Curry Shrimp & Vegetables - Not So Fat Fridays

It's Friday & it's Not So Fat. I hope everyone had a great week!!!! I haven't been out of the house in 3 days since my little guy has a fever. It seems to be going around. But he's a trooper & it's been nice chilling out with him.  

I made this dish last night for myself. I adapted this recipe from others & also added a few things from my fridge so they don't go to waste. If you don't like curry you can still use this as a canvas & create your own sauce. Or use chicken instead of shrimp. I posted a stir fry tip a while back here so check it out to see how easily you can throw together your own combo & have it on the table in 15 minutes. 

½ lb. shrimp
2-3 tblsp vegetable oil
½ tblsp soy sauce
1 tblsp cornstarch
2 cups broccoli
2 cups onion
2 cups mushrooms
5 tblsp water
1 tblsp curry powder
1/3 tsp salt
1/3 tsp sugar
1 tsp cornstarch

Blend 1 tablespoon of vegetable oil, soy sauce & cornstarch with shrimp. In a wok or large skillet, heat 1 tablespoon vegetable oil. Briefly stir-fry broccoli, onion, mushrooms until tender. Add an additional 1 tablespoon vegetable oil to pan if necessary. Move the veggies to the side of pan & add shrimp. Stir-fry for just a few minutes until pink. In small mixing bowl, combine water, curry powder, salt, sugar & cornstarch. Add this mixture to the pan & blend well until heated thoroughly. This is amazing over jasmine rice.

{My Thoughts}

I added red bell pepper & whatever veggies I had leftover in the fridge. Use whatever veggies you like. I also added a little fish sauce & red curry paste to the sauce just to use it up but this is not necessary. 

{Click Here to Print Recipe}

Have a great weekend everyone. I will be catching up with you this weekend with a glass of wine in hand.