All Photos © Christine Elise McCarthy 2013
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This recipe is easy & guilt-free. The “rice” is actually just grated cauliflower & the veggies can be customized to suit your tastes or to reflect whatever vegetables you have handy. I know paleo is all the rage but I am not 100% clear on which vegetables are on the “no” list – but I am pretty sure this is paleo. If NOT – please write me & tell me why, OK?
The key to this is a pre-made red curry. I bought this little far at my local Gelson’s.
Asian stores have little cans of them like these that I buy at Bangluck Market.
If you can’t buy it made, I am sure there are recipes out there on Pinterest or Google that will show you how to make a red curry paste from curry powder. Having to make the paste sort of eliminates the ease I am professing about this recipe, though, so keep that in mind. Try to buy it already made.
That said, I must insist that you try cauliflower “rice” at least once. In a stir fry, you can hardly tell it isn’t rice & it is so much better for you!
Red Curry Grilled Shrimp
Shrimp (about a pound)
1/4 cup olive oil
1 tsp sriracha
1/4 cup lemon juice (fresh squeezed, if possible)
3-4 TBS red curry paste
2 TBS rice vinegar
4 garlic cloves – minced
3 scallions – sliced (reserve some for garnish)
Soak skewers (if using) in water for at least 30 minutes to help keep them from burning).
Peel & clean the shrimp.
In a bowl, blend the oil, sriracha, lemon juice, curry paste, vinegar, garlic & scallions. Reserve some to use as garnish later (maybe 1/3 cup) and then put the rest in a Ziplock bag or other container & add the shrimp & mix it all about. Marinate the shrimp for at least an hour or as long as overnight.
When ready to grill the shrimp, either on a grill or in a grill pan, skewer the shrimp (two skewers make it easier to flip the shrimp) & grill for about 2-3 minutes each side or until done. Serve with the spicy Thai fried cauliflower “rice” (below) and drizzle with extra red curry sauce & garnish with scallion slices.
Spicy Thai Fried Cauliflower “Rice”
INGREDIENTS (use or don’t use or substitute according to your taste)
1 medium head cauliflower
10 green beans – trimmed & chopped
4 jalapeno peppers (red or green) – seeded & diced
1 cup brocoli florets
2 carrots – chopped
1 bell pepper – chopped
1/2 red onion – diced
1 cup peas
4 mushrooms – cliced
2+ TBS red curry paste
2 TBS soy sauce
Eggs – to scramble into rice (optional)
Thai (or other) basil – chopped
Chopped peanuts and/or sliced scallions and/or sliced cucumber and/or lime wedges – as garnish
Sambal oelek, sriracha or chili garlic paste to add kick – if you desire.
With a hand grater or with the grating blade of your food processor – grate the cauliflower & set aside.
Whisk the soy sauce & red curry paste together & set aside.
Prepare your veggies.
Heat some olive oil (1-2 TBS) in a wok or very large pan. I threw all the veggies in at once.
Once they were tender, I added the red curry & soy sauce mix.
Then I added the cauliflower.
After about 5 minutes, I created a well & added two egs & scrambled them in the well. When nearly done, I mixed them into the rice & vegetables. I then added chopped basil.
Serve with chopped peanuts or scallions and maybe a lime wedge & some sliced cucumber. Serve with the red curry grilled shrimp. I have no photo of them together as my phone battery died. Sorry! I can promise – this is one yummy disj – especially with copious amounts of sambal oelek dumped upon it!