Coconut Shrimp Tomato Curry

Prep Time 10

Cook Time 15

Servings

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.

Cook the rice (rice cooking instructions).
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.

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.

Store leftovers in an airtight container in the fridge for up to 4 days or freezer for up to 2 months.

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.