Coconut Shrimp Curry

Coconut Shrimp Curry
Servings: 6 Prep 30 mins


  • 1 cup uncooked jasmine rice
  • 2 tablespoons vegetable oil
  • 2 cloves garlic, minced
  • 1 2-inch piece ginger, peeled and grated
  • 1 tablespoon green curry paste (such as Thai Kitchen)
  • 1 14 1/2 ounce can coconut milk
  • 1/2 cup low-sodium chicken broth
  • 1 large sweet potato (about 3/4 pound), peeled and cut into 1-inch cubes
  • 2 cups cauliflower florets
  • 1 medium onion, diced
  • 3/4 pound raw shrimp, peeled and deveined
  • 1/4 cup fresh basil, chopped
  • Juice of 1 lime
  • 1/2 teaspoon salt

Make It

1. Bring 3 cups water to a boil in a medium saucepan. Stir in rice, reduce to a simmer and cover. Cook 20 minutes or until liquid is absorbed.

2. Meanwhile, heat oil in a large, lidded skillet over medium heat. Add garlic and ginger; cook 1 minute. Add curry paste; cook 30 seconds. Whisk in coconut milk and chicken broth; bring to a boil. Mix in sweet potato and reduce heat to a simmer. Cover and cook 5 minutes. Add cauliflower and onion; cover and simmer 10 minutes or until tender. Stir in shrimp, basil, lime juice and salt; cook uncovered for 3 minutes. Serve over cooked jasmine rice.

Nutrition Facts

Servings Per Recipe: 6; Amount Per Serving: cal. (kcal): 352, Fat, total (g): 20, chol. (mg): 111, sat. fat (g): 14, carb. (g): 29, fiber (g): 4, pro. (g): 16, sodium (mg): 507, Percent Daily Values are based on a 2,000 calorie diet.