Coconut, Shrimp, and Vegetable Curry (with White Rice)

Ingredients:

 

  • Rice (2 cups)
  • Water (4 cups)
  • Salt (2 tsp)
  • Coconut Milk (2 cup)
  • Vegetable or Meat Broth (1/2 cup)
  • Ghee or Butter (1 TBSP)
  • Tomato Paste (1 TBSP)
  • Shrimp (1/2 lb, peeled & de-veined)
  • Rainbow Curry Powder (1 TBSP)
  • Carrot (1/8 cup, diced)
  • Red Bell Pepper (1/8 cup, julienned)
  • Broccoli Florets (1/4 cup)
  • Cauliflower Florets (1/4 cup)
  • Coconut Flakes (2 tsp, garnish)

 

Directions:

 

  1. Add rice, 1 tsp salt, and water to a medium-sized pot on medium-high heat and cover with a lid ‘til all water evaporates.
  2. Meanwhile, in another pot on medium-high heat, add ghee or butter, tomato paste, shrimp, carrot, red bell pepper, broccoli, cauliflower, 1 tsp salt, and Rainbow Curry Seasoning. Stir occasionally for 4-5 minutes - ‘til shrimp is bright orange/pink and solid.
  3. Add coconut milk & broth, to the pot – then stir to combine.
  4. Let the curry simmer for 3-4 minutes.
  5. Serve the curry atop white rice in a bowl (with chopsticks ideally) and enjoy!

 

This recipe serves an ideal portion for (2-4) people.

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