Switching it up today with a Thai recipe! When I visited my stepmom over Thanksgiving, we went out for Thai and she had the BEST coconut curry. It was one of those meals were I wished I’d ordered her meal instead of my own haha. Since I missed out at the Thai restraunt on the goodness, decided to recreate it at home! This Coconut Shrimp Curry turned out to be *almost* as delicious as the original!
When I started thinking about how the heck to even begin making a homemade curry, I had in my mind that it would be complex + full of a million ingredients. Nope! This coconut curry is actually simple to make AND only requires one pan. An easy one pan meal is truly the best!
![Coconut shrimp curry with veggies in a black cast iron skillet](https://choosingbalance.com/wp-content/uploads/2018/12/IMG_0143-690x920.jpg)
The key to making this taste amazing? Using full fat coconut milk! In the past, using anything ‘full fat’ when I could have used a lower fat option would have been out of the question. But, your body needs some healthy fats to fuel it! And a lot of time ‘reduced fat’ options have more sugar in them. So I opted for a full fat coconut milk which makes it so creamy and delicious!
I first sautéed my veggies. I used zucchini, onions, mushrooms, peppers, and spinach. You can use whatever veggies your heart desires/you have on hand! I’m all about adding in as many veggies as you can into meals like this coconut shrimp curry. I cooked my veggies in a little avocado oil over medium heat and added 1 tsp of curry powder.
Then once my veggies had been sautéed for about 10 minutes, I added in pre-cooked shrimp. Then I sprinkled more curry powder to coat the shrimp. Since the shrimp are pre-cooked, I only cooked them until they were brown. This was about 5 minutes. Interested in more shrimp recipes? Check out my Honey Garlic Shrimp, Shrimp Stir Fry, and Shrimp Stuffed Sweet Potatoes
Finally, I added in the goods. Aka the coconut milk, red curry paste, and a little bit of water! Then I let the pan simmer for 10 mins for everything to thicken up. Served right away but I also had leftovers.
Perfect with some cauliflower rice, cilantro, and a little lime squeezed on top. Hope you all enjoy this recipe as much as I did!
![Coconut shrimp curry with veggies in a black cast iron skillet](https://choosingbalance.com/wp-content/uploads/2018/12/Coconut-Shrimp-Curry--690x1035.png)
Coconut Shrimp Curry
This healthy, one pan dinner is the perfect solution to your Thai takeout cravings!
![Coconut shrimp curry with veggies in a black cast iron skillet](https://choosingbalance.com/wp-content/uploads/2018/12/IMG_0143-630x266.jpg)
Ingredients
1 lb large shrimp
1 tbsp Avocado Oil
1 Zucchini
1 Pepper
1 onion
1/2 cup of spinach
2 tbsp red curry paste
1 can of full fat coconut milk
1/4 cup Water
1/2 tsp Curry powder
Method
- Heat a skillet over medium heat
- Cut up the zucchini, onion, and pepper.
- Add avocado oil to coat the pan then add the cut up veggies in
- Sprinkle with 1-2 tsp curry powder.
- Cook for 10 minutes, until soft
- Add precooked shrimp + spinach into the pan. Sprinkle with 1 tsp of curry powder
- Cook for another 5 minutes.
- Add in the can of coconut milk, 2 tbsp of red curry paste, and 1/4 cup of water
- Bring to a boil then let simmer for 10 mins
- Serve immediately or save leftovers for later!