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Shrimp Curry with Broccoli and Rice

A satisfying and nutritious dish blending shrimp, vibrant broccoli, and a creamy coconut curry sauce, perfect for meal prep and a busy lifestyle.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Thai
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups broccoli florets
  • 12 ounces microwaveable brown rice Follow package directions for preparation.
  • 1/2 tablespoon olive oil Used for cooking the shrimp.
  • 12 ounces frozen shrimp, raw, deveined Ensure shrimp are fully thawed before cooking.
  • 2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1 cup unsweetened coconut milk

Method
 

Preparation
  1. Lightly steam broccoli florets by placing them in a bowl and microwaving them loosely covered for 90 seconds on high. Set aside.
  2. Prepare the brown rice according to package directions. Set aside once done.
Cooking
  1. Heat olive oil over medium heat in a large skillet.
  2. Add the shrimp and cook for 2-3 minutes until they start to turn pink.
  3. Sprinkle in the curry powder and salt. Continue to cook the shrimp until they are almost fully cooked.
  4. Add the cooked rice, steamed broccoli, and coconut milk to the skillet. Stir well and heat the mixture for 3-4 minutes until it's hot and the shrimp are thoroughly cooked.

Notes

Portion the dish into bowls for serving. Garnish with fresh cilantro or lime for extra flavor. Store leftovers in the refrigerator for up to three days or freeze for up to two months.