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.
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
- Saturated Fat Content 10 g
- Sodium Content 395 mg
- Sugar Content 4 g
- Monounsaturated Fat Content 1 g
- Polyunsaturated Fat Content 1 g