Quick Coconut Shrimp Curry

Here’s a fast lunch I made, you can make it too!  We keep a bag of frozen, peeled and deveined raw shrimp in the freezer.  What a great way to have shrimp on hand!  Put this over rice if you like, or just enjoy as is.

Quick Coconut Shrimp Curry

Quick Coconut Shrimp Curry


  • 8 ounces chicken broth
  • 2 ounces coconut water
  • 30 grams desiccated coconut flakes (unsweetened)
  • 1 clove garlic, chopped
  • 30 grams onion, rough chop
  • fresh ginger root, minced
  • 1 tsp. curry powder (hot or sweet)
  • 6 raw shrimp, peeled and deveined
  • Fresh herbs (basil, chives, sage, thyme)
  • 1 tsp. arrowroot starch, mixed into a thin paste with water

Place the shrimp in a bowl with some cool water to thaw.  Stir the coconut water and the curry powder together in a small dish and set aside.  Pour the broth, coconut flakes, garlic, ginger and onion into a pan and bring to a simmer over medium heat.  Simmer until the onions get tender, then stir in the curry mixture.  Continue stirring until the curry is fully incorporated into the soup.  Drop in the shrimp and continue heating until the shrimp turn pink and are done through.  Finally, stir in the arrowroot starch to thicken the broth.  Garnish with fresh herbs and dig in!  ~TH~


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