Curry Party

    • Prep:

      12 min.

    • Total:

      15 min.

  • Makes

    6 Servings

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We love Moscow Mules this time of year and nothing is more fun to nosh as we sip than a delicious and aromatic curry dish.  The holidays call for pot lucking and this is a dish that travels well and carries the merry. Leeks sautéed in Olivio Buttery Spread build a foundation rich in flavor and an extra spread of Olivio on oven toasted naan make the meal complete.  My house or yours? Help yourself!

Ingredients

  • 1 large leak, finely chopped
  • 3 Tbs Olivio Original or Vegan (Dairy-Free) Buttery Spread
  • 1 red chili, seeds removed and finely chopped
  • 3 Tbs green curry paste
  • 2 14oz cans coconut milk
  • 2 Tbs brown sugar
  • 1 Tbs fish sauce
  • 1 lemon grass stalk, smashed
  • juice from 1 lime
  • 1/4 cup cilantro, chopped
  • 1 lb raw shrimp, shelled
  • sugar peas
  • salt to taste
  • Jasmine Rice, cooked
  • Naan (if looking for dairy-free, swap out for pita bread or a non-dairy brand of Naan)

Preparation

  1. In a large, heavy bottom sauté pan over medium low heat, cook leaks in Olivio Buttery Spread for 5 minutes or until tender.
  2. Add the red chili, green curry paste, coconut milk, brown sugar, fish sauce and lemon grass stalk and simmer 10 minutes. Add the shrimp and sugar peas. Cook an additional 3 minutes.
  3. Remove the lemon grass stalk and finish the dish with lime juice and fresh cilantro.
  4. Serve over a bed of warm jasmine rice.

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