Panda…10 minute!

December 2nd, 2009, by Bill

Curry Shrimp
  • 1 can of Thai Kitchen coconut milk
  • good size scoop of Thai Kitchen red curry paste
  • several shakes of the "21 Seasoning Salute" from Trader Joe's
  • 1 cup of organic vegetable broth from Trader Joe's
  • 1 pound of raw shrimp from Trader Joe's (wild caught)

I made a quick lunch for Jennie and myself today which took about half the time it takes to get a Broccoli Beef from Panda. Don't let the simplicity of this dish fool you though. It was both very hardy as well as delicious.

To replicate this creation, combine the coconut milk, curry paste, and seasoning in a pot over low heat and warm until the curry paste mixes completely with the coconut milk. Add the vegetable broth and shrimp and simmer for 3 or 4 minutes. Enjoy!

Next time, I am going to try taking the tails off before cooking and dicing the shrimp. I figure this will make the dish more like a soup and a LOT less messy to eat.

Category: Nutrition · Recipes

6 Responses to "Panda…10 minute!"

  • Jennie Yundt
    December 2, 2009, 2:08 pm

    nom nom nom! Delicious shrimp in my belly!

    I ate 3 of the shrimp, about 1/2 a cup of the broth, and I'm completely full. Not to mention that I'm ready to hit the gym full of energy and CRUSH the workout!

    Ok, that's an over exaggeration. But lunch was good. :-)

  • Mark R.
    December 3, 2009, 9:53 pm

    Recipes:

    Bill you posting this reminded me that I was supposed to give you my white chili recipe a long time ago, I figured I'd just put it here in case anyone else was interested

    2lbs chicken breast
    1-2 onions (I use 2)
    14oz chicken broth or stock
    1&1/2 tsp garlic powder/or fresh minced garlic if you have it
    1 tablespoon olive oil
    31oz (2 cans) great northern beans drained
    8oz green chilies (2 cans) or fresh
    1 tsp salt
    1 tsp pepper
    1 tsp cumin
    1 tsp oregano
    1/4 tsp cayenne pepper
    1 cup (8oz) sour cream
    1/2 cup heavy cream

    Now before you paleo crazies panic and kick me off the nutrition blog let me say that this was the recipe pre-paleo altering, so scratch the beans if so inclined or whatever else you want, the hard part may be finding fresh organic chilies I usually just used the canned ones cause they're more of a flavor enhancer but mexican grocery store would be a good place to look if you can't find them at the normal stores, but they make the recipe, also organic valley makes a good sour cream, or maybe Bill you can get some co-op stuff that's probably super-sour with no homogenization.
    Lastly the cooking instructions are important in that you cook the chicken in oil, onion, and garlic, then add everything else but the creams, I recommend simmering this for as long as possible the longer you simmer it the more flavor you get, then add the creams right before you're ready to serve and eat it. I will put this up against anyone's white chili recipe out there, it's tasty.

  • Mark R.
    December 3, 2009, 9:56 pm

    Oh by the way those measurements yields about 4-5 large bowls so I usually double everything.

  • Bill
    December 7, 2009, 11:22 am

    Mark, thanks for the recipe. I actually made some yesterday and Jennie loved it! I omitted the beans and added some chopped celery. I also waited to add the cream. Last time I added the cream in the beginning and couldn't figure out why it never thickened :) Live and learn!

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