Thai Shrimp or Chicken Curry

Yield: 4 Servings


1 cup brown basmati or jasmine rice

2 tsp Flying Olive Cilantro and Roasted Onion Extra Virgin Olive Oil or a Mild Single Varietal

1 tsp Flying Olive Butter Extra Virgin Olive Oil

1 medium chopped yellow or sweet onion, your choice

1 can light coconut milk

1 Tbsp Thai green curry paste

2 Tbsp Flying Olive Coconut Balsamic Vinegar

½-1 tsp sugar or sugar substitute, if desired

2 tsp fish sauce

2 medium zucchini, sliced

1 lb peeled, deveined shrimp or thinly sliced chicken breast

½ cup cilantro, roughly chopped


To cook the rice: Follow package directions or for 1 cup rice, use 2 cups of water plus 1 tsp Flying Olive Butter EVOO. Bring to a boil, reduce heat and cook for 40 minutes, or until done.

Meanwhile, in a large, deep skillet, heat the Flying Olive Cilantro and Roasted Onion or Single Varietal over medium heat. When the oil begins to shimmer, add the onion and sauté until tender, about 5 minutes.

Add the coconut milk, Thai green curry paste, Flying Olive Coconut Balsamic, sugar (if desired), and fish sauce. Stir to blend to dissolve sugar and combine ingredients. Adjust heat so that the liquid just simmers.

Add the zucchini and cook, stirring occasionally, 1 minute. Add the peeled shrimp or chicken and cover. Cook for 3 minutes, longer for the chicken, until just done.

Scatter the cilantro over the top and serve over the rice, adding a few spoonfuls of the sauce.

Inspired by a recipe in Family Circle, April, 2017.

Submitted by Barb L.