Description
A flavorful and spicy coconut shrimp curry served over rice.
Ingredients
Scale
- 1 lb shrimp, peeled and deveined
- 1 can coconut milk (13.5 oz)
- 2 tbsp curry powder
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 1 tbsp olive oil
- 1 cup bell peppers, sliced
- 1 cup spinach
- Salt to taste
- Cooked rice for serving
Instructions
- Heat olive oil in a pan over medium heat.
- Add chopped onion, garlic, and ginger. Sauté until onions are translucent.
- Add curry powder and stir for 1 minute.
- Pour in coconut milk and bring to a simmer.
- Add shrimp and bell peppers. Cook until shrimp are pink.
- Stir in spinach and cook until wilted.
- Season with salt. Serve over cooked rice.
Notes
- Adjust spice level by adding more curry powder.
- Serve with lime wedges for extra flavor.
- Use any vegetables you prefer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Asian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 14g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 20g
- Cholesterol: 150mg
Keywords: Spicy Coconut Shrimp Curry Bowl