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Speedy Thai Shrimp Curry
with rice and ginger chile zucchini
Prep & Cook Time: 20-30 min.
Spice Level: Medium
Cook Within: 3 days
Contains: Shellfish (Shrimp), Soy
- Calorie-Conscious
- Fiber-Rich
- Pescatarian
- Gluten-Smart
Chef
Nick DiGiovanni
In Your Box (serves 2)
- 8 oz. Shrimp
- 8 oz. Cooked White Rice
- 1 Zucchini
- 5⅗ fl. oz. Coconut Milk
- 1 Lime
- 1 Shallot
- 1 Tbsp. Yellow Curry Paste
- 1 Tbsp. Tomato Puree
- ½ oz. Brown Sugar
- ⅖ fl. oz. Tamari Soy Sauce
- ¼ oz. Fresh Basil
- 1 tsp. Asian Garlic, Ginger & Chile Seasoning
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories570
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Carbohydrates56g
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Net Carbs51g
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Fat28g
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Protein22g
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Sodium1840mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- 1 Microwave-Safe Bowl
- 1 Large Non-Stick Pan
- 1 Microwave
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using diced chicken breasts, pat dry. Stir occasionally until chicken reaches minimum internal temperature, 5-7 minutes.
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If using petite scallops, pat dry. Let oil in pan heat, 3 minutes. After 3 minutes, cook undisturbed, 90 seconds. After 90 seconds, stir occasionally until scallops reach minimum internal temperature, 60-90 seconds. Scallops will vary in amount as they are portioned by weight. Don't worry, the sweet flavor and tender texture will be the same.
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1 Prepare the Ingredients
Trim zucchini ends and cut into 1/2" half-moons on an angle.
Halve lime.Halve and peel shallot. Slice halves into thin strips.Pat shrimp dry. -
2 Start the Curry
Place a large non-stick pan over medium-high heat and add 1 Tbsp. olive oil.
Add shallots, zucchini, Asian garlic, ginger & chile seasoning (to taste), and 1/4 tsp. salt to hot pan. Stir often until softened, 2-3 minutes.Add curry paste, tomato puree, and brown sugar. Stir until combined, 1-2 minutes. -
3 Finish the Curry
Add coconut milk and 2 Tbsp. water to hot pan. Bring to a simmer. Don't worry if coconut milk has solidified. It is part of natural processes. Break up as needed.
Once simmering, add shrimp and stir occasionally until shrimp reach a minimum internal temperature of 145 degrees, 4-6 minutes.Remove from burner. Squeeze one lime half (reserve remaining half for garnish) over pan, then stir in soy sauce until combined. Taste and season with salt, if desired.While shrimp simmer, tear basil leaves. -
4 Heat Rice and Finish Dish
Carefully massage rice in bag to break up any clumps. Remove rice from packaging. Place rice in a microwave-safe bowl.
Microwave uncovered until heated through, 2-3 minutes.Carefully remove from microwave. Rest, 2 minutes. Fluff rice with a fork.Plate dish as pictured on front of card, topping rice with curry and garnishing with basil. Squeeze remaining lime half over dish to taste. Bon appétit!
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