Drew Smith, executive chef at kō•än, created this quick dinner recipe using a $27 box of groceries from k•mart, and pantry staples canola oil and salt. The red curry base is used in one of the restaurant’s signature dishes, Thai red curry with seared scallops, lobster claw, shrimp, roasted squash and shiitake mushrooms.

To order the ingredients, visit koancary.com.

Thai Red Curry with Shrimp and Vegetables

Makes 2 servings 

 1 pound Japanese rice
1 8-ounce container of Thai Red Curry base
2-3 tablespoons canola oil, or other neutral-tasting oil, divided use
8 ounces frozen large shrimp, thawed
1 zucchini, sliced into half moons
1 yellow squash, sliced into half moons
1 4-ounce bag of shiitake mushrooms, sliced
1 bunch cilantro, chopped
Salt, to taste

In your rice cooker or stovetop, cook the rice with equal parts cold water. 

In a small saucepan, reheat the curry base and keep warm until ready to serve. 

In a large saute pan, heat 2 tablespoons of neutral oil. When oil is shimmering, add the zucchini and the squash with a pinch of salt. Next add the mushrooms and saute for 3-4 minutes on medium-high heat. 

In a separate saute pan, heat 1 tablespoon oil until shimmering. Pat the shrimp dry and season with salt. Add shrimp to the hot pan and cook for 4-5 minutes or until the shrimp curl almost all the way closed.

To assemble, divide the curry base into two bowls, add hot rice followed by vegetables and shrimp. Garnish with chopped cilantro and enjoy!