Thursday, August 4, 2016

Thai Curry Shrimp and Bonus Smoothie! #recipe @lucyburdette

LUCY BURDETTE: Though I love Thai food, generally Thai curry is high in sodium and certainly soy sauce is. But this stir-fry accomplishes the goal of tasting like Thai food-- and tasting delicious! Vegetables can be interchanged according to the season and your taste.


Unflavored cooking oil such as canola
1 to 2 tablespoons curry powder, to taste
One half can organic coconut milk
One red bell pepper, seeded and cut into strips
1/2 pound uncooked shrimp, peeled and deveined
One bunch broccolini
Snow or sugar snap peas
One large clove garlic chopped
1 inch piece of fresh ginger chopped
Eight fresh basil leaves

Chop the broccolini, peas, and scallions into bite-sized pieces and saute until soft. Scrape these onto a plate and set aside. Sauté the shrimp very briefly, and add them to the plate with the vegetables.

Heat another tablespoon of oil in the frying pan and sauté the garlic, ginger and curry powder on lower heat for a minute or two. Add the coconut milk and stir well. 


Mix the vegetables and shrimp into the sauce, adding 1 to 2 teaspoons of low sodium soy sauce if you choose. Bring everything to a simmer and cook a few minutes until the shrimp are pink. Stir in the basil leaves and serve over rice.

Now, lucky you, you have half a can of coconut milk to use in a smoothie the next morning. Add the coconut milk, 1/2 cup unflavored and unsweetened almond milk, one half banana, and 1/2 cup frozen strawberries to a blender. (Blueberries or other various berries maybe substituted to suit your taste.) Whir everything together until smooth. And enjoy!

The seventh Key West mystery, KILLER TAKEOUT, is on bookshelves everywhere. What about yours?

You can follow Lucy on Facebook,
and Instagram!


  1. I love cooking Thai food, Lucy. This curry recipe looks delicious and healthy. And the bonus smoothie recipe is great since I normally drink a smoothie for breakfast.

  2. Love shrimp! (Do you know, the shrimp at our market come from Thailand?) Love curry. And this is so pretty!

    1. I try so hard to buy local shrimp because they haven't been brined or shipped thousands of miles. Not easy sometimes... thanks Sheila!

  3. Wonderful!
    Isn't coconut milk amazing?

    1. It is--and all new to me, except for coconut cake:)

    2. For what it's worth, I avoid the low fat version. I find it doesn't taste good and doesn't have the marvelous mouth feel of the regular.

  4. Those colors are so vibrant! I can just imagine how great it tastes.

    1. Of course John thought it needed a little more soy sauce, but he can afford it LOL

  5. That BBQ sauce sounds wonderful! I read cozies because they have a mix of humor, romance, and non-gory mystery! Plus they're quick reads and very enjoyable!

    Like my email?

  6. I love that there's a bonus to this yummy recipe. Thanks for what promises to be a great dinner, Lucy/Roberta

  7. That looks so good! I'd hire you as my personal chef any day!

  8. my take of a Mystery Lovers Kitchen recipe.

    Suffice to say, I had a half can of coconut milk, an integral ingredient for the recipe.

    I substituted broccoli for broccolini. Peas for sugar snap peas. Trader Joe's mèlange á trois peppers for green bell. &c. &c. &c.

    The result was as yummy as can be.