Thai Spice Garden Shrimp Curry

The farmers markets in South West Florida have a rather large selection of local organic produce this time of year.  My zucchini, lemon cucumbers, spinach & heirloom tomatoes didn’t weather the frost or fungus again this winter.  It seems to be a ongoing battle to keep the garden organic.  The herbs are a different story, they don’t have any problem growing like weeds!  This is just a healthy quick simple little delicious curry recipe that anyone can make in no time.  It’s fresh, healthy, light and filling.  I didn’t take step by step photos this time, just the end result! 😉  Most all of the ingredients can be purchased at your local grocery store in the ethnic isle or your local Asian market.


  • 2 Tbs Peanut Oil
  • 1/4 Cup Thai Curry Paste {cinnamon & ginger} is my favorite!
  • 14 oz Can Lite Coconut Milk {can use 1/2 vegetable broth 1/2 coconut milk}
  • 1 Tbs Fish Sauce
  • 1 Tsp Palm Sugar or Agave Nectar
  • 1 Stalk Lemongrass grated
  • Juice from one Lime Squeezed {one for garnish too}
  • 1 Pound Local or Domestic Wild Trap Caught Raw Shrimp cleaned, devained/tails off
  • 1 Sweet Onion
  • 1 Zucchini Cut up
  • 1 Yellow Squash Cut up
  • 1 Red Pepper Cut up
  • 1 Thai Chili Chopped {optional heat}
  • Handful Thai Basil
  • Handful Cilantro

Method To The Madness:

Saute onion in the oil, add curry paste, and cook for 1 minute. Add the coconut milk, fish sauce, sugar, lemongrass & lime juice, simmer for 20 minutes.  Add the shrimp, zucchini, squash, red pepper, chili and simmer until the shrimp is cooked, about 5 minutes.  Serve over steamed jasmine rice and garnish with Thai basil, cilantro & lime wedge.

The photos below are just some of the organic herbs and vegetables used in this dish.

These are Organic Thai Chili Peppers, yes they are hot!

Organic Thai Basil has the most amazing taste & smell, you can use it so many ways to add flavor such as stir-fry’s, rice dishes, soups & salads.

This Organic Lemongrass, it will get to be 5+ feet tall, I cut it back in the spring and by summer it’s taller than me.  When the stalks are small they are more tender.

I usually grate the lemongrass, sometimes I pound it first & slice it, it just depends if I feel like taking out some aggression! 😉

These are some farmers market organic finds….. peppers, zucchini & yellow squash for the curry, notice the cucumbers are not waxed & shiny, those are for juicing & slices in water!  Don’t forget the most nutritious foods are your dark and colorful ones!


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