Quick Coconut Shrimp Curry with Zucchini and Peanuts

When a creamy, spicy curry craving hits, this lightning-fast recipe delivers in just 15 minutes. Tender shrimp, zucchini and bell pepper simmer in a luscious coconut sauce spiked with sweet Thai chili and lime. It’s the perfect weeknight dinner that feels like a treat.

Serve the curry over fluffy cilantro rice, then pile on crispy fried onions and crunchy peanuts for texture. A squeeze of fresh lime brightens every bite. This one-pot wonder is sure to become a regular in your dinner rotation.

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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

20 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 for a milder flavor; you can add more later.)
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 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. (Optional: toast 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. Adjust cooking time if needed.

What can I substitute for coconut milk?

Full-fat coconut milk gives the best creamy texture, but you can use light coconut milk or even heavy cream for a different flavor.

How do I make this dish less spicy?

Reduce the amount of Thai chili sauce or use a mild chili sauce. You can also add a spoonful of yogurt or extra coconut milk to mellow the heat.