There’s something comforting and so simple about curry. The combination curry with coconut milk, a few key ingredients and you have a bowl bursting with flavor. I make curry at least once a week since it doesn’t take too long (which is awesome during the week after work) and my main one I’ve been coming back to is a red coconut curry. The great thing about this recipe is you can use chicken, white fish or shrimp AND you can put it over rice or rice noodles. It’s an easy way to take the same recipe and switch it up for something a little different.
This is also a 1 pan dish (YAY) so cleanup is a breeze! Some of the ingredients can be a little more challenging than others to find, like the lemongrass but if you have an Asian food store in your area they should have it.
Coconut Curry Soup
- 3 tablespoons coconut oil
- 1/2 pound raw peeled and deveined shrimp, patted dry, dice chicken or white fish
- 1/2 sweet onion, sliced
- 1/2 red bell pepper, sliced
- 1/2 orange bell pepper, sliced
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- 2 garlic cloves, minced
- 1 cup green beans (optional)
- 1 cup broccoli (optional)
- 1/2 teaspoon freshly grated ginger
- 2 tablespoons red curry paste
- 1 (14-ounce) can full fat coconut milk
- 1 (14-ounce) can light coconut milk
- 6 ounces cooked rice noodles or rice
- 3 tablespoons fresh chopped cilantro
- 2 green onions, sliced
Heat a large skillet over medium heat and add 2 tablespoons of the coconut oil. Add in the shrimp (or other protein) and cook until opaque and pink on both sides. Sprinkle with salt and pepper Remove the shrimp and place it in a bowl off to the side.
Add the remaining coconut oil to the pot. Stir in the onions, peppers, more salt and pepper and stir to toss. Cover and cook until the vegetables have slightly softened, about 5 minutes. Add in the garlic, ginger and curry paste and stir to coat. Cook for 5 minutes, stirring occasionally, scraping the bottom. Add in the remaining veggies you’re using and coconut milk. Increase heat and bring the mixture to a boil, then reduce the heat to low, cover and cook for 5 minutes. Stir in the shrimp and cilantro and cook for 5 minutes more.
To serve, place a handful of rice noodles or rice in a bowl and cover with the shrimp curry. Top with extra cilantro or green onions.
– The Reportery