Thai Coconut Curry Shrimp Bowl

  • 09 Oct - 15 Oct, 2021
  • Mag The Weekly
  • Cookery


· 12 shrimps (cooked, deveined)

· ½ tablespoon coconut oil

· ½ cup coconut milk

· 1½ teaspoon curry powder

· ½ teaspoon turmeric

· ½ teaspoon crushed raw garlic

· ½ cup dry quinoa

· 4 sweet peppers

· 1 cup spinach


Heat the cooked shrimps in a sauce pan over medium heat. While the shrimp are heating up, mix the coconut oil, half of the coconut milk, the curry powder, turmeric, and garlic together to create a paste. Set aside. Once the shrimps are defrosted and warm, drain the excess liquid from the pan. Add in the curry paste and continue cooking the shrimps on low-medium heat. During that time, create the quinoa according to the directions. Chop the peppers and set aside. Once the shrimps are almost done cooking, add in the remaining coconut milk and the spinach. Continue to cook for about five-seven minutes. Top each bowl with quinoa, curry shrimps and sweet peppers. Serve hot.