Coconut Curry Shrimp

Published: January 27, 2023

A super quick & easy way to make shrimp. This recipe is done in as little as 30 minutes. Serve this Thai inspired Coconut Curry Shrimp with rice noodles, rice, or just eat them as is. You could even make it into a soup!

Recipe Notes:

Shrimp: I get shrimp that is already peeled to save time. Dethaw shrimp in the fridge overnight or soak frozen shrimp in cold water to dethaw.

Curry Paste: I prefer to use red curry paste but I had yellow this time so that is what I used in this recipe. I used Thai Kitchen yellow curry paste. It’s very mild and not spicy at all.

Coconut Milk: Make sure it’s unsweetened. Any brand is fine, I personally don’t notice a difference between brands.

Kaffir Lime Leaves: If you can’t find these in your grocery store, you can omit them. I couldn’t get any in my grocery store for the longest time.

Lemongrass: My grocery store doesn’t always have fresh lemongrass so I usually always get the paste. It’s very convenient to have on hand! I love using it in other curries or using it to make a marinade for chicken.

Tomato Paste: I like getting the tomato paste that comes in a tube so that I can easily refrigerate what’s remaining.

Red pepper flakes: Like I mentioned earlier, the curry paste is not spicy at all! If you want a little kick then I recommend adding something spicy. I cooked the shrimp with some red chili flakes, but you can add a pinch of cayenne or a little chili garlic sauce.

Limes: Fresh limes are a must! The bottled stuff is not the same.

For serving: You can eat this shrimp on it’s own or serve it with a side of rice noodles or basmati rice.

Additions: This would be delicious with some added vegetables! I would add sugar snap peas, sliced red peppers, and mushrooms. I have also made this as a soup before by adding some chicken or vegetable broth, veggies and rice noodles.

Coconut Curry Shrimp

  • Servings: 2
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  • Frozen shrimp, dethawed
  • 1 can of unsweetened coconut milk
  • 1 tbsp of red or yellow curry paste
  • 1 tbsp tomato paste
  • 1 tbsp lemongrass paste
  • 2 dashes of fish sauce
  • 2 dried kaffir lime leaves
  • 2-3 cloves of garlic
  • 2 shallots, sliced
  • Pinch of crushed red pepper flakes
  • 1 lime
  • Sea salt & black pepper to taste
  • Fresh cilantro for serving


  1. Dry shrimp with paper towels and season with salt and pepper. Set aside.
  2. Heat olive oil over medium high heat in a large pan.
  3. When the oil is hot, add shrimp, shallots, garlic, and red pepper flakes.
  4. Cook shrimp for roughly 2 minutes on each side. Do not over cook the shrimp, they cook very quickly! It’s ok if some parts of the shrimp are still a little bit translucent because they will continue to cook at the end. Overcooking the shrimp will make them tough and chewy.
  5. After 3-4 minutes, put shrimp in a bowl and set aside.
  6. In the same pan you cooked the shrimp in, add lemongrass paste, curry paste, and tomato paste. Cook for about 2 minutes.
  7. Add in full can of coconut milk, kaffir lime leaves, and fish sauce. Simmer for 5 minutes.
  8. When sauce is done simmering, remove kaffir lime leaves. Taste the sauce and season accordingly. Add chili garlic sauce or red pepper flakes for more spice if needed.
  9. Turn the heat off and immediately add in the shrimp. Squeeze half of a lime over the shrimp and add some fresh cilantro.
  10. Serve with some extra lime wedges, rice noodles, or rice.
  11. Enjoy!

Dumpling Dipping Sauce

Published: December 1, 2022

The best dipping sauce recipe for your favourite dumplings! This sauce is so addicting. It’s made using only five ingredients and takes no time at all. Use it for wontons, potstickers, gyozas, or any other dumpling. I love making this sauce with wontons from my tofu and vegetable wonton recipe. Once you try your wontons like this you will never go back!

Dumpling Dipping Sauce

  • Servings: 2
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  • 1/4 cup of low sodium soy sauce
  • 1-2 cloves of garlic, minced
  • 1 tbsp of chili garlic sauce or siracha
  • 1 tbsp of rice wine vinegar
  • 1 tsp of sugar or honey (optional)


  1. Mix all ingredients in a small bowl.
  2. Serve with your favourite dumplings and enjoy!

Homemade Tomato Soup

Published: November 17, 2022

Tomato soup has to be one of my favourite soups and it’s so easy to make. The perfect fall or winter lunch. Serve with a classic grilled cheese, crusty garlic bread, or your favourite crackers. Something about a tomato and pesto combo is just a match made in heaven.

Recipe Notes:

Tools you will need: A blender and a fine mesh strainer. I usually use an immersion blender and blend it in a large pot. You can use a blender or food processor if you have a good one.

Tomatoes: I use a combination of cherry tomatoes and regular tomatoes, using cherry tomatoes just makes it easier so that I don’t have to cut and deseed a bunch of tomatoes. I normally use Roma or on the vine tomatoes, but any kind will work.

Roasted red pepper: I buy these in a jar, but you can roast or char them yourself if you like. I used to do this, but it just takes a lot of time.

Tomato skin: I peel the skin off of the larger tomatoes, but I leave the skin on the cherry tomatoes. After the tomatoes are done cooking, the skin easily peels off. I just use a pair of tongs to do this. The skin doesn’t blend well so that is why I strain the soup in the next step.

Fine mesh strainer: Straining the soup in a fine mesh strainer is a must! Especially if you don’t have a high-power blender (which I don’t have). If you don’t strain it, you will need to take all the skin off of the tomatoes. I used to do this but it’s just too time consuming, so I found straining it to be much easier. I love my fine mesh strainer! I use it for lots of other things like rinsing/straining rice, lentils or rice noodles.

Pesto: My favourite pesto brand is Classico Basil Pesto. Tomato soup is just not the same without it.

Dairy free: If you don’t want to use dairy, you can use oat cooking cream or canned coconut milk. I would normally use oat cream, but I had this cream on hand today. You will have to make sure your pesto doesn’t have any parmesan cheese in it if you want to make this completely dairy free.

For serving: I love a good grilled cheese sandwich with my tomato soup but it’s also delicious with garlic toast, which is what I used here. I used rye bread because that is what I had on hand, but you can use sourdough, or any other crusty bread. You could also make little garlic crostini’s with a baguette or make some homemade croutons to throw on top.

Homemade Tomato Soup

  • Servings: 2
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  • Large pack of cherry tomatoes. 600-700g or about 2 cups, washed.
  • 6-8 Roma tomatoes or on the vine tomatoes, washed.
  • 4-5 cloves of garlic, peeled
  • 1 jarred roasted red pepper, chopped.
  • 1 onion, chopped
  • Sea salt to tase
  • Cracked black pepper to taste
  • Pinch of crushed red pepper flakes (optional)
  • 1 tsp of dried basil
  • Basil pesto
  • Heavy whipping cream or oat cream
  • Crusty bread
  • Olive oil
  • Spray avocado oil (optional)


For the soup:

  1. Preheat oven to 400°F
  2. Cut Roma tomatoes in half and scoop out the seeds. Keep cherry tomatoes whole.
  3. Place all tomatoes into a baking dish, along with chopped onion, chopped roasted red pepper, and whole garlic cloves.
  4. Drizzle olive oil over the vegetables and season with sea salt and crushed red pepper flakes. Mix to coat vegetables in oil.
  5. Bake until cherry tomatoes start to burst, and skin is starting to peel off. About 30-40 minutes.
  6. Peel the skin off of the Roma tomatoes with tongs.
  7. Add salt, pepper, and dried basil to the vegetables and blend everything together.
  8. Place your fine mesh strainer over a large pot or bowl and strain the soup to get rid of any unblended skin.
  9. Reheat over the stove if needed.
  10. Pour into bowls and garnish with a drizzle of cream and pesto.

For the garlic toast:

  1. Peel a clove of garlic and set aside
  2. Spray sliced bread with avocado oil, or lightly brush olive oil on both sides.
  3. Toast in the oven or a toaster oven
  4. As soon as the bread is done toasting, rub with garlic while it’s still hot
  5. Serve with soup & enjoy!