat my meal. I remember being offered quesadillas with honey to try and ease the pain though it did little against the mighty wrath of that dish. That was about the time I swore off anything spicy for a while.
However, nowadays my palate has been craving spicy foods and I don’t know what is going on. Maybe it’s just that I’ve been introduced to it in more ways and perhaps better ways. My boyfriend’s mother cooks quite a few Malaysian and Singaporean dishes which at first made me want to drink a whole gallon of milk to get me through but now I really quite enjoy. Last summer I also went out to have sushi with my family and my father mistakenly ordered one roll, I believe it was called the Volcano roll, which was basically a huge mound of wasabi with one or two tiny flecks of fish rolled in seaweed and rice. Not knowing what it was I simply popped it in my mouth and got my first wasabi head rush. It’s actually kind of cool the way it rushes through your nose and makes your head want to explode but then subsides quite quickly. It’s strangely addictive.
So now I’ve been adding more wasabi to my sushi, putting more chilli in my pho, I even made a little pilgrimage to find Sriracha sauce which isn’t commonly available here. And apparently spicy food is very good for your metabolism so that’s a win as well.
And after that whole rant about how I love spicy food, I will admit I didn’t even put all the red curry paste that is called for in this recipe since I was afraid it would be too much. What can I say, I may love spicy food now, but I’m still a bit of a chicken when it comes down to it.
Whether you make it spicy or mild this dish is actually very delicious and I highly recommend it.
Lighter coconut red curry shrimp
From Can you stay for dinner?
1 can (13.66 ounces) coconut milk
2 tablespoons Thai Kitchen® Red Curry Paste
1 tablespoon brown sugar
1 pound large shrimp, peeled and deveined
1/4 cup fresh Thai basil, chopped roughly (optional)
1 1/2 tablespoons fish sauce
Your choice of vegetables, I added 1 head of broccoli, 1 cup of sugar snap peas and about half a bag of shelled edamame
Simmer coconut milk in large skillet over medium heat. Stir in curry paste and sugar until well blended; bring to boil. Reduce heat to low; simmer 5 minutes.
Stir in shrimp and vegetables. Cook 3 to 5 minutes or just until shrimp turn pink. Stir in basil and fish sauce.
Serve over either brown or jasmine rice.
Nutrition Information Per Serving (not including rice): 295 Calories, Fat 19g, Protein 21g, Carbohydrates 10g, Cholesterol 168mg, Sodium 1095mg, Fiber 1g