Admittedly, that may sound a little creepy now that I think about it. No, I’m not actually coming over and forcing you to make or eat this Thai Coconut Curry Shrimp bowl. Personally, I’d absolutely love it if you came over and brought me a delicious curry bowl! But that’s neither here nor there.
What I actually mean is that I think that you, like me, are incredibly busy and might come home from work tonight RAVENOUS and in need of some comfort food that’s healthy and sups easy to make STAT. Just know that I understand, and so does this Thai Coconut Curry Shrimp. It’s HERE for YOU.
Now let’s talk about this curry sauce! I am in no way an authentic Thai food expert cook. What I CAN offer, however, is that my busy girl approach to it is in fact a random experiment of flavors and spices gone INCREDIBLY RIGHT. Sweet, savory, spicy, warm, delicious.
This Thai Coconut Curry Shrimp recipe is SO easy to make!
To make this curry paste, I used this yellow curry powder, turmeric, and this lite coconut milk. Just mix it together, then cook the shrimp in it! Easy peasy.
Also, if you’re curry obsessed (like I am), be sure to check out the Beef Curry Rice Burger Bowl recipe. It’s one of my faves!
Here’s the delicious recipe:
Thai Coconut Curry Shrimp
Ingredients
- 12 oz . small shrimp (cooked, deveined, tails off)
- 1/2 Tbsp coconut oil
- 1/2 cup lite coconut milk
- 1 1/2 tsp curry powder
- 1/2 tsp turmeric
- 1/2 tsp crushed raw garlic
- 1/2 cup dry quinoa
- 4 mini sweet peppers (chopped)
- 1 cup spinach
Instructions
- Heat the cooked shrimp in a sauce pan over medium heat.
- While the shrimp are heating up, mix the coconut oil, half of the coconut milk, the curry powder, turmeric, and garlic together to create a paste. Set aside.
- Once the shrimp are defrosted and warm, drain the excess liquid from the pan. Add in the curry paste and continue cooking the shrimp on low-medium heat.
- During that time, create the quinoa according to directions. Chop the peppers and set aside.
- Once the shrimp is almost done cooking, add in the remaining coconut milk and the spinach. Continue to heat up for about 5-7 minutes.
- Top each bowl with quinoa, curry shrimp, and sweet peppers. Serve hot and enjoy!
Nutrition
Katt says:
Hello, I made this recipe as a keto meal and it was awesome! I was wondering if you had anymore nutrition info for this recipe as I would like to add it to my menu if keto meals. Thanks for a great recipe.
Christine McMichael replied:
So glad you enjoyed the recipe, Katt! At this time I don’t have macros for this recipe. I hope to change that on all of my recipes in the future, though!
Karen Hicks says:
Does does the sweet peppers mean bell peppers?
Christine McMichael replied:
Hi, Karen! Yes, the little tri-colored bell peppers. They usually come in a bag at the store. Enjoy!
A. T. says:
Whoa, this came out spicy! I added an extra 1/2 cup of coconut milk. I didn’t have peppers so I used fresh zucchini. I wish I had added carrots, it needs the sweetness that the sweet peppers would’ve brought.
Christine McMichael replied:
Yes, it’s a little spicy! Perfect. Carrots would have been amazing. You’ll have to let me know if you make it again!
Karly says:
YUUUM! This looks SO delish and so full of flavor! I fall in love every time I stop by. Keep it up, girlfriend!
Christine McMichael replied:
Thank you, Karly! That means so much to me. Love your blog too, friend!
Danielle says:
I have all the same feels and vibes about summer ending and fall coming through!!! But I guess if I have some thai coconut CURRY shrimp that’ make the transition between the two seasons even easier, right??? I mean, that’s what food is there for! Hahaha, in all seriousness I love your recipes. They are so creative and quick to make so thanks for this one. I’m gonna dream about it tonight!!
Christine McMichael replied:
YES! So glad I’m not the only one, Danielle! Haha exactly. 😉 Thank you so much, that means a lot!