Coconut Curry in a Hurry 🍤🥥

A coconut cream curry is such a yummy and nourishing dish full of anti-inflammatory spices and herbs, colorful veggies and healthy fats 😋

Today I am sharing our recipe for a quick shrimp curry that is ideal for busy weekday nights. It takes 20 minutes to make but can also be made ahead of time and heated up 🙌🏻

You can add any protein you’d like including crab, salmon, chicken, shrimp, white fish, pork tenderloin or simply eat it over riced cauliflower as a side (meatballs could be a yummy protein too) 🐔🐟🦀🐷

We decided to use precooked mini shrimp from Vital Choice (they are so convenient, tasty and remind me of the North Sea crabs I ate as a child when vacationing at the sea) 🦐

To make our “curry in a hurry” for 2 you need:

1) one can of organic heavy coconut cream 🥥

2) chopped onions and garlic 🧅🧄

3) colorful veggies of your choice (bell pepper, zucchini, carrot, etc) 🫑🥕🍅

4) Seasoning- salt, pepper, curry powder (we love Morton and Basset) 🧂🌶

5) herbs like cilantro or basil 🌱

6) protein of your choice (6 ounces per person)- shrimp in our case 🦐

To make start by heating up the coconut cream in a pan, when that’s liquid add in onions, garlic and the other vegetables along with salt, pepper and curry powder.

Let that simmer for a bit, then add the precooked shrimp and chopped herbs! If you think the curry needs more creaminess you can add more coconut cream 😋

If you’re using a different protein source, I would cook the protein separately and then add it in. Since the shrimp were precooked we could skip that step 😉

Since curry is traditionally served with rice, which we cannot eat since it’s a grain, we made cauliflower rice to go along with it, in addition to grilled vegetables, carrot fries, and curried cauliflower 😋🥕🫑