Recipe: Weeknight Green Curry Shrimp - 100 Days of Real Food (2024)

To help ring in the New Year, we invited our (mostly Charlotte-based) blog teamand their spouses over for a pot luck dinner on Saturday. Oddly enough though, the fun began weeks before anyone even arrived. As we started talking food details for our get togetherwe quickly realized, in total, our group deals with quite a list of food allergies and aversions. And if we wanted a meal that everyone could eat we would have to adhere to the following list of (combined) constraints:

• No dairy/lactose
• No gluten
• No pork, beef, or lamb (only chicken or turkey)
• No seafood other than shrimp

Now it’s not very holiday-esque, but I have learned from cooking for another friend with gluten and dairy allergies…Asian cuisine is totally the way to go. Between the coconut-milk based sauces and dishes served over rice, the options are almost endless. So since I offered to provide the main course (and the alcohol!) I ended up settling on the below Green Curry Shrimp dish served over brown rice and topped with steamed sugar snap peas.

The fabulous thing about this dish (aside from how allergy-friendly it is!) is that it is super quick and easy to make. It took me no time at all to sautéthe shrimp and throw together the finishing touches while everyone finished up their salad course. This dish definitely qualifies as a quick and easy weekday dinner for any night of the week.Now, as I mentioned, this was a pot luck gathering so here’s a snapshot of what everyone else contributed to ourfun and delicious evening together:

Here’s what you see…

• Jill’s Appetizer: Carrots, red bell pepper slices, and endive with hummus plus some homemade quinoa cakes from Heidi Swanson’s Super Natural Everyday cookbook. The quinoa cakes did contain both gluten (breadcrumbs) and dairy (cheese), which is why they were separated by the foil (and they were really tasty by the way!).
• Shawn’s Salad: A beautifully arranged display of greens (includingorganic baby kale, spinach, chard and spring mix lettuce), lemons, shallots, roasted beets, tomatoes, portabella mushrooms, cucumbers, carrots, red bell peppers and goat cheese. Shawn also brought two homemade salad dressings including both a tahini-based and an olive oil-based one.
• Kiran’s Dessert: I couldn’t write this post about Kiran’s dessert without going in the kitchen to take a bite of the leftovers. This was a delectableflourlesschocolate torte that was topped with asimplestrawberry as opposed to any dairy-based ice cream or whipped cream. This dessert was a great choice for my (roughly) once-a-week non-real food treat! :)

And, last but not least, here is an official team picture (minus Vani and Andrew) that we took just before digging into all that deliciousness…