Thai Coconut Curry Shrimp
with Cilantro Lime Cauliflower Rice
Thai Coconut Curry Shrimp
Succulent shrimp simmer in fragrant Thai coconut curry, served over bright cilantro-lime cauliflower rice for a light, flavorful dinner with a tropical twist.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 1 unit Chicken Stock Concentrate
- 1 unit Chili Pepper
- ¼ ounce Cilantro
- 1 unit Coconut Milk
- 1 tablespoon Curry Powder
- ½ cup Jasmine Rice
- 1 unit Lime
- 10 ounce Shrimp
- 1 ounce Sweet Thai Chili Sauce
Additional Ingredients
- 4 teaspoon Cooking Oil
- Pepper
- Salt
- 1 teaspoon Sugar
Thai
PDF
DifficultyEasy
Prep Time10m
Total Time30m
Calories590
Protein24g
Carbs64g
Fat25g
Tags:
Calorie Smart
⚠️Allergens:
🦐ShellfishSwaps and substitutions
For shellfish-free diners, swap the shrimp for firm tofu, chickpeas, or sliced chicken if preferred. To avoid tree nuts, use another creamy base such as oat or soy cooking cream in place of the coconut milk.
What to serve with it
Serve with extra lime wedges and a crisp cucumber salad to balance the rich coconut curry. A light starter like spring rolls or a simple slaw keeps the meal bright without overpowering the shrimp.
