Hey guys!

How’s your week going? I’d tell you mine’s been busy with move-related stuff but you already know that so I’ll tell you some other news instead: I’ve ticked another one of the big to-do’s off my list and officially have a new home in Vancouver!Thai Coconut Shrimp Curry - Eat Spin Run Repeat

My lease was signed last week, and I’m so excited to move into my new little place. Emphasis there on the little – it’s a junior 1-bedroom condo, but totally brand new and beautiful. The fact that it’s smaller than all my previous homes isn’t bothering me much at all because the load I’m taking out there with me is a light one. In fact, it actually feels really refreshing to pare down my belongings…. again. The last time was before my move in November and I’m still coming across things I don’t really need.)

frozen shrimp

As far as location goes, I’m within walking distance of all the essentials: work, the gym (there’s one down the street and one in my building), and Whole Foods. Lululemon is a 7-minute drive, but it’s probably a good thing that it’s not any closer because my wallet would suffer hard.

ginger, garlic and veggies

Possibly best of all, the Vancouver sea wall will be about 2 minutes from my doorstep. With the gorgeous views so close by, I’m pretty sure that dates with the treadmill are going to be far more infrequent. Tingles are already trickling down my spine in anticipation of running along and gawking at the scenery every day!

thai kitchen coconut milk and thai curry paste

Also pumping me up is the prospect of the new meals that will be created in my new kitchen. I’m the first tenant in this particular condo, so I’ve been having all sorts of thoughts about “what dish should I make to christen the oven with first?” and “which cupboard will be best to store my blog props?” and “where’s the best power outlet for my kettle, and is the cupboard above big enough to store all my tea?” These are important decisions, folks.

chopped peppers

As thoughts of the glorious new kitchen float around my mind, the last couple of recipes to come out of my existing kitchen are being made. As I mentioned in my goals for this month, the game of clean-out-the-cupboards is well underway, and I’ve been working through my pantry and freezer items at a great pace. When I came across a can of coconut milk, dried kaffir lime leaves and some Thai fish sauce recently, a curry seemed like the perfect way to put them to use.

dried kaffir lime leaves

This recipe is one of the best curries I’ve ever made, and I think it’s because of the rich coconutty flavour that I’m becoming increasingly fond of. As a kid and teen, I couldn’t stand coconut and still have trouble dealing with the texture of dry coconut flakes. Coconut milk on the other hand, is becoming one of my favourite grocery cart items. A lot of traditional Thai recipes call for the full-fat version, but you can totally get away with lite here and still maintain a nice creamy texture.

Thai Coconut Shrimp Curry - Eat Spin Run Repeat

As far as veggies are concerned, I’ve used peppers and snap peas. If you’ve got something else in the fridge, or even if you’d prefer to use frozen veggies, go right ahead. And if dried kaffir lime leaves (those things in the jar above, that are sort of like a Thai version of a bay leaf) are nowhere to be found in the places you buy your groceries, no worries – you can leave them out and it’ll still taste wonderful!

Thai Coconut Shrimp Curry - Eat Spin Run Repeat

Thai Coconut Shrimp Curry

by Angela Simpson

Prep Time: 15 mins

Cook Time: 15 mins

Ingredients (3-4 servings)

  • 1 cup finely chopped white onion
  • 2 minced garlic cloves
  • 1 tbsp minced or grated fresh ginger
  • 400mL can light coconut milk
  • 2 tbsp red curry paste
  • 2 tsp fish sauce
  • 4 dried kaffir lime leaves (optional, and if you can find fresh, definitely use those instead!)
  • 1 yellow bell pepper
  • 1 red bell pepper
  • 1 cup diagonally sliced snap peas
  • 400g raw shrimp, defrosted, tails removed (about 32 large shrimp)
  • lime wedges, to garnish
  • cilantro, to garnish (optional)

Instructions

Mist a frying pan with oil and heat the garlic, ginger and onion for 3 minutes or until fragrant, stirring frequently.

Pour in the coconut milk, curry paste, fish sauce and kaffir lime leaves (if using), and stir until a smooth, creamy mixture forms. Let it sit over medium heat for 2 minutes. It should start to thicken up a bit.

Add the bell peppers and snap peas to the frying pan, stirring to coat them in the sauce. Cook until the peppers are tender crisp, about 3 minutes.

Thai Coconut Shrimp Curry - Eat Spin Run Repeat

Remove tails from the shrimp and transfer them to the frying pan. Cook, stirring occasionally for 4-5 minutes, being careful not to overcook the shrimp. (If they’re cooked too long, they’ll shrink and become rubbery.) Once they’re completely opaque and a little bit orange, they’re ready.

Remove the kaffir lime leaves if using. Squeeze the juice of half a lime into the curry and stir one more time.

Serve with lime wedges and cilantro to garnish if desired.

Thai Coconut Shrimp Curry - Eat Spin Run Repeat

So tell me…

  • What do YOU want to see recipe-wise over the coming months? Anything in particular that you’re looking for?
  • What ingredient (or ingredients) seem to be making their way into lots of your meals these days? Aside from coconut milk, I’ve been loving oranges, zucchini, beets and lentils.