Thai Shrimp Coconut Curry Recipe
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For as long as I can remember I have suffered from heartburn and indigestion. As a pre-teen, I remember telling my mother every so often that my throat felt hot. As an adult, it became a little more frequent and let’s not even talk about pregnancy. While pregnant my heartburn symptoms made me really cranky and would often wake me up during the night.
I would say that I now get heartburn at least once a week since I’m not willing to give up certain foods that trigger my symptoms. Now I don’t have to because I have a simple solution.
I have always enjoyed foods like dairy, acidic foods, onions, garlic, coffee, and my favorite spicy foods like curry and jambalaya. While I still love them, they don’t always love me back. Since I’m not willing to give these things up, I needed to find a compromise. That compromise is Nexium 24HR. I take one tablet in the morning and I’m good to go all day long. It couldn’t be easier or more convenient.
Now when my husband requests my Thai shrimp coconut curry, I don’t have to worry about suffering an hour after mealtime.
Speaking of simple solutions, a simple solution to the age-old question of what to make for dinner is this Thai coconut curry recipe. It’s so easy and is a quick weeknight meal that the whole family will enjoy. It just tastes like it’s complicated.
Thai Shrimp Coconut Curry
- 1-2 teaspoons sesame oil
- 1 teaspoon ground ginger
- 2 garlic cloves, minced
- 1 cup finely chopped red bell pepper
- 1 cup chopped green onion
- 1 bag frozen Asian-style stir fry vegetables
- 1 teaspoon curry powder
- 2 teaspoons red curry paste
- 1 ⁄2 teaspoon ground cumin
- 4 teaspoons low sodium soy sauce
- 1 tablespoon brown sugar
- 1 ⁄2 teaspoon salt
- 1 14 ounce can coconut milk
- 2 tablespoons chopped fresh cilantro
- 1 pound large or jumbo shrimp
- 3 cups hot cooked jasmine rice
- garnishes: cilantro, lime juice
- Heat sesame oil in a large skillet over medium heat.
- Add garlic, peppers and onions; cook until fragrant and translucent
- Stir in curry powder, curry paste, ginger, and cumin; cook 1 minute.
- Add soy sauce, brown sugar, salt, and coconut milk; bring to a simmer (but do not boil).
- Add frozen vegetables and shrimp (peeled and deveined, we use easy peel), cook on medium/medium-low until shrimp is pink.
- Remove from heat and stir in cilantro and lime juice if desired.
Adapted from food.com http://www.food.com/recipe/broiled-tilapia-with-thai-coconut-curry-sauce-116882
Serve over rice and dinner is done! Even my kids who are four and fifteen love this meal. It’s full of flavor and spicy, but not hot spicy. You could add some heat if you want by adding a small pinch of cayenne, but I like to leave this curry on the mild but flavorful side.
You can find Nexium 24HR at Walgreens in the antacid aisle. It’s on sale now and there is a $3 off coupon right on the box.
Now that you know my secret to eating the foods that I love, what are your heartburn trigger foods that you aren’t willing to give up?
That looks amazing! My trigger foods are anything spicy or citrus. Simple solutions are always a winner for me! (client)