This simple curry combines tomato, coconut milk, and Indian curry powder for a rich spiced broth. Use any combination of veggies here, but I highly recommend throwing some asparagus in there at this time of year (spring!). Shrimp adds lots of flavor to the broth, but this could be made with fish, chicken, or tofu just as well. Serve it over some chewy, nutty brown rice and top with lots of herbs!
Ingredient Highlight
Shrimp! These little nutrient-packed crustaceans are an excellent source of selenium, vitamin B12, iodine, choline, iron, zinc, and omega-3 fats EPA and DHA, to name a few! They are also rich in the antioxidant astaxanthin, a carotenoid that gives shrimp (and lobster and salmon) their pink hue.
Servings 4 People
Prep Time 10 minutes 
Cook Time 15 minutes Ingredients
- 2 cups short grain brown rice
- 2 tbsp olive oil
- 1 yellow onion, chopped
- 1 ½ tsp kosher salt, divided
- 2 cloves garlic, chopped or smashed
- 2 tbsp curry powder
- ½ tsp black pepper
- ¼ cup tomato paste
- 1 (13.5 oz) can full-fat unsweetened coconut milk
- 4 cups water
- 1 tbsp soy sauce or tamari
- 4 cups chopped veggies*
- 1 lb shrimp, peeled and deveined
- 1 tbsp lime juice
- Fresh herbs (cilantro, scallions, or basil)
- *Bell pepper, mushroom, broccoli, cauliflower, cabbage, asparagus, green beans, etc…If using asparagus or green beans (or any veggie that gets overcooked easily), add it in along with the shrimp with 1-2 minutes left. I tested using about 2 cups of asparagus and 2 cups of bell pepper.
- Note: the curry is on the thinner side, so if you like it thicker, remove about ½ cup of liquid right after adding the shrimp. Whisk in 1 tablespoon tapioca or cornstarch until smooth, then stir back into the pot and let it simmer for the remaining time to thicken up.
Instant pot short grain brown rice instructions:
- Add 2 cups rice + 2 ¼ cups water + ½ tsp kosher salt to a 6-qt Instant Pot. Set the vent to “sealing”, then pressure cook on high for 20 minutes. Let it naturally release for 10 minutes, then manually release the remaining pressure by moving the valve to “venting”.
Instructions
- In a large pot, add the brown rice and enough water to cover by 3-inches. Bring to a boil over high heat, then reduce the heat to medium to maintain a gentle boil for 30-35 minutes, or until the rice is cooked through, stirring occasionally. Drain thoroughly, then transfer back to the pot and spread into a thin layer to cool off.
- In a large pot over medium heat, add the oil, onion, and ½ teaspoon salt. Cook for 3-5 minutes, stirring occasionally, until softened.
- Stir in the garlic, curry powder, and black pepper for about 10 seconds. Then stir in the tomato paste and cook for 30 more seconds, stirring often.
- Stir in the coconut milk, water, soy sauce, veggies (if using asparagus, don’t add yet, see note), and remaining 1 teaspoon salt. Increase the heat to high and bring to a boil, then reduce the heat to medium-low to simmer rapidly for about 10 minutes, or until veggies are tender and liquid has reduced a bit.
- In the last 2 minutes of cook time, add the shrimp. Increase the heat to bring the broth back to a simmer, then reduce the heat again and simmer for the remaining 2 minutes, or until shrimp are cooked through. Remove from heat and stir in the lime juice.
- Serve the shrimp curry over rice and top with fresh herbs.
Items you can prep ahead (optional)
- Cook 2 cups short grain brown rice
- Chop 1 yellow onion, chopped
- Chop or smash 2 cloves garlic
- Chop 4 cups veggies
- Peel and devein 1 lb shrimp
Substitutions:
- To make vegetarian/vegan, substitute cubed tofu for the shrimp.
- To make with chicken, use about 1 lb cubed chicken thigh or breast and add it in after the veggies have simmered for 5 minutes (small pieces of chicken should cook in 5 minutes!) or until the chicken is cooked through.
- To make with fish, cut 1 lb of fish (cod, salmon, etc…) into bite-sized cubes (make sure the skin and bones are removed) and add it in at the same time as you would add the shrimp.
- Use jasmine white rice or even rice noodles for a noodle curry soup.
Storage:
- Store leftovers in an airtight container in the fridge for up to 4 days or freezer for up to 2 months.
Leftovers + Repurposing:
- Warm up leftover rice and curry in the microwave or stove until warmed through. Top with a squeeze of lime and fresh herbs.
- Serve the curry over noodles to mix it up or with crusty bread.
