Keto Dinner | 15-Minute Coconut Curry Shrimp

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Simple Thai-inspired curries have recently become one of my weeknight staples. As long as I have a jar of store-bought curry paste in my fridge and a couple of cans of coconut milk in my pantry, I know I’m just minutes away from a satisfying dinner.

Although you can adapt these curries depending on which protein and veggies you have on hand, my current favorite is this creamy pot filled with plump shrimp, juicy bell peppers, and crisp baby bok choy. It’s full of spice and oh-so satisfying any night of the week — no matter the season.

Rather than using the stovetop and saucepan method, this curry can be prepared in an instant pot in a matter of minutes. Turn the instant pot to the sauté setting and add the olive oil, onion, and garlic. Once the garlic is fragrant the other ingredients can be added. Turn the manual setting on high and set the timer for 2 minutes.

Originating in India, curry describes a variety of dishes, typically sauces, that contain a variety of exciting and complex spices.  I tried to make this dish as simple as possible with just a couple spices: turmeric, cumin, and curry powder. Those combined with a few aromatics result in a curry so good you’ll be craving it for days after!

15-Minute Coconut Curry Shrimp

Serves: 4
Prep Time: 10 minutes
Cooking Time: 5 minutes to 6 minutes

Ingredients:

  • 1/4 teaspoon freshly ground black pepper
  • Juice from 1 medium lime (about 2 tablespoons)
  • 1/2 cup coarsely chopped cilantro leaves and tender stems
  • Cooked rice, for serving (optional)
  • 1 pound peeled and deveined uncooked medium shrimp
  • 2 heads baby bok choy (about 1 pound total), root end trimmed and leaves cut into 2-inch pieces
  • 1 (13- to 14-ounce) can full-fat coconut milk
  • 1/2 cup water
  • 1 teaspoon kosher salt
  • 1 tablespoon vegetable or coconut oil
  • 1 large red bell pepper, stemmed, seeded, and cut into thin strips
  • 1 tablespoon peeled and minced fresh ginger (from a 1-inch piece)
  • 2 cloves garlic, minced
  • 3 tablespoons Thai red curry paste

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Instructions:

  1. First, Heat the oil in a large, deep skillet over medium heat until shimmering. Add the bell pepper, ginger, and garlic and cook, stirring occasionally, until fragrant, about 1 minute.
  2. Second, Stir in the curry paste and sauté for 1 minute. Add the coconut milk, water, salt, and pepper and stir to combine.
  3. Bring the mixture to a simmer, stir in the shrimp and bok choy, and continue to simmer, stirring occasionally, until the shrimp are pink and opaque, the bell pepper is just tender, and the bok choy is wilted, 3 to 4 minutes. Remove from the heat and stir in the lime juice and cilantro. Serve immediately over rice, if desired.

Recipe Notes:

  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.


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