Jenny RD’s Coconut Curry with Shrimp

Jenny RD’s Kitchen: Coconut Curry with Shrimp



Coconut Curry with Shrimp Ingredients

Note: Makes 6 servings

  • 1 small onion, finely chopped
  • 2 garlic cloves, crushed
  • 2 tsp fresh ginger, grated
  • 3/4 Tbsp olive oil
  • 14 oz canned light coconut milk
  • 1/4 cup tomato paste
  • 2 tsp red curry paste
  • 2 tsp honey
  • 1 tsp cornstarch
  • 1 lb butternut squash, cut into 1″ cubes
  • 1 large red bell pepper, diced
  • 1 ½ lbs raw peeled shrimp
  • 2 lime wedges
  • 3 tbsp cilantro, chopped
  • 1 cup shredded carrots
  • ½ cup shelled edamame
  • Salt and pepper to taste

Coconut Curry with Shrimp Directions

  1. Preheat a large deep skillet on low heat and add coconut or olive oil. Add onion, garlic, ginger and cook for 5 minutes, stirring occasionally
  2. Add coconut milk, tomato paste, curry paste, honey, cornstarch, salt and pepper and whisk until smooth and combined
  3. Increase heat to medium – high and bring sauce to a boil. Once boiling, reduce heat to low and cook for 5 minutes or until sauce thickens
  4. Add squash and bell pepper, carrots and edamame, stir, cover and cook on low for 20 minutes or until squash is cooked al dente.
  5. Add shrimp, cover and cook for another 5 minutes until. Gently stir the curry, adjust salt to taste, squeeze lime, top with cilantro. Serve over with brown rice.



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