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Blueberry Yogurt Popsicle Recipe

Homemade Popsicles are all the rage in food circles this year. They blow those plastic tubes of neon colored sugar water Popsicles out of the water! I officially declare 2011 The Summer of the Popsicle. It's a nice follow up to 2010 The Summer of the S'more. My family discovered frozen fruit bars last summer. I felt better about serving a snack that is fruit and juice. It became spendy because a box of frozen fruit bars never lasted more than a few days after I brought it home from the store. Lo and behold, the winter holidays dropped a family gift of a set of  BPA free plastic Popsicle molds similar to these down our chimney. Thanks, Santa me! ( Disclosure: I am including affiliate links for your convenience. ) Last week Mother Nature turned off the cold and turned up the heat to full blast. Ahhhh, a nice homemade frozen fruit bar would be refreshing in this weather.     Save this homemade popsicle recipe to your Pinterest boards for later! Share it with your friend

Thai Red Curry Shrimp Recipe


Stir fries are one of my quick go to meals. Chop up whatever vegetables and meat you have on hand, throw it in a frying pan with some sauce while rice or rice noodles cook and you have dinner. It’s a great quick meal.


I have Thai Basil growing in a pot on my patio. I’m experimenting with it and some ready made Thai sauces because I’ve never been to Thailand or even a good Thai restaurant so I’m not sure what real Thai tastes like.
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But my recipe tastes good, so that what counts for me.

Thai Red Curry Shrimp

1 can of coconut milk (be careful. Coconut milk is a saturated fat. If you’re trying to watch the saturated fat, which I am, you might not want to add this ingredient or try this recipe every week.)
2 tablespoons red curry paste
1 bag of frozen shrimp (unless you’re lucky enough to get fresh)
A variety of chopped vegetables – bean sprouts, snow peas, mushrooms, bamboos shoots, peppers, carrots etc. (I just look in the fridge and see what I have)
¼ cup Thai basil (or regular fresh basil if you don’t have Thai. If you’re using dried herbs, use half this amount.)
2 tablespoons fish sauce

1. Mix curry paste, brown sugar, and  coconut milk in a bowl



2. Stir fry chopped vegetables and liquid mixture until the vegetables are almost tender crisp.










3. Add shrimp to the mixture and cook until the shrimp turns pink.




4. Serve over rice noodles or rice.
  
Eat. Enjoy. Repeat.

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Comments

Christine said…
This looks simple and oh so yummy!!

Thanks for sharing this at The DIY Dreamer.. From Dream To Reality!