Shrimp Coconut Curry Recipe | Clean Budget-Friendly Recipes - Clean Eating Magazine

Shrimp Coconut Curry

Coconut milk adds richness to this aromatic curry, chock-full of anti-inflammatory ingredients like turmeric and ginger. To switch things up, you can swap out the brown rice for an ancient grain such as quinoa or millet.
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Shrimp Coconut Curry Recipe

Shrimp Coconut Curry Recipe

  • Duration
  • Cook Time
  • Prep Time
  • 4Servings

Ingredients

  • 2/3 cup brown rice
  • 1 tsp coconut oil
  • 2 small carrots, finely chopped
  • 1 zucchini, chopped
  • 1/2 yellow onion, chopped
  • 1/2 red bell pepper, chopped
  • 1/2 tsp sea salt, divided
  • 1 tbsp unsalted tomato paste
  • 3/4 cup full-fat coconut milk
  • 1 lb large shrimp, peeled and deveined
  • 3 tbsp chopped fresh cilantro, for garnish

Chile Ginger Paste

  • 2 serrano chiles, trimmed (TIP: Keep the seeds in for more heat.)
  • 2 tbsp peeled and roughly chopped fresh ginger
  • 2 tbsp white vinegar
  • 5 cloves garlic
  • 2 tsp cumin seeds
  • 1 tsp each yellow mustard seeds and ground tumeric

Preparation

COST PER PLATE: $3.80

TOTAL COST: $15.19

1. Cook rice according to package directions.

2. Prepare chile-ginger paste: To a small food processor, add all paste ingredients. Process until garlic and chiles are finely chopped, scraping down sides as needed. Set aside.

3. In a Dutch oven on medium-high, heat oil. Add carrots, zucchini, onions and bell peppers. Sprinkle with ¼ tsp salt and cook, stirring, until softened, 5 to 6 minutes.

4. Add chile-ginger paste and cook, stirring, for about 2 minutes, reducing heat if it starts to stick. Push vegetables to side of pan; add tomato paste to other side. Stir for 1 minute then stir into vegetables. Add ¾ cup water, stirring up browned bits from bottom of pan with a wooden spoon. Add coconut milk and remaining ¼ tsp salt and bring just to a boil. Reduce to medium, add shrimp and simmer until shrimp are pink and cooked through, 3 to 4 minutes. Sprinkle with cilantro; serve with rice. 

Nutrition Information

  • Serving Size: 1/4 of curry and rice
  • Calories: 347
  • Carbohydrate Content: 36 g
  • Cholesterol Content: 159 mg
  • Fat Content: 12 g
  • Fiber Content: 4 g
  • Protein Content: 25 g
  • Sodium Content: 395 mg
  • Sugar Content: 4 g
  • Monounsaturated Fat Content: 1 g
  • Polyunsaturated Fat Content: 1 g