Warm Up with a Shrimp & Coconut Curry
Stacy Sloan
| 2 min read
Making a curry is one of my most favorite recipes to develop when tinkering around in the kitchen. The warm and spicy aroma of a shrimp or chicken curry is the epitome of comfort food.
Tonight, I made a quick shrimp curry using what I had in the pantry, fridge and freezer. It came together in less than 30 minutes. I use lite coconut milk because it only has 40-45 calories per serving, as opposed to 100-110! Stocked with broccoli, it really makes a meal. If Edamame is one of your freezer staples, add that, too, to pack a protein and fiber punch. Enjoy!
Shrimp & Coconut Curry
Ingredients:
1 1/2 lbs. shrimp, peeled, deveined, and tails removed
3 cups unsalted chicken or vegetable broth
2 cans Lite Coconut Milk
1 small head broccoli florets
1 onion, diced
4 cloves garlic, minced
fresh ginger (about the size of a golf ball), peeled & minced
red pepper flakes, to taste (optional)
1 Tb. Garam Masala
1 1/2 Tb. curry powder
as needed, Kosher salt
2 Tb. natural peanut butter
3 cups unsalted chicken or vegetable broth
2 cans Lite Coconut Milk
1 small head broccoli florets
1 onion, diced
4 cloves garlic, minced
fresh ginger (about the size of a golf ball), peeled & minced
red pepper flakes, to taste (optional)
1 Tb. Garam Masala
1 1/2 Tb. curry powder
as needed, Kosher salt
2 Tb. natural peanut butter
Directions:
In a large stock pot, brown the onions, garlic and ginger in a small amount of canola oil. Add the spices and stir with a wooden spoon. Stir in the peanut butter until evenly combined.
Add the coconut milk and chicken broth. Stir to combine. Bring to a simmer and add the broccoli florets. Cook for about 5 minutes. Add the shrimp and cook until they are cooked through, about 2-3 minutes. Adjust the seasonings as desired and serve with brown rice.
Photo credit: -nw-
