Dive into a tropical escape with our Healthy Coconut Shrimp Curry Bowl, a dish that promises to tantalize your taste buds and nourish your body! This vibrant Thai-inspired recipe combines succulent shrimp, creamy coconut milk, and crisp vegetables, all served over a bed of fluffy quinoa. In just 35 minutes, you can whip up a meal that's not only delicious but also packed with nutrients. Whether you're looking to impress guests or treat yourself to a flavorful dinner, this curry bowl is sure to become a favorite in your kitchen. Read on to discover how to create this culinary masterpiece that will transport you straight to the beaches of Thailand!
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Thai
Serves: 4 servings
Ingredients
- 1 lb shrimp, peeled and deveined
- 1 can (13.5 oz) coconut milk
- 2 tablespoons red curry paste
- 1 cup bell peppers, sliced
- 1 cup broccoli florets
- 2 cups cooked quinoa
- Fresh cilantro for garnish
Instructions
- Prepare all ingredients by washing and chopping vegetables. Ensure shrimp are fully peeled and deveined, pat dry with paper towels.
- Heat a large skillet or wok over medium-high heat. Add a small amount of oil and allow it to become hot.
- Add red curry paste to the skillet and stir-fry for 30 seconds to release its aromatic oils and enhance flavor.
- Pour in coconut milk and whisk thoroughly to combine with the curry paste, creating a smooth, fragrant sauce.
- Add broccoli florets and sliced bell peppers to the sauce. Simmer for 3-4 minutes until vegetables begin to soften but remain crisp.
- Introduce shrimp to the skillet, cooking for 2-3 minutes until they turn pink and are just cooked through. Be careful not to overcook.
- Season the curry with salt and pepper to taste. If desired, add a squeeze of fresh lime juice for brightness.
- Divide cooked quinoa evenly among four serving bowls, creating a base for the curry.
- Ladle the coconut shrimp curry over the quinoa, ensuring an even distribution of shrimp and vegetables.
- Garnish each bowl with fresh chopped cilantro leaves for added flavor and visual appeal.
- Serve immediately while hot, optionally with additional lime wedges on the side.
Tips
- Prep Ahead: To save time, chop your vegetables and prepare the shrimp in advance. This will make the cooking process smoother and quicker.
- Adjust the Spice: If you prefer a milder curry, start with a smaller amount of red curry paste and gradually add more to taste.
- Fresh Ingredients: Use fresh shrimp if possible for the best flavor and texture. If using frozen shrimp, make sure they are completely thawed and patted dry before cooking.
- Vegetable Variations: Feel free to experiment with other vegetables like snap peas, carrots, or zucchini to customize the dish to your liking.
- Cooking Quinoa: For added flavor, cook your quinoa in vegetable or chicken broth instead of water.
- Garnish Generously: Don’t skimp on the cilantro! It adds a fresh burst of flavor that complements the richness of the coconut milk beautifully.
- Serve with Lime: A squeeze of fresh lime juice just before serving enhances the flavors and adds a delightful zing to the dish.
Nutrition Facts
Calories: 275kcal
Carbohydrates: 28g
Protein: 30g
Fat: 17g
Saturated Fat: 11g
Cholesterol: 120mg
