Shrimp Curry with Coconut Milk

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: almond milk

Light coconut milk reduces calories while almond milk offers a dairy-free option.

shrimp

🥗Healthier: tofu

💰Cheaper: chicken

Tofu is a plant-based alternative, while chicken is often more affordable.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a common substitute for fish sauce, while salt is a basic seasoning.

green curry paste

🥗Healthier: homemade curry paste

💰Cheaper: red curry paste

Homemade curry paste can be healthier, while red curry paste is often less expensive.

Heat vegetable oil in a large skillet over medium heat until shimmering.

Add minced onion and sauté until translucent.

Stir in minced garlic and grated ginger, cooking until fragrant.

Add curry powder and cayenne powder, stirring continuously.

Pour in coconut milk and chicken stock, bringing to a simmer.

Add shrimp, chopped zucchini, and diced bell pepper, cooking until shrimp are pink and vegetables are tender.

Stir in fish sauce, adjusting to taste, and season with kosher salt and black pepper.

Remove from heat and garnish with chopped cilantro or fresh basil before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens