This Caribbean Thai Curry is really a Bastardized Caribbean Thai Curry, not being a particularly authentic exemplar of either cuisine, but I figured why throw the search engines off and possibly keep you from discovering this delicious dish? Because delicious it is! Affiliate links have been used to link to items I am discussing.
I found the beginning of this Bastardized Caribbean Thai Curry in Brigid Washington’s Coconut. Ginger. Shrimp. Rum.: Caribbean Flavors for Every Season
Here is where I need to insert another plea for patience while I figure out my photographing situation here at our new home. Unlike the townhouse (ironically, since we had no space there), there is just no obviously good spot for natural light in a room near the kitchen here. But we loved this house and it was so right in all the ways that count! Right now my biggest headache is that the table I purchased to replace the one the cat destroyed is bulky–and much heavier than I expected. So getting it shifted around to whatever spot works best with whatever light is coming in at that moment–all while I want to eat what I am shooting–has been a pain. But at any rate, voilá! Here we have the first dish shot indoors with the new table. But… I cannot remember if I used the new tripod on this dish.
C’est la vie.
Adapted from Brigid Washington. Feel free to substitute whatever chopped green sounds good to you--kale is what I had on hand and it is an easy way to slide cooked greens by my family by adding them to a curry.
- 1 lb medium shrimp
- salt
- freshly ground black pepper
- 4 T toasted sesame oil, divided
- 3 T minced garlic, divided
- 2 T minced fresh ginger, divided
- 1 t chile pepper flakes, to taste (I reduced because of Alex)
- 1 lb chicken--I prefer dark meat, but use what you prefer, cut into bite-sized pieces
- 2 T extra virgin coconut oil
- 1 onion, chopped
- 2 sweet bell peppers, chopped (2 different colors if possible for better visual variety)
- 1 cup coconut milk
- 2 T peanut butter
- 1/4 cup fish sauce
- 1 T brown sugar
- 2 cups pineapple chunks
- 1 handful chopped kale (I just grab it from a bag of frozen)
- juice of 1 lime, plus more to taste
- 1/4 cup thinly sliced Thai basil (purple basil will also work)
- 1/4 cup chopped cilantro
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Place the shrimp in a medium sized bowl. Sprinkle with salt and give it several turns of the black pepper grinder. Drizzle with half of the sesame oil and 1 tablespoon of the garlic and 1 tablespoon of the ginger. Sprinkle with the chile pepper flakes. Toss. Set aside.
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Sprinkle the chicken with salt and a few turns of the black pepper grinder. Set aside.
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Heat the coconut oil over medium high heat in a Dutch oven or large, deep skillet. When it is hot, add the onions with a pinch of salt. Cook, stirring occasionally, until starting to brown, about 7-8 minutes.
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Add the remaining garlic and ginger. Stir and let cook for 1 minute.
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Add the chicken and let brown for a few minutes, about 5.
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Toss the chicken and onions and add the bell peppers. Toss and let cook for another 2-3 minutes.
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While the chicken is cooking, whisk together the coconut milk, peanut butter, fish sauce and brown sugar.
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Add the shrimp to the pan and cook for 1 minute.
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Pour the coconut milk mixture over the shrimp and chicken. Stir, bring to a boil and then reduce heat and let simmer gently for 5-7 minutes.
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Check to make sure the shrimp is pink and opaque and the chicken is cooked through. Stir in the remaining sesame oil. Add the lime juice and taste for more salt or more lime juice.
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Mix in the basil and cilantro and serve over rice, preferably Jasmine.
Looking for a collage to pin?
Congrats on the move, you will get your lighting situation figured out soon. You Caribbean Thai Curry looks amazing. I will have to add this to my list of dinner ideas. Thanks for sharing!