Thai Coconut Shrimp Curry

coconut milk

🥗Healthier: light coconut milk

💰Cheaper: coconut cream

Light coconut milk reduces calories while maintaining flavor.

fish sauce

🥗Healthier: soy sauce

💰Cheaper: salt

Soy sauce is a suitable alternative for a similar umami flavor.

Thaw and peel the shrimp. You can leave the tails on or remove them - this is your choice.

Place the shrimp in a small bowl and drizzle with 1 tablespoon olive oil. Toss the shrimp with 1 teaspoon yellow curry powder, salt, and pepper until coated.

Heat a large skillet over medium-high heat. Add the shrimp and oil from the bowl and cook the shrimp for 2 minutes on each side until pink and cooked through. Remove the shrimp to a plate. Add 1 tablespoon olive oil to the skillet, followed by the diced onions.

Cook the onions for 3-4 minutes until translucent. Add the ginger and garlic and cook until fragrant, about one minute. Add the red bell pepper and cook for 2-3 minutes until softened.

Stir in 1 teaspoon yellow curry powder and the red curry paste. Add the coconut milk and vegetable broth and stir until combined. Add the shrimp back to the pan and remove it from the heat.

Garnish with fresh chopped green onions, lime wedges, jalapeno slices and cilantro if desired. Serve with rice or cauliflower rice for a low carb meal.

Cooking Techniques

Spice Level:

Dietary

Allergens