Here's a no-rice version of my favorite shrimp curry recipe.
Thai Shrimp Curry
1 tablespoon coconut oil
1 cup thinly sliced onion
1 cup chopped green onions (about 8 small)
1 to 2 tablespoons red curry paste
1 14-ounce can unsweetened coconut milk (Thai Kitchen)
1 cup low-salt chicken broth
3 tablespoons fish sauce
1 cup diced plum or grape tomatoes
2 pounds uncooked large shrimp, peeled, deveined
Fresh cilantro, chopped
Lime wedges
Angel hair cabbage, steamed
Heat oil in heavy large skillet over medium-high heat. Add sliced onion; stir-fry until soft and beginning to brown, about 4 minutes. Reduce heat to medium. Add green onions and curry paste; stir until fragrant, about 1 minute. Add coconut milk, chicken broth, and fish sauce; bring to boil. Add tomatoes and boil 2 minutes. Add shrimp and cook just until opaque in center, stirring often, about 3 minutes. Transfer curry to large shallow bowl, spooned over steamed cabbage. Garnish with cilantro. Serve, passing lime wedges separately.
