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!
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
- 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
- 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!