I feel like I go through phases with my food dishes of choice. For a while, it was chicken and roasted veggies and kale. Then, it was meatloaf (so random, but so good). Then it was fish tacos (ok I always love these, but have to force myself to not request them every week!). Recently, though, it’s been curry dishes. When RM was doing the Whole30 (more on that later- he’s working on a recap guest post for you guys!), we were looking for meals that fit the guidelines and that were not boring. With so many restrictions, this wasn’t as easy as you might think, but this dish fit the bill and we were super happy with how it came out.

Before some of you start going “yuck. I don’t like curry”, I want to let you know that this recipe doesn’t taste like traditional curry (like this curry recipe did). I can’t really explain the difference, but it’s a milder taste and just doesn’t remind me of traditional curry dishes. Maybe it’s because of the curry paste we use, which is Thai Kitchen curry paste- either red or green. I forget which one is my favorite because we interchange them all the time (I think we’ve made this dish 4 times in the past three months- I just made it again on Monday with chicken thighs and the green curry paste), but either one will work and be delicious- I promise. Another thing we change up is the “meat” of the dish. We’ve used chicken breasts, chicken thighs and shrimp, but I think my favorite is when we make it with shrimp, as I’m showing in this recipe.

Ingredients

• 2 tbsp. green or red curry paste
• 1 can of coconut milk (make sure there’s no added sugar or anything- just coconut!)
• 1/2-3/4 lb peeled and pre-cooked shrimp
• 1/2-1 cup cooked quinoa, rice, millet, etc. (optional!)
• 1/2 cup chopped onions
• 1/2 cup chopped red pepper
• 1/4-1/2 cup snow peas
• 1/2 cup chopped broccoli
• 2-3 large carrots, spiralized or chopped very thin (can use a shredder, too)
• 1 clove of garlic, minced
• salt & pepper, to taste
• 1-2 tsp red pepper flakes (depending on how hot you want it!)
• 2-4 tbsp EVOO (for sautéing)

Directions

1. Chop/spiralize your veggies. Heat a large pan with plenty of EVOO and add in all the veggies once it’s hot. Cook until they’ve softened (about 10 minutes). Season them with salt and pepper as desired. If you’re going to eat this with quinoa/rice/millet/etc., start cooking that now, too.

2. Once the veggies have softened, remove from the heat and add in your coconut milk. Bring to a simmer and add in the curry paste after about 5 minutes. Stir to combine and let them come to a boil before turning down the heat and letting it simmer for a few minutes.

3. Add in the veggies and shrimp and let everything simmer until the curry sauce thickens.

We’ve served it over nothing (during the Whole30 challenge), over quinoa and over rice. I think my favorite is rice since it soaks up the extra sauce a bit.

I love these “one pot” meals because cleanup is a breeze and it’s great to get a bunch of food groups in with just one dish (stuffed peppers is another favorite to accomplish this).

Another beauty with this dish is that it reheats so well! The flavor intensifies in the perfect amounts.

YUM! Just looking at these photos makes me want to have a dish of this right now! This week I also paired it with some kale, which was another great way to soak up the extra sauce. This is a great dish for 2 that will leave you with plenty of leftovers or a small dinner party. I’d love to know if you try it!

Questions for you: What’s your favorite non-American style cuisine? Do you like curry? What’s your favorite protein to add to a dish?