Dinner
Coconut Shrimp Curry
A one pot meal loaded with fresh veggies and protein. This is the perfect balance of mild spice and the cooling, creamy finish from the coconut milk. It’s fast, easy and completely satisfying.
Coconut Shrimp Curry
A one pot meal loaded with fresh veggies and protein. This is the perfect balance of mild spice and the cooling, creamy finish from the coconut milk. It’s fast, easy and completely satisfying.
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger or ginger paste
- 1 head broccoli, chopped into bite-sized pieces
- 8 oz bag snow peas
- 1 (14.5 oz) can diced tomatoes
- 1 (14.5 oz) can coconut milk
- 1 tsp curry powder
- 1 tsp turmeric
- 1 tsp ground coriander
- 1/4 tsp crushed red pepper flakes
- Salt & pepper, to taste
- Avocado oil, for cooking
- Cooked white rice, for serving
- Fresh cilantro, for garnish (optional)
Instructions
- Heat a large skillet over medium heat with a drizzle of avocado oil. Add the diced onion and cook until translucent, about 3 minutes. Stir in the garlic, ginger, curry powder, turmeric, coriander, salt, and pepper, cooking for another 30 seconds until fragrant.
- Pour in the diced tomatoes and coconut milk, stirring to combine. Bring the mixture to a gentle boil.
- Add the broccoli and let it cook for about 3 minutes.
- Stir in the shrimp and snow peas, cooking for 3-4 minutes until the shrimp turns pink and is fully cooked.
- Remove from heat and serve over white rice. Garnish with fresh cilantro, if desired.