We had shrimp and lots of veggies in the fridge, so a few nights ago I threw together this stir fry! It was super easy – and we had plenty left for the next few days (I need to learn to portion better when cooking for two…although the leftovers were delicious). Feel free to use any combination of your favorite vegetables, substitute for other meats, or take out the shrimp to make this a vegetarian-friendly meal.
- 15-20 medium shrimp, deveined, tails off
- 3 – 4 cups of mixed vegetables, chopped (I used about a handful of each: white onion, red bell pepper, mushrooms, broccoli, carrots, and snap peas)
- 1 14-oz. can whole baby corn, drained
- 1 8-oz. can sliced water chestnuts, drained
- 2 eggs
- ¼ cup peanuts
- ½ cup Jasmine rice
- 2 T olive oil
- ½ cup chunky natural peanut butter
- ¾ cup coconut milk
- 2 T Thai red curry paste
- 2 T apple cider vinegar
- Salt and pepper, to taste
1. Prepare the rice according to the cooking instructions.
2. Add the peanut butter, coconut milk, red curry paste, and apple cider vinegar to a saucepan and whisk together. Warm it on low heat and continue to whisk.
3. Meanwhile, drizzle a large skillet or wok with olive oil. Add your mixed veggies and let cook for 3-4 minutes.
4. Sprinkle the shrimp with salt & pepper and add to the vegetable mixture. Cook until shrimp is opaque and vegetables are tender.
5. Add the rice and egg to the mixture, mixing so the egg gets scrambled. Pour the peanut sauce in and combine until everything is coated.
I actually was expecting the red curry paste to be spicier than it was – I liked the flavor of it, but it really wasn’t very spicy at all. You could add a bit of Sriracha or red pepper spice if you want your peanut sauce to have more of a kick.