Need a FAST weeknight dinner? This Shrimp Curry is the answer. It’s full of flavor and comes together in less than 30mins! Curry is a great way to use any vegetables that are in season. I provided a few recommendations, but add whatever you have. This requires one pot, yay for easy cleanup. My personal favorite pot to use for this dish is this shallow enameled cast iron pot.
Time saver tip- Use frozen Wild Caught Shrimp (look for peeled and deveined to save even more time). When buying seafood it is BEST to look for Wild Caught vs Farm raised. This is for sustainability purposes and nutritionally, wild caught seafood tend to be fed in their natural environment vs farm raised may be fed antibiotics and contain contaminants.
My go to red curry paste Not a fan of red curry? No problem, use your favorite curry powder or green curry paste.
Weeknight Curry
Ingredients
- 1-2 lbs Protein- Shrimp or chicken thighs
- 1 pepper sliced thin any color (red, green, yellow, orange)
- 1 Onion sliced thin or diced
- 2-3 Carrots diced or peeled into ribbons or chopped into circles
- 2 cloves Garlic minced
- 2-3 TBSP Red curry paste more for extra flavor
- 1 13.5oz Can of Full Fat Coconut Milk
- 2-4 cups Broth- Vegetable broth or Chicken Bone Broth Use more for a soupy curry
- 1 Lime zested and juiced Sub with 1 tsp rice vinegar
- Optional Veggies: Chopped broccoli, chopped cauliflower, snap peas, green beans rough chopped, chopped spinach or leafy green of choice
- Optional- 1 tsp lemon grass powder
Instructions
- In a medium pot or dutch oven over medium heat, add coconut oil or EVOO. If using chicken saute then add all the veggies and garlic. Sauté until onions become translucent.
- Add curry paste. Stir, add broth. Give a good stir.
- Bring to a boil. Then simmer for 10mins or until veggies are tender.
- Add coconut milk.If using Shrimp add now and cook until shrimp are pink (less than 5 mins).
- Add lemon or lime juice and serve.