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Coconut Shrimp & Veggie Curry

Prep Time: 15 minutes
Cook Time: 25 minutes
Total Time: 40 minutes
Yield: 3 -4 Servings
Coconut Shrimp & Veggie Curry: a bowl of lean protein, veggies, healthy starch, and BIG flavor without big calories.

Ingredients
 

  • 1 tbsp olive oil
  • 1/2 medium-sized yellow onion, diced
  • 1 jalapeño pepper, finely diced
  • 1 tsp minced garlic
  • 1 tsp ground ginger
  • 2 tbsp curry powder
  • 1/2 tsp ground coriander
  • 1/2 tsp turmeric
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 can diced tomatoes
  • 1 can coconut milk
  • 1/4 tsp cayenne pepper, optional- see directions
  • 1 1/2 cups peeled and deveined shrimp
  • 1 1/2 cups frozen vegetable mix

Instructions
 

  • In a medium-sized, heavy bottomed pot, heat the olive oil over medium-low heat. Add the onion and pepper and cook, stirring occasionally, until the onion starts to soften, about 3-4 minutes. Add the minced garlic and cook for another minute.
  • Add the ginger, curry powder, coriander, turmeric, salt, and pepper to the pot. Cook for about a minute, until spices are lightly fried and fragrant. Add a little more olive oil if you’re concerned they’ll burn, but the mixture should be relatively dry.
  • Add the diced tomatoes and coconut milk to the pot. Stir until well-mixed, then increase the heat to medium-high. Once bubbling, reduce the heat back to medium-low and simmer for 15 minutes.
  • Taste the curry for spiciness. If you’d like it to be spicier, add the cayenne pepper and stir to combine.
  • Add the frozen veggies. Simmer for about 3-4 minutes.
  • Add the shrimp. Read the package instructions to get an approximate cooking time- shrimp of different sizes will take more or less time to cook. 2-4 minutes will likely be enough simmering time. Check at 2 minutes. The shrimp should just be opaque but not have shrunk.
  • You can eat this curry on its own or serve with rice. We like ours with white or basmati rice.

Notes

I recommend using mild or medium curry powder and spicing it yourself. You can use light coconut milk, but it won’t be quite as rich. The frozen veggie mix I use has broccoli, cauliflower, zucchini, carrots, and green beans. If you don’t like tomatoes or don’t have diced tomatoes on hand, I’ve subbed them for about a 1/2 cup of tomato sauce before and it’s worked very well.
Cuisine: Indian
Course: Dinner
Author: Chelsea Cole
Did you make this recipe?Mention @aducksoven on Instagram or tag #aducksoven.