High Protein Coconut Shrimp Curry

Listen... If a meathead like me can prepare awesome, healthy dishes that taste like there's no way it can be good for you, then so can you. Today, I'll be teaching you how I made Coconut Shrimp Curry in less than 30 minutes.

Stay tuned!

My goal is not to be a perfectionist, but a realist. Buying the freshest ingredients, the best quality equipment and going above and beyond is great, but not practical for most people. My goal is to get you out of the kitchen and at the dinner table as quickly as possible, with minimal clean up.

Why is efficiency so important? Simple. Efficiency allows for longevity. Many of my clients have kids, a job (sometimes two), a lot of traffic, and some even manage to have hobbies. That's why so many folks fall victim to fast food. Convenience wins.

So, we must find a way to be more convenient than fast food. Here's the equipment you'll need:

1. Rice Cooker

2. Instant Pot (or just a pot on the stove)

3. Cutting board

4. Knife
   

And that's it! As far as the ingredients, you can add whatever veggies you'd like. If you don't like shrimp, you can easily switch it out for chicken or another seafood. I love using shrimp because it cooks quick, and is relatively cheap. Here's what I used:

1. 1 can full fat coconut milk

2. 5 pieces of okra

3. 12 ounces of frozen, peeled & deveined shrimp (less work)

4. 1 carrot

5. 1 tomato

6. a handful of broccoli

7. 1 orange bell pepper

8. 1 tbsp coconut oil

9. 1 cup jasmine rice

10. Fish sauce to flavor

11. Panang Curry paste to flavor (can be switched for Red Thai Curry paste as well)

We will start with the most time consuming tasks. If you plan ahead of time, you can set out the shrimp to thaw. I almost always forget to do this, so I sit the shrimp in water to thaw it faster. Next, take 1 cup of jasmine rice and 2 cups of water, and throw it in the rice cooker. I hope that whoever invented the rice cooker is a billionaire, because they saved me so much time!

Chop up all of your veggies, and start with the slowest cooking vegetables first. The only veggie I used that cooks slowly is the carrot, so I sautéed that in my Instant Pot first, then added the rest of my veggies and the coconut milk.

Once you've given that ~15 minutes to boil, add your shrimp and curry paste. Adding the shrimp too early is a common mistake, and will make your shrimp too tough. Once the shrimp is fully pink, and your milk and curry paste have combined, you're all done.

Serve over rice. The curry alone is incredibly high in protein, while being low in calories. If your goal is to keep your calories low, be moderate with your rice intake. For me, the magic ingredient is the fish sauce. Be careful, as adding too much will dramatically increase sodium levels... but it's so good!

Here are the macros, assuming you will divide this into four servings:

Calories: 314

Carbs: 21g Protein: 20g Fat: 17g

You can tailor this to fit your goals however you want. If you prefer a lower carb diet, eating this without rice would significantly reduce the carbs. If you'd like a lower fat meal, you can use light coconut milk. But I think this recipe is perfect for the average person, and it is Five-Star Wife Approved! Comment below, and let me know what you think.

See you next time!