Shrimp is a type of fish that is preferred by many non-vegetarians. It is low in saturated fats and calories, but is high in cholesterol content. Four ounces of shrimp provides less than one gram of fat and 112 calories. But, the same quantity of shrimp will provide 23.7 grams of protein, which is equivalent to 47.4% of the daily protein requirement.
Shrimp is considered as an excellent source of selenium and vitamin B12. Even though 3.5 ounces of shrimp provides 200 milligrams of cholesterol, it raises good cholesterol level by 12% and bad cholesterol by 7% only, hence consumption of shrimp is not harmful. Shrimp can be prepared in different forms and Thai shrimp is one of the healthiest versions of shrimp recipe.
Thai foods use special ingredients, which provide many health benefits. Kaffir lime leaves, lemon grass, galangal roots are a few of them. Kaffir lime leaves have antioxidant properties and it’s very useful in cleansing the blood and maintaining the healthy gums and teeth. Lemon grass detoxifies the internal organs, reduce uric acid in the blood, cholesterol, blood pressure and promote blood circulation, digestion and lactation.
Galangal roots reduce the fishy smell of the curry and boost the digestion and immune system. It also reduces motion sickness, inflammation, nausea, ulcers, rheumatism, bad breathe etc. In addition, Thai shrimp curry also uses shrimp paste, which contains healthy polyunsaturated fatty acids like DHA and EPA.
Fish sauce, thai sugar, coconut milk etc. which are used in the recipe also add health benefits to the curry. For example, fish sauce is considered as a whole food enriched with trace minerals and high quality mono-unsaturated oils, while coconut milk is a good source of omega 3 fatty acids and it also lowers cholesterol. This is an easy to make curry and the recipe is given below.
Preparation time – fifteen minutes
Cooking time – eight minutes
Total time – twenty three minutes
Serves – four
Ingredients For Thai Shrimp
Coconut milk – one can
Finely sliced and minced lemon grass – two to three tablespoon
Minced red chilies – one to two or dried chili flakes – half to ¾ teaspoon
Minced red onion – quarter cup
Minced garlic cloves – three to four cloves or half tablespoon of purred garlic
Grated or minced galangal – one thumb size
Fish sauce – two tablespoon
Shrimp paste – half teaspoon
Turmeric – ¾ teaspoon
Ground coriander – half teaspoon
Fresh or frozen Kaffir lime leaves – three
Brown sugar – one to two tablespoons
Tomato paste or ketchup – one tablespoon
Lime juice – one lime
Medium to large fresh shrimps without shells, tails can be retained if you like it – twelve to fourteen
Fresh pineapple chunks – one a half to two cups
Cherry tomatoes – one and a half to two cups
Dry toasted coconut – 1/3 cup
Fresh coriander – a handful
Add all the curry sauce ingredients except kaffir lime leaves in a food processor or large chopper or blender and blend them well. Alternatively you can simply whisk the entire ingredients by stirring them well.Place a deep pot or wok over heat and pour these blended ingredients into it. Also add the kaffir lime leaves to the pot and put the stove on medium high heat. Stir the contents occasionally and allow the sauce to boil.
Thereafter, reduce the flame to medium and add cherry tomatoes, pineapple chunks and shrimps to the pot and stir well. Again allow the contents to boil and reduce the flame to simmer for another six to eight minutes or till the shrimps looks plump or turn pink. Then take out the pot from the flame and cover it with a lid in order to hold the warmness.
Keep a frying pan on the stove over medium high flame and add the dry shredded coconut to the pan. Fry the coconut without adding any oil till the coconut becomes golden brown. As coconut may get burned easily, stir the coconut continuously. Also once heated, remove the toasted coconut from the pan; otherwise the heat from the pan will burn the coconut.
Now add half of the toasted coconut to the curry and stir well to incorporate it in the curry. After this, check the sweetness and saltiness of the curry and add more fish sauce if the curry needs more salt. Similarly, add more sugar if you prefer a sweet curry. Those who prefer a spicy curry can add more chili sauce or fresh chili.
In order to serve the shrimp Thai curry, take the curry is a serving bowl and sprinkle it with the remaining toasted coconut and fresh coriander leaves. This can be served as a side dish to rice, especially to jasmine rice or basmati rice.