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Since I was cooking the tofu pad thai, I decided to make a curry to go with it. I used similar ingredients to the pad thai including tamari, tamarind concentrate and palm sugar.

I marinated the shrimp simply in garlic and tamari. Tamari is a great ingredient that provides a delicious saltiness to any dish. It is a more concentrated version of soy sauce so a little goes a long way.

I used a yellow onion and lemon grass for extra flavor and coconut milk provided a delicious creaminess even though I used light coconut milk. I always have it on hand and I end up using it for a lot of dishes including rice.

The curry was really good and complemented the pad thai really well. It would go really well with just plain rice since it has a lot of flavor on it’s own.

Try this easy coconut shrimp curry next time you are in the mood for Thai food…

• 1 pound jumbo shrimp, cleaned, deveined and sliced in half
• 2 teaspoons tamari
• 3 garlic cloves, minced

Place the shrimp, tamari and garlic in a zip lock bag. Marinate for 2 to 3 hours.

• 2  tablespoons extra light olive oil
• 1 large yellow onion, sliced thin
• 2 stalks lemongrass, peeled and the insides minced- yields about ½ cup
• 1 14 oz can light coconut milk
• 1 teaspoon tamarind concentrate
• 2 tablespoons fish sauce
• 1 teaspoon palm sugar
• 1 teaspoon sriracha sauce
• 1 cup fresh basil, chopped
• ½ cup cilantro, chopped
• Salt
• ½ lime, juiced

Heat a wok like pan and add the olive oil. Add the marinated shrimp and sauté on high heat for a minute. Take out and keep aside.
Add the onions and lemongrass. Saute on medium high heat for 2 to 3 minutes. Add the tamarind concentrate, coconut milk, fish sauce, palm sugar and sriracha sauce. Bring to a boil and let simmer for 5 minutes. Add the fresh basil, cilantro and shrimp. Cook for 2-3 minutes till the shrimp are cooked. Taste for seasonings, add salt and lime juice.