Description
A delicious and creamy shrimp coconut curry served over brown rice or quinoa.
Ingredients
Scale
- ½ tablespoon coconut or avocado oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 red bell pepper (sliced thin)
- 1 cup fresh broccoli florets
- 1 13 ounce can coconut milk (lite or full fat)
- 2 tablespoons red curry paste
- 1 10 ounce bag of frozen peeled and deveined shrimp (thawed)
- 1 bunch scallions (cut into ¼ inch pieces, save a few for garnish)
- ¼ teaspoon sea salt
- ¼ cup fresh basil (chopped)
- lime wedges (for garnish)
- cooked brown rice or quinoa (for serving)
- sriracha (for serving, optional)
Instructions
- Heat oil in a large skillet over medium heat. Add in garlic, ginger and red bell pepper, cook for about 5 minutes or until fragrant.
- Add in broccoli, coconut milk, curry paste and salt, stir and bring mixture to a low boil for about 5 minutes.
- Add shrimp and scallions into the pan, stir and cook for 5 minutes. Remove pan from heat and stir in fresh basil.
- Serve curry over cooked brown rice, quinoa or a mixture of the two. Garnish each serving with a few scallions and a lime wedge.
Notes
- This curry can be made with either lite or full-fat coconut milk depending on your preference.
- Adjust the spiciness by adding more or less curry paste according to taste.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 5g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 150mg