Quick Coconut Shrimp Curry with Zucchini and Bell Pepper

This creamy coconut shrimp curry comes together in a flash, making it perfect for busy weeknights. Tender shrimp, zucchini and bell pepper simmer in a spicy-sweet coconut sauce infused with Thai chili and lime. The result is a vibrant, satisfying dish that’s ready in under 30 minutes.

Serve the curry over fluffy cilantro rice and top with crunchy peanuts and crispy fried onions for added texture. Each bite is a balance of creamy, spicy and fresh flavors that will have you coming back for more.

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Ingredients

1 unit Veggie Stock ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit Microwavable RiceView ingredient guideLike ingredientDislike ingredient

1 ounce Sweet Thai Chili SauceView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

10 ounce ShrimpView ingredient guideLike ingredientDislike ingredient

1 tablespoon Curry PowderView ingredient guideLike ingredientDislike ingredient

1 unit Coconut MilkView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 unit Crispy Fried OnionsView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

0.25 ounce CilantroView ingredient guideLike ingredientDislike ingredient

1 ounce PeanutsView ingredient guideLike ingredientDislike ingredient

1 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Wash and dry produce. Trim and halve zucchini lengthwise; cut crosswise into ½-inch-thick half-moons. Core and slice bell pepper into ¼-inch strips. Rinse shrimp under cold water, then pat dry with paper towels. In a medium bowl, combine shrimp, curry powder, stock concentrate, a pinch of salt and pepper. (Use less curry powder if you prefer a milder flavor; you can add more later.) Bring coconut milk to room temperature.
2. Heat a drizzle of oil over medium-high heat. Add zucchini and bell pepper; cook, stirring occasionally, until slightly tender, 5-6 minutes. Stir in seasoned shrimp; cook, stirring occasionally, until shrimp are opaque and cooked through, 3-4 minutes more. Stir in coconut milk and chili sauce. Bring to a boil, whisking constantly to dissolve any large bits of coconut cream, then cover and turn off heat.
3. Open rice and transfer to a medium microwave-safe bowl. Add 2 tablespoons water (4 tablespoons for 4 servings), cover with plastic wrap and microwave on high until tender, about 90 seconds. (For richer flavor, add 1 tablespoon butter to the rice.) Quarter lime. Roughly tear cilantro leaves, discarding stems. Once curry is done, stir in juice from half the lime. Taste and season with salt and pepper.
4. Divide rice between bowls and top with shrimp curry. Sprinkle with cilantro, peanuts and crispy fried onions. Serve with remaining lime wedges on the side. (If you have extra time, toast the peanuts first for extra crunch and flavor.)

Recipe Tips

FAQ

Can I use frozen shrimp?

Yes, thaw the shrimp completely and pat dry before seasoning to ensure even cooking.

Can I substitute the rice?

Absolutely. Jasmine rice, basmati rice or even cauliflower rice work well.

How can I make this dish spicier?

Add extra Thai chili sauce or a pinch of red pepper flakes when simmering the curry.