A coconut cream curry is such a yummy and nourishing dish full of anti-inflammatory spices and herbs, colorful veggies and healthy fats π
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 ππ»
You can add any protein youβd 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) πππ¦π·
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) π¦
To make our βcurry in a hurryβ for 2 you need:
1) one can of organic heavy coconut cream π₯₯
2) chopped onions and garlic π§ π§
3) colorful veggies of your choice (bell pepper, zucchini, carrot, etc) π«π₯π
4) Seasoning- salt, pepper, curry powder (we love Morton and Basset) π§πΆ
5) herbs like cilantro or basil π±
6) protein of your choice (6 ounces per person)- shrimp in our case π¦
To make start by heating up the coconut cream in a pan, when thatβs 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 π
If youβre 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 π

Since curry is traditionally served with rice, which we cannot eat since itβs a grain, we made cauliflower rice to go along with it, in addition to grilled vegetables, carrot fries, and curried cauliflower ππ₯π«

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