This Shrimp and Vegetable Coconut Curry is sweet and a little spicy, like all good Thai food. It also happens to go on the table in about 15 minutes. You can’t beat that for a weeknight dinner!
Coconut Oil | Onion | Garlic Mushrooms | Carrots | Tomatoes Celery | Zucchini | Broccoli Shrimp | Broth | Coconut Milk Coconut Curry Paste | Salt Pepper | Cilantro | Rice
Heat coconut oil and cook the onion and mushrooms until the onion is soft. Add the garlic and cook until fragrant. Add carrots, tomato, and celery.
Pour in the broth and the curry paste, lower heat and let it simmer until carrots are cooked. Next, add the zucchini and broccoli and let it cook for another minute.
Add raw shrimp and pour in the coconut milk, stir and bring to a boil. It should take about 5 minutes until the shrimp is done.
Remove from heat and add the cilantro. Serve as soup, or serve over plain rice.
Whether you enjoy this as a soup or over rice, it's Yummm!!