20-Minute Thai-Inspired Coconut Shrimp Curry
Servings: 4
Ingredients
For the Sauce:
- 2 tablespoons coconut sugar
- 1 cup unsweetened full-fat coconut milk
- 2 tablespoons Thai red curry paste
- 2 tablespoons tamari (or soy sauce)
- Zest of ½ lime
- 2 tablespoons freshly squeezed lime juice
- 2 garlic cloves, minced
- 1/2 teaspoon kosher salt
For the Skillet:
- One 10-ounce bag frozen brown or white rice
- 1 cup matchstick carrots
- 4 green onions, cut into 2-inch pieces, white and green parts divided
- 1 small red bell pepper, core removed and thinly sliced
- 1 pound peeled and deveined shrimp
- ½ teaspoon kosher salt
- ¼ cup fresh cilantro leaves, for serving
Instructions
Make the Sauce:
- In a high-speed blender or wide mouth jar with an immersion blender, combine the sauce ingredients and blend until smooth. Set aside.
Prepare the Skillet:
- In a large, deep skillet with a tight-fitting lid or 3.5-quart braiser, layer the frozen rice, then the carrots, the white parts of the green onion, red bell pepper, and shrimp. Sprinkle the top with salt and pour the sauce over the top of the shrimp, trying to coat all of the shrimp in the sauce.
- Place over medium-high heat, cover and cook for 8 minutes. Try not to peek! This will allow the shrimp to poach/steam. Uncover and give it a stir, reduce the heat to medium-low, cover and continue to cook until the shrimp is cooked through and the veggies and rice are tender, about 4 more minutes.
Garnish and Serve:
- Remove from heat and give one last gentle stir to combine. Top with the green parts of the green onion and cilantro. Ladle into bowls and enjoy!
Nutrition
Calories: 298kcal | Carbohydrates: 17g | Protein: 26g | Fat: 16g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 183mg | Sodium: 1266mg | Potassium: 695mg | Fiber: 4g | Sugar: 10g | Vitamin A: 7650IU | Vitamin C: 48mg | Calcium: 121mg | Iron: 2mg