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.

Prep Time
40 min
Cook Time
20 min
60 min


  • 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



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