Thai Ginger Shrimp Curry
with Creamy Coconut Veggies, Lime Cauliflower Rice & Peanuts
Thai Ginger Shrimp Curry
A fragrant shrimp curry with ginger, creamy coconut vegetables, bright lime cauliflower rice, and crunchy peanuts for a fresh, satisfying Thai-inspired dinner.
Ingredients
For 2 servings
- 1 unit Bell Pepper
- 8 ounce Broccoli
- ¼ ounce Cilantro
- 1 unit Coconut Milk
- 1 tablespoon Curry Powder
- 1 thumb Ginger
- 1 unit Lime
- ½ ounce Peanuts
- 12 ounce Riced Cauliflower
- 1 unit Shallot
- 10 ounce Shrimp
- 1 ounce Sweet Thai Chili Sauce
- 1 unit Veggie Stock Concentrate
Additional Ingredients
- 6 teaspoon Cooking Oil
- Pepper
- Salt
- 1 teaspoon Sugar
Asian
PDF
DifficultyMedium
Prep Time10m
Total Time25m
Calories650
Protein28g
Carbs49g
Fat36g
Tags:
Calorie SmartCarb SmartFiber Smart
⚠️Allergens:
🥜Peanuts🦐ShellfishSwaps and substitutions
For shellfish-free eating, swap the shrimp for firm tofu, chickpeas, or extra vegetables like mushrooms. If avoiding peanuts or tree nuts, leave off the crunchy topping and use toasted seeds or fresh herbs instead.
What to serve with it
Serve with extra lime wedges and a crisp cucumber or herb salad to brighten the rich coconut curry. A simple jasmine rice side works well for heartier appetites, though the dish already feels complete on its own.
