This Creamy Coconut Shrimp curry has an explosion of flavor in each bite. This quick weeknight dinner has tender shrimp, a creamy curry coconut sauce and crispy fresh veggies. Serve over rice, noodles or by itself for a memorable and simple meal for the whole family.
Shell and devein your shrimp and place in a bowl with the coconut aminos, salt and pepper. Let sit until ready to cook and drain the excess liquid prior to adding to the pan.
In a large pan or wok add the green curry paste and sauté over medium heat for a minute until fragrant.
Pour in the coconut milk and stir well with the curry paste. Let it simmer for about 5 minutes.
Add the half and half, corn, broccoli florets and bell pepper to the pan. Cook for another 5-7 minutes, or until the vegetables start to soften.
Stir in the shrimp and cook for 3-4 minutes until they turn pink and opaque.
Add the coconut aminos and a pinch of salt. Adjust the seasoning according to taste. Stir well to combine.
Once the shrimp are fully cooked and the vegetables are tender, remove the pan from heat.
Serve alone or with cooked jasmine rice, cauliflower rice, zoodles, noodles or anything you prefer.
Garnish with fresh basil or cilantro leaves for a burst of flavor and serve with lime wedges to squeeze on top.
Notes
* I am using the brand Thai Kitchen green curry pasta which is more mild that Private Selection Green curry paste. If using a spicier curry paste HALF the amount and adjust to your heat preference.
Nutritional information is an estimate and will vary with substitutions.
Nutritional information does not include rice or other serving suggestions.
If using frozen shrimp be sure to thaw and remove shells prior to using.
Serve over rice, zoodles, cauli rice or whatever sounds good!