Thai Shrimp Curry on Cauliflower Rice

I know full well how easy it is to give ourselves over to a diet of cheesy carbs as we hibernate for winter (more so this year than most) but I’m trying to keep it fresh with meals that are both comforting and healthful.

This Thai Shrimp Curry on Cauliflower Rice is just the ticket for a hearty, wholesome meal that won’t leave you in a food coma on the couch for the rest of the evening.

This post is sponsored by Fresh From Florida.

As you know, I love supporting and buying local wherever possible but the reality of our unforgiving Canadian winters is that much of the produce stocked on grocery store shelves throughout the colder months has to be imported from warmer climes.

When local produce is unavailable, we’re fortunate to get our fill of fruits and veggies from regions with among the best farming practices in the world. Produce from Florida like the bell peppers, cauliflower, and grape tomatoes in this recipe are grown according to some of the most stringent food safety protocols in the world.

I’ve put together this fun cooking video that provides a step-by-step walkthrough of how to make this quick and easy recipe, you can watch it here:

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More than 47,000 Floridian farmers work year-round to ensure we have continuous access to top-quality fruits and vegetables — which are great for our health. It allows us to have more variety in our diets than what we’d be subject to if we had to live off the land like pioneer men and women – getting by on pickles, preserves, and root vegetables.

I’m really excited about this recipe because it swaps out a grain base for cauliflower rice. It’s super easy to make cauliflower rice at home, a food processor will make things exceptionally quick but you can make do with a box grater too!

This meal has tons of flavour thanks to the top-notch Florida veggies, a spicy kick from Thai red curry paste, a splash of fish sauce, must-have aromatics of garlic and shallots, all topped with a sprinkle of fresh herbs and a touch of acid in the form of freshly squeezed lime.

I like to add a handful of roasted, salted cashews for a crunchy, salty topper – but you can leave them off if you have a nut allergy!

This dish is also a great option for anyone pursuing any healthy eating resolutions in the form of Whole30 or Keto diets! If you try it out, please leave a comment below to let me know how you made out!

Thai Shrimp Curry on Cauliflower Rice

5 from 1 vote

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Thai Curry Shrimp on Cauliflower Rice

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

Course: Main Course

Cuisine: Asian

Keyword: Cauliflower Rice, Thai Shrimp Curry

Servings: 4

Author: Yvonne Langen

Ingredients

• 1 head cauliflower large
• 1½ tbsp olive oil divided
• ½ red bell pepper sliced
• 1 pint grape tomatoes halved
• 2 medium shallots diced
• 3 cloves garlic minced
• 3 tbsp Thai red curry paste
• 1 cup vegetable broth
• ½ tbsp fish sauce
• 1 can 400 mL full-fat coconut milk
• 400 g raw large shrimp thawed, peeled, deveined
• 2 tbsp lime juice to taste
• ½ tsp salt
• ½ tsp freshly ground black pepper
• ¼ cup fresh cilantro minced
• ¼ cup fresh basil minced
• ¼ cup salted roasted cashews chopped

Instructions

1. Prep the Cauliflower Rice. Wash and thoroughly dry cauliflower, then remove all greens.

2. If using a food processor, cut cauliflower into small pieces and use the grater attachment to grate the cauliflower into “rice.” If using a box grater, cut the cauliflower into large chunks and use the side with the larger holes, to grate into “rice.”

3. Transfer grated cauliflower to a clean towel or paper towel and press to remove any excess moisture – this will prevent your rice from getting soggy. Set aside.

4. Start the Thai Shrimp Curry. Heat a large deep-sided non-stick pan over medium-high heat. Once hot, add ½ tbsp olive oil, onion, red pepper, and tomatoes. Sauté the vegetables for 5 minutes until softened.

5. Stir in the garlic and curry paste and cook for 30 seconds until fragrant.
6. Add the vegetable broth and fish sauce. Let it come to a boil and cook for 2-3 minutes. Then reduce the heat on the curry to medium and stir in the coconut milk. Add the shrimp and simmer for 5 minutes, until the shrimp are cooked through – they should be pink and firm.

7. Meanwhile, sauté the cauliflower rice. When you add vegetable broth and fish sauce to the curry, heat a second large non-stick skillet over medium heat. Add 1 tbsp oil and add cauliflower rice. Cover with a lid so the cauliflower steams and becomes more tender. Cook for a total of 5-8 minutes.

8. Finish and serve. Remove curry from heat, add lime juice, salt, pepper, half the cilantro and half the basil. Portion the cauliflower rice into bowls, ladle Thai Shrimp Curry over top and finish with green onions, remaining basil and cilantro, and cashews.