Thai food has to be one of my favorites. I’ve been wanting to try a Spicy Shrimp Curry recipe for a long time, but I honestly felt super intimidated by the thought of making it myself! But I’m here to tell you guys – this recipe couldn’t be easier.
Start off with making your rice in a separate pot, that way it can cook while you’re getting everything together in your curry skillet.
Chop up your veggies into bite-sized pieces – I used bell peppers, mushrooms, and broccoli. This would also be really good with carrots, zucchini, cauliflower, or spinach. Really, you just dump everything into the skillet (it’s all about timing how they cook) and in less than 30 minutes, you have dinner on the table!
One of my favorite things about curry, and Asian cuisine in general, is the various ways you can cater it to your dietary needs. If you are looking for a Meatless Monday meal, simply skip the shrimp and add tofu or chickpeas. For Whole30, serve over cauliflower rice and sub coconut aminos for the soy sauce. If seafood isn’t your thing, try chicken or shaved beef (just make sure to sear that properly before adding to your curry; shrimp cooks really fast so we just drop them in towards the end.)
And you guys know I love spicy stuff, so add the hot sauce and red pepper to taste. I think because coconut milk is slightly sweet, the heat level really balances well in this dish. Try this Spicy Shrimp Curry this week and let me know what you guys think!
Spicy Shrimp Curry
Ingredients
- 1 cup long-grain rice
- 1 tbsp extra-virgin olive oil
- 1 tbsp minced garlic
- 1 tbsp minced ginger
- 1 ct. yellow bell pepper
- 1 ct. orange bell pepper
- 1 cup broccoli crowns
- 1 cup white mushrooms
- 2 tbsp red curry paste
- 1 can coconut milk full fat
- 2 tsp rice vinegar
- 2 tsp soy sauce
- 2 tsp hot sauce
- 2 cups large shrimp peeled and deveined
Instructions
- In a large pot, add the rice, 2 cups of water, and a pinch of salt.
- Turn heat to medium-high and cook rice until it begins to boil; then turn the heat to a simmer and cover the pot. Let steam for 15-20 minutes until rice is tender. Fluff with a fork.
- Chop your veggies into similar small sizes; I do strips for the bell peppers, and chop the broccoli and mushrooms into bite-sized pieces.
- In a shallow skillet, add olive oil and heat on medium heat.
- Add garlic and ginger; saute for about 30-45 seconds until fragrant.
- Add your hard veggies (bell peppers, broccoli; you can also use carrots, zucchini, etc) to the pan and saute for about 8 minutes until they begin to get tender.
- Pour in the curry paste; stir around for about 30 seconds.
- Pour in the can of coconut milk and stir until combined. The curry mixture will begin simmering.
- Turn the heat to low and stir in the rice vinegar, soy sauce, and hot sauce. Add your mushrooms (or any other soft veggies) and shrimp. Continue cooking for about 5 minutes until shrimp is pink and done. Season with salt, pepper, onion powder, and a pinch of red pepper.
- Serve over the white rice. Enjoy!
The Coined Breakdown
- Total Cost per serving: $2.58
- Total Cost (4 servings): $10.29
- Those Other Guys: $14.99 per serving
