Warm Up with a Shrimp & Coconut Curry

Making a curry is one of my most favorite recipes to develop when tinkering around in the kitchen. The warm and spicy aroma of a shrimp or chicken curry is the epitome of comfort food.

Tonight, I made a quick shrimp curry using what I had in the pantry, fridge and freezer. It came together in less than 30 minutes. I use lite coconut milk because it only has 40-45 calories per serving, as opposed to 100-110! Stocked with broccoli, it really makes a meal. If Edamame is one of your freezer staples, add that, too, to pack a protein and fiber punch. Enjoy!

Shrimp & Coconut Curry


1 1/2 lbs. shrimp, peeled, deveined, and tails removed
3 cups unsalted chicken or vegetable broth
2 cans Lite Coconut Milk
1 small head broccoli florets
1 onion, diced
4 cloves garlic, minced
fresh ginger (about the size of a golf ball), peeled & minced
red pepper flakes, to taste (optional)
1 Tb. Garam Masala
1 1/2 Tb. curry powder
as needed, Kosher salt
2 Tb. natural peanut butter


In a large stock pot, brown the onions, garlic and ginger in a small amount of canola oil. Add the spices and stir with a wooden spoon. Stir in the peanut butter until evenly combined.

Add the coconut milk and chicken broth. Stir to combine. Bring to a simmer and add the broccoli florets. Cook for about 5 minutes. Add the shrimp and cook until they are cooked through, about 2-3 minutes. Adjust the seasonings as desired and serve with brown rice.

Photo credit: -nw-

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  1. Good recipe.

    Lite coconut milk is regular coconut milk that has been watered down. It might make more sense to use one can or regular coconut milk and one can of water, than to use 2 cans of lite coconut milk.

    Also, canned coconut milk differs greatly in quality, and many of them have thickening agents added. It’s best, if using canned coconut milk, to avoid those with added thickening agents.

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